Recent content by italy2003gt

I went through the same thing 2 guys wanted to buy my place, come in for a few weeks and than take over… I asked for a deposit and they freaked out. I told them to hit the road… If your not giving me some money uo fron, non-refundable… than screw ya… I did end up selling to someone else but it...

I would run away. I opened up about 2 and a half years ago. Nothing but a pain in the ass, employees stealing, giving away food, eating food, food vendors trying to rip you off, people coming in everyday wanting free food for donations… 14 he days 7 days a week. Even when your not there your...

Patriot'sPizza: What do you mean they are not true pizza ovens, We are in NY and these are the only kind of ovens we use… Deck oven are the best as far as I am concerned… Yes you need to pay attention and know what you are doing… Takes a little getting used to… Conveyor ovens are good because...

30 seconds more, lol only takes me a minute to make a plain cheese pizza, strech, sauce and cheese… When I first started off I thought about going with a dough press and than I started practicing tossing dough and you do not save anytime, once you learn to toss, its easy…

I make sicilians and they are 16 inch sq sauce and mozzarella. Any topping you would like. A real Sicilian woul just have sauce cheese and anchovies. No there is no thin crust Sicilian. T Tomato pie is just sauce and Romano.

Alotadough. I take it you are I love ny pizza. Paid 201 for sorrento today. My quote for vantaggio was 203. 12000 pizzas a month. Damn. I’m lucky to sell 1200 a month.

alotofdough where upstate are you located…

how can you being paying only 1.65 that is cheap I just paid 2.16

pakula Im upstate and Buy Grande From Casa.

Pakula, so your buying Grande from sysco… I have been buying from sysco for years and they cannot sell grande here in NYS. My rep told me they do not have a good rep with Grande…

My cheese comes packed 45-49 PBS in a case. When did Sysco start selling grande.

WE go through about 30 lbs a week so what I do is cook off 10 lbs in my oven and use my cheese shredder on my hobart, shredding it when its hot and it come out nice and loose… I would never cook it raw on my pizzas.

even with 2 ovens with only one guy making pizzas your probably not even gonna use the bottom oven by the time you have one pizza out you will just keep refilling it. your never gonna have 8-12 pizzas in the ovens at once. I would say one guy can produce 25-30 pies…a hour And thats if you dont...

I have used Grande and do not see any point in using it… I guess I drank the Grande Haterade, I have used Saputo, Many house brands are packed by Saputo at a lower price, Vantaggio… I have used s Sorrento and I think it is a good product… it tends to brown pretty easily…

Pepsi told me they would give me a fountain machine, well lets say its been a year and no machine… They lie there the worst company to deal with, I havent seen my pepsi sales rep since before I opened… Also she was suppose to give me tons of bonus points and merchandise… Sorry to get off topic…...