Recent content by pizzaguynj

Good luck it sounds like a great opportunity. My experience with door knockers was not a Good one. I think if you are already looking into menu mailing go with it. I use grande cheese and my rep was able to get me into a menu mailer that got great results. Besides the cheese being the best in...

I’m not surprised. I’ve been using grande for many years and have had noting but success with it. Last year my Roma rep started pushing bacio on me like it was the second coming. When I explained to him that I am happy with grande and give an order for at least ten cases a week he said to me...

when you look at the roma products very few are mozzarella they are “pizza cheese”. The products are manucatured by Lapreino, they manufacture for the big three. We are independent pizzerias and we work very hard to differentiate ourselves from the big guys, why would we use fake, processed...

if you like grande and it works well for you in your oven why play around with it. If it is price there are ways to make that work. Grande is about .30 more then vantagio. that makes a difference of about .15-.20 per pie. I found that by using grande I actually use less cheese then the private...

i don’t know if you use grande cheese but they have portion cups just for their cheese. When i had my shop i had a scale on my prep table and weighed every pie. you drop it in the tray, lift it out and spread on pizza. You will be surprised at how close the hand gets to the proper weight. i...

does anyone know if there is a wood fired conveyor oven out there. I came across golden embers on the web, they are from Australia. I have not had much success getting a return call or email from them. If anyone knows of a US based company or a contact for someone at Golden Embers I would...

I used the Grande cheese menu program and had a great experience. If you are a grande customer (I think you have to use 100% pizza cheese, no mixxing) call them and talk to thier marketing people. The prinrted a custom menu for us, mailed it and we had a great response.

we are packaging in a wholesale bakery, shrink wrap is food grade. The cheese on these latest samples was a little melted, I think that is what he did, packaged them while still warm. Iam going to have him cool them next time prior to topping. when you were doing your par baked, how close were...

has anyone seen or used the bacio cheese from roma foods. I’ve been hearing some chatter out there and wanted to see if any operators used it first hand.

a while back i put a post about par baking crust. I was advised to use tec gums to keep the crust from drying out like a cracker. I tried it and it worked but we are having a hard time getting the dough consistant. The first time I used it it made a great crust that had texture and crispiness...

If your in Pittsburg that means Marc Copella from grande is the man!

we are going to sell wholesale frozen pizzas. Par baking the crust allows us to freeze it and sell them in bulk packs. Just like the stuff you get in the store but we use good ingredients.

I ordered my samples on Friday. I will make the dough on wednesday. I am going to use the same recipe I do for my NY Style pizza crust. Based on what you guys are saying this should help me with my problem? Can’t wait to see how it works. Thanks for the feedback.

thanks tom, This is great infromation.

i’ve heard mixed reviews. I know they use a lot of energy and are very exspensive to run. check out the veraforno ovens out of bayonne nj. great oven, easy to use, very cost effective.