Recent content by johnbarsoum

but in the end you have to divide what you payed for food that came in the door by your sales so how will contribution factor in ?

tony very good keep up the good work how long you been opened? and how much you sell your 16"?

tony very good keep up the good work how long you been opened?

i would give him 100 dollars no just kidding i ll let him go he is not reliable if he does not treat his job with repspect you ll see more of him

ok what do you mean by flour do you mean a mixtur of semolina flour and regular flour ? well use only semolina flour on your peel does your dough contain high water? look at that 2 you can use a mixture of flour and semolina flour but i prefer semolina only for the peel

put some ice and timed where the ice will melt completely and the food will start warming and a lower temp idunt know how practical that is

i would say these are my prices if this your first time trying our pizza i ll be glad to take a couple of dollars off your purchase just so you can try our pizza because once you try it you ll understand that we are different in quality from the other guys many people that are on budget would...

ty very much one more question if i could using crisco sold at 9 % can that effect oven spring or gluten development a great deal ? thanks

ty all ty DR some bread baking books that i read the TASTE OF BREAD refer to the effect of long mixing on the flavor of final dough exposing the dough to air and in turn oxidation . ty again for your time

well i think you need to know who are you selling your pizza to if yo want a great quality pizza to be offered do not do delivery spend money on your sitt down place locate your place next to a restaurant row to get sit in people try hard not to loose food quality or else you be just another...

hello DR my questions 1. what will it take to create a very soft pizza but yet crispy and flavorfull without the use of any flavore enhencers just the taste of wheat itself is it in the mixing fermentation baking or all the above and one more question if i may how bad mixing can effect the...