Recent content by Dough_Boy

Here’s one for you guys. currently i buy shredded cheese from PFG love the cheese and cant shred my own for lack of a slicer. However , got to thinking about it today because of the rising cost of shredded cheese- i know some old school new yorkers only use slices of mozzarella so now i’m...

working on my new menu now - doing the same things upping prices, deleting slow sellers, and have to many sizes to choose from right now 7" personal, 10" small, 12" medium, 14" large, 18" extra large & 28" MONSTER - deleting the 10" and instead of listing as small medium, ect… just going to have...

i’ve been working alot latley and had to have surgery but now i’m back to 100% and looking to tackle take and bake! i’ve got over 25 years in the pizza biz and have every copy of pizza today dating back to 1989 which iritates the hell out of my wife by the way. point is i know alot about pizza...

I have a bag of PZ-44 Dough conditioner you are more than welcome to got it 3 months ago and only used 2oz out of it for a thin crust recipe i was trying out and although it turned out a good pizzhut like thin crust i dont have a dough sheeter so it makes it really diffcult. so what i am saying...

back in the days i was a manager with domions and papajohns i had there employees with this problem everytime it cam down to one thing the dustinator we were using to slap out the pies dustinator is a blend of flour and cornmeal some were allergic to the flour some to the cornmeal so i would...

wouldnt you be the pimp, i mean think about it you put the driver out on the streets all night at at the end of the night you take the money and give’em a little something

Wanting to add thin crust to the menu. but the only way i know is using a dough sheeter. was wandering if anyone had a recipe the could share or if the had any info on making a thin crust in a conveyor oven that would be crispy without using a dough sheeter was wondering how a nepoltian crust...

Hello All, once again looking for some help. I would love to add gyros to my menu but all we have is a microwave and a conveyor pizza oven is this possible>? right now when we get an order for a philly we spray a deep dish pan throw in some onions place the frozen steak on top sprinkle with a...

large is 14" xlarge 18" monster 28" ( this one we use to generate buzz around town with a pizza eating contest)

was wondering how many of you make your own salad dressing and if you sell it in bottles? i make all of my shops salad dressings and have had customers ask if we sold it by the bottle. not sure how to go about this, is there something special you need to do to make it shelf stable? any health...

laughing?? whos laughing?? my mouth is watering all except for the mayo not a mayo fan unless its in deviled eggs. thanks guys keep’em coming

what kind of cheese did you use?

Does anyone have a good shrimp or seafood pizza they would share. and can anyone share how you would cook the shrimp if all you have is a conveyor oven (would it need to be cooked first?) i used to work at a place where we sauteed the shrimp then placed on the pizza (would using in a tin with...

thanks for all the help everyone and thanks for the info tom i’ve already got your recipies and spoke with mpress and they were great and are sending me some free samples to play around with now its just a matter of mixing up some dough and doing some trials i’m going to go with your t&b dough...

I’ve been in the pizza business for over 20 years and i’ll admit way back when , when take and bake first started up i said it would never last . guess i was wrong! and now owning a small pizza place in a small country town i find myself more intrigued with adding take and bake to the menu with...