Recent content by doughball

couple of questions for Daddio, but I have to do them by e-mail, send me your e-mail partner.

Chatanooga here I come. Taking a fall color tour of eastern Tennessee, would love to stop in and have as pizza with a think tanker. Anyone in Chatanooga?

Simple. Just throw away the shakers and use the packets, works every time and the cheese stays fresh for ever. Worked for us.

HEY FATBOY. Yea in business with brother-in-law ( wife’s sister husband ) for 20 yrs. Wife and sister brother-in-law and I were all equal partners. Partner ship worked well all that time. Yea we did have words of and on but all in all we got along well, and when we sold were still friends. It...

Brad Randall. I can’t beleive anyone would post a reply to a post with THAT PICTURE on the post. Is that a picture of you? Have a good one Brad, your ole buddy doughball

Hey Nick. I was thinking of stopping by and meeting you, would it be alright if I brought my own pizza and ate it at your place. Old Doughball

Just got back from a vacation to wesern canada ----Drove up thru Tennessee, Kentucky, Missouri, Kansas, Nebraska, Iowa, South Dakota, Montana. Then Alberta, Saskatchewan and Manitoba. Then back home thru Manitoba to border, in to North Dakota, Minnesota, wisconson, Illinois, Indiana, Kentuckey...

Hey ya"ll. Have you checked your p.m. lately. Never know you may have one.

Hey Kris, P.M. did you get it ?

Question for Tom. When you do these tests or valuations, or what ever you call them, do you make a full batch of dough or just a partial? If you make a full batch what happens to all the dough after you are done???

Yea I knowed there was a reason I loved this forum, stevo you jacked it up a bit good job.

Thanks guys. I’m not mixing with any thing right now, not back in the business yet, just looking to pick all you specialists minds. Some of the best advice in the world comes from all you knowledgeable pizza operators who I appreciate very much. I am working on putting a new shop together and I...

Question. Does the vcm’s mixing time allow for for the addition of old dough to be mixed with the new batch. If so how should the old be added, as a ball or cut up into smaller bits. Have any of you tried this? Is this a good idea? If not why?

Do any of you do this. http://www.cbsnews.com/video/watch/?id=4632991n

Ugly,Ugly, Ugly. “You are so right Charles” that statment does not show much class. And being that I consider myself a fairly classie guy, I offer now my sinseer apology to all who post here. Having said that I should have said Iwas refering to the red on black which I still think is ugly. But...