Recent content by jmv

Tom, my dough recipie is about 15 quarts of water 2.5 cups oil 2.5 cups salt 1/4 cup suger 1 oz yeast and a 50 pound bag of flour i am cooking in a hobart electric oven and my pizza is not standing well at all once the cool they become rubbery and dry. i am using a hobart electric oven i cook on...

I use a hobart electric oven it makes my pizza crispy when they are freash from the oven i am happy with my pizza when the pies stand the dough gets dry and when i reheat them they are borderline disgusting is their anything i can add to my pizza dough to keep it moist i allready use copius...

dry pizza I use a hobart electric oven it makes my pizza crispy when they are freash from the oven i am happy with my pizza when the pies stand the dough gets dry and when i reheat them they are borderline disgusting is their anything i can add to my pizza dough to keep it moist i allready use...

Does anyone make a non perforated pizza screen, what effect would this have on a finished product.

My concern is the texture on the bottom of my pizza i dont want my pizza to rise into the mesh lath and be bumpy on the bottom personaly i think it kills the whole pie any sugestions

I am in the process of opening my first pizza place, I used to work for a place in ny that had a special kind of screen. Its not like the aluminum mesh lath ones commonly avaliable. The screen was black in color and was textured like a window screen it was flexable, it wasnt see through. It was...