Recent content by momenterry

famousperry, how did this work out for you? We had been reformulating our dough recipe on the way to purchasing Somert's divider/rounder, but they just discontinued their divider and won't have another out for nearly a year. I'd be interested in your experience (but I was also entered to hear...

Our brand is about the unusual, sweet potatoes, zucchini, apples, caramelized onions, salmon, oranges, sauerkraut, onion rings, potatoes, crab, broccoli, lobster, pulled pork, marshmallows, pumpkin, fudge, pickles, coleslaw and more. We usually service about 175-200 toppings, sauces, and cheeses...

We have found the best to be the House of Tsang.

15th Street, we’re in Oregon Duck territory in Eugene. We’re the Coburg Pizza Company. And, yes, it is a huge list. It does cause us some challenges, but it’s also what we’re known for. We haven’t been able to put this genie back in the bottle.

We’re a pizzeria that specializes in the off-the beaten-path. Only about 40% of our pies go out with our traditional house red. All the sauces in the first list are every day sauces, and all are in 32oz squeeze bottles except for those with an * which are in pans, or tubs in the tables on the...

In for 18 years myself, and I couldn’t agree more.

We leave ours on pans. We let them cool a bit (sometimes a lot) on pans/screens, score, cut and transfer to pans. We bag whole pans and refrigerate them as needed.

Along the same lines as runforitzach, we par-bake our 15" size (I’d definitely use your 16"), score it, and then also cut it in sixths. We use both thin and thick crusts for options and have at least six varieties daily, displaying (six slices on one pan) them in our refrigerated display and...

We use an EVOO base, plum tomatoes, fresh mozzarella, herbs, and add fresh basil after the bake.

We Weigh – every pizza, every time. We are a recipe-based concept, not toppings-based, so our weights vary anywhere from one ounce to 15, often more than one kind, and sometimes cheese is split and layered between other ingredients. We Weigh is our internal motto and probably the single biggest...

These are helpful replies and the kind of feedback I am interested in. Thanks. More?

As production and staff have expanded, especially since the Covid shutdowns, our collective ability to get order wait times right has been suffering. For years, the few of us who ran the place could, on a gut level, get things almost always right with maybe a five-minute variance if we were...

Thank you to everyone who has contributed to this thread. The thinking has been productive and helpful. We’re testing out Lloyd’s Quik-Disks, as well as the nuances contributed, and we think we may be on to something. We appreciate the assistance.

Sparrows, your input is appreciated and certainly provides options to consider and work through. This is very helpful. Thanks.

Yes, at this time. That hasn’t always been the case, though a pan release spray has been part of the process in both instances.