Recent content by groovslushi

Doesn’t the box get in the way if it’s already folded? Will have to try that. Can’t believe it didn’t occur to me to do that. Thanks!

We have definitely done a little of that ourselves. Most of the time is produces results. If that is the best viable option then I guess we ride that horse until another great idea comes around the bend. Does anyone know where you can go to get a comprehensive list of the businesses in a...

We cut on the peel because it makes for an easy and fast transition into the box. A Metal peel would work the same way of course. Do you not cut on a peel bodegahwy?

We do have an active facebook and twitter account. We really need to build followers, but that is a great way to improve upon the downtown footprint. Just need to be more savvy about it.

So we cut our pizzas on a wooden pizza peel. Naturally over time, the peel wears down and has to be replaced. Wondering what other pizza shops use and how you might make a wood peel last longer. I have heard of shops using sand paper to sand them down at the end of each shift. I know some use...

I currently operate a small pizza trailer in the downtown area of Austin, TX. We have been growing steadily over the past two years. However, I feel that there is a whole world of mouths that work in the downtown area on a daily basis that I am not getting in front of as far as advertising is...

Tom Lehmann: This price range is definitely above our oven budget. If the budget can’t stomach something like this what would you recommend? I think one of the reasons we were looking at deck ovens was because of the used market and cost to get into one. Definitely learning as we go here but...

Tom, you have mentioned the “newer versions” of the air impingement ovens. How far back have these new advancements been included? We are looking at used equipment because of our budget up front. If we went with an older oven will it not perform as well as what you are talking about?

Great info Tom, greatly appreciated! I’m going to do a little digging based on what you said and go from there. Do you think putting a deck oven in a trailer is just a bad idea considering the options? Are there any good arguments for making a deck oven work?

I know that it’s all about the dough. Are you saying that you can get the same result with fresh made dough in a conveyor oven as you can by cooking it on a stone deck? If that’s true then what’s the 411?

Hi there, I am new to the TT and am incredibly happy to have come across a place that is a wealth of knowledge. This site is awesome! I, along with my partners, am starting a Pizza trailer in Austin. Here in Austin, mobile food vendors seem to be on every corner and our ideas and location...