Recent content by MM1

Definitely - trying to catch up with YUM, who is gathering cell phone numbers BY THE MILLIONS. You call in an order once, and for the rest of your cell phone contract, you’re gonna get at least a monthly…probably weekly…text AD for pizza from PH…

In a nutshell, we make a softer, yeastier dough to start with… We make doughballs and let them proof/rise in a closed cabinet with ambient warmth. We then flatten the doughballs into a crust shape and place them on screens. We then let the crust RISE - jumpstarting that process with a few...

You will find that shipping anything with meat across state lines is prohibitively complex. That’s why most places that do this only send cheese or veggie pies…

While that is good advice on changing one thing at a time - especially the switch to retarded dough (meaning kept cold for next day use). That is a dramatic shift in process. I have a STRANGE dough recipe and ODD dough management process - we use same-day dough. But the recipe reflects that. If...

Re: Help with cleaning Shredder Attachment… everythings SI We’ve done the light oil rub too. Though I didn’t even bake it to get a true seasoning, an oily wipe took off the oxidation and prevented, for a time, the return of it daily. The oil kind of just coats the alum… PS, we call that peice...

To me, a white SAUCE is different that a “white pizza”. But in my area, a “white pizza” is something no one has ever heard of, while white sauce is popular. A white pizza was, where I grew up, an olive oiled crust perhaps, and no tomato sauce, plus the likely addition of FRESH mozz and/or...

That’s come up before, and I think it’s pretty clear that there is no real definition everyone’s going to agree on, except perhaps for yours (no tomato sauce). We offer a “White Sauce” -but that’s totally a different thing than what I know as a white pizza. And it’s a trend that got real...

Re: Got bored and wanted to share some pics of my restauaran That’s got to be local - my wood baker’s table is fine. And my last TWO health inspections both say “NO VIOLATIONS FOUND”. Sweeeeeet. Posted that on the wall…

Re: Got bored and wanted to share some pics of my restauaran Very nice dining room. Lemme guess - you do a “full bag” batch (50 lbs flour) of dough in a 60 qt. Hobart, yes? Looks like mine a little…

We always ask: “What would you like us to do?”. “We could replace the pizza for you right now, or could give you a credit for next time…” Some of them really want what they think they ordered, and we send a replacement pronto. Some are already half done eating it, and think a future credit is a...

I use them too - and get it from US Foods. But if that’s not a distributor for you, ask THEM at http://www.christopherranch.com/products/index.htm where to get their stuff.

TangoPizza: Sounds too “dirty”…sorry. You could launch “It takes TWO to TANGO” with a “2-fer” promotion (BOGO, or 2-4-20 or something…).

We use both - here’s why: The heated bag is better for a THIN CRUST, as that pizza doesn’t have enough mass to keep itself hot inside a thermal bag. They are also useful for long drives, or for holding pickup orders hot. The thermals, though - and we use GOOD ones - are just as good or better...

Is it a kind of “screeching” noise? If so, get some MINERAL OIL - any hardware store will have it. It’s actually edible, so it is OK to use for this. A drop or two on the SHAFT of the grating plate attachment will make the screech go away for a month or more…

Or another angle - sounds like you are looking at a package deal for a lot of equipment. I’d figure whether it is still a savings if SOME things are just what you need and some aren’t. I bought some stuff used - Hobart in great shape, shelving, seating, etc. But refrigeration was all new…