Recent content by Dr_Ho_s_Humble_Pie

I have four bakers pride y600 pizza ovens. Three of my ovens run exactly the same throttling up and down and idling. My 4th oven ramps up and down on demand but when it idles the flame is far less than the other three. This oven has lackluster performance and seems like it’s always slouching...

Tell me what you guys do to keep your dough on the line under refrigeration. I am expanding my pizza place and want to have the dough next to the docking station on the line. Presently we just pull a tray of dough out of the walk in/use said dough/and repeat. Are there dough retarders that can...

I use white pizza trays to store my dough in the walk-in. When I get an order… I go to the walk-in grab the appropriate doughs, dock, then cook. Do you guys have a reach in fridge near your dock station that holds the dough trays or is it to the walk-in each time? Or, do you pull a few trays out...

Yes, I cook the sausage as I need it in the pizza oven and chop it afterwards so it sorta crumbles. For a sixty # batch my recipe is as follows; 20 oz kosher salt 4 oz cayanne pepper 4 oz crushed red peper 5 oz paprika 3 oz whole fennel seed 8 oz chopped fresh garlic 1/2 gallon h2o mix like hell

I buy 80 #'s of ground pork butts and throw them in my 60 qt hobart mixer, add spices, and mix the hell out of it for 20 minutes or so…and advertise it as “HOMEMADE” Italian sausage. People love it. Cost me 1.29 per # for the meat and the cost of spices. You can buy your sausage from a company...

My suggestions are; Get a Bakers Pride bigger than you think you will need. Your business will grow into it. Hand toss all your dough and dock it in coarse ground cornmeal. Smile @ your customers. Good Luck

I switched to fresh from frozen a few weeks ago and have had nothing but rave reviews from my customers. I was afraid to make the switch at first because we have been using frozen for years. When you ask the customer if they want fresh or frozen spinach on their pie the awnser is always fresh...

I sell baked potatoes as well. I cook them all the way before service and keep them warm on top of the oven(bakers pride). Them top them with whatever the customer wants…bacon, cheddar, broccoli, butter, sour cream, scallions etc. What i don’t sell i throw in the walk-in overnight and the next...

Open the pizzeria…But don’t piss away all your assets. There are deals out there. they just need to be found and negotiated. I got into my first place with only $7000.00 out of my own pocket. Keep your house and your 401K. good luck brah!

Get a Bakers Pride Y600. It’s a true work horse.

The Website is cool…I like it. Definitely get rid of the 1st faq. When did 11.99 become expensive for a 16’’ cheese???

Blast chillers are great!!! They do what they claim…blast chill! Pull the bbq from the pit and put it in the chiller it will rapidly cool the pork, then hold it at safe temperature till your return…ie the next morning. It also prevents you from putting warm food in the walk in and lowering that...

Thanks George…got it.

One side of my oven is burning a yellow flame instead of blue. I know there must be a quick fix or somewhere to adjust air/gas ratio. The Y600 is a new oven to me so any help/comments would be helpful. mtm