Recent content by cdigiorgio5

I have a gas xlt 3255 thats been in storage for 2years. It was manufactured in 2007, so its fairly new. I would like to sell it but I dont have an idea what these sell for. its in good shape and I just fired it up and it works great. the only issue is the conveyor is bowed up on one side. When I...

I am having some issues with my pepperoni…anytime i have an order with pepperoni, my pizza is dripping in grease…i currently use Hormel 16ct pepperoni…Is there any pepperoni out there that might me allittle less greasy? any suggestions…

Good topic… Who gave you that quote? I live in WI and I am looking to get custom boxes, currently I use Sysco for a generic box and I am paying $15.60 for 50 (14inch). I was paying much more, until I threaten to get them someplace else. I mentioned to my sysco rep that I was thinking about...

I use a avantec conveyor oven…

its a thin very thin crust. I run it thru a sheeter… what do you mean by evaporation?

I am having trouble with my this crust pizza…it wont crunch up…the bottom of its very brown, but its not crispy,its soft… any ideas

A few questions about Grande cheese Who distributes it (sysco?) I live in Northern WI What are people currently paying a (lb) today whats the difference between diced and shredded, besides portion control. thankyou

Ive been doing thin crust pizzas for a decade, but I want to add a thick (hand tossed crust)to my menu…I really dont where to begin…I have had hundreds of different pizza’s but one pizza that comes to mind is Minsky’s Pizza out of Kansas city. the crust was different, It seemed flourly and chewy...

I have 11 of the hex disk,brand new, still in box for sale on ebay–12 inch disk ebay item is 250655873255 check it out

Piper, What size Xlt do you have? I am still having issues with mine,I have a 3255,2007model…I did buy it used,and I also do thin crust pizza,I also have bottom open and use 1,3,5 on top,how do you know the temp on entry and exit,like I said I bought this oven used and dont really now much and...

thanks for the advice Tom, I did turn the heat down and adjusted the fingers per XLT,it seem to help, but not totally solved. I am guessing its my cheese, after I did numerous tests…It seem when I cut my pizza,bottom is perfect,(thin and crisp) but when I cut there is a waterery, oil on top...

thankyou for the reply,I have been working on this problem for a while now,I did call XLT, and they gave me alot of advice on finger placement…so I have been doing some experimenting… I do a very thin crust pizza on screens…and I do have some questions if someone can answer them… It seems to...

thanks for the advice… I bought the oven used,its 2 years old… I make my own pizza sausage, which is raw,so I thought it might be the culprit,Never thought about the cheese,Because we have been using the same cheese for 15 years… My invoice says Welcome pizza cheese Block,the label on the cheese...

I recently changed ovens,I had a garland air deck,and I am now using an xlt3255. I am using the same dough and all the same ingrediants. The only difference is my pizza is greasy. I cut and put in a box and the bottom of my crust turns orange, due to the excessive grease…its horrible,what...