Recent content by PIZZANEO

Our 80 Qt. Triumph manufacturing mixer stopped turning today and cant seem to figure out what happened? The motor turns and the upper portion of the drive mechanism where the shaft that holds the hook in place turns, but the actual shaft where the hook attaches turns both ways as if a “sheer...

http://www.omrausa.com/cat1~tomato-machines.html Here is the machine we use - it does a fantastic job for the $$$

thats what you need - if you want the tomatoes any coarser you’ll have to hand chop them or gingerly use an immersion blender.

You are probably looking for a motorized sauce mill - I’ll look at the manufacturer’s name on our unit and let you know so you can look it up. We grind 10, or 20 (#10) can batches it should work for you.

Lowes or Home Depot sell “drywall dust bags” for shop vacs that do a nice job of filtering the vacuums exhaust - should work perfectly.

I’m no expert, but I believe that dough formulation has more to do with crispy crust than the fuel used to fire the oven.

Donald: Donald, I think thats because some places fresh outta the oven pies don’t have that crispy bottom crust like a reheated slice. I used to have to request this at Rays Original all the time “no foil” tin foil mucks up the crisp achieved by heating that slice right on the stones. Maybe you...

many forums require logging in to see non text content (not that there are any pics on here) not to mention posting. Requiring log in is probably more involved than we think, it would weed out some of the annoying “Guest” commentary 😃

I like you alot - Guest. You are honest and don’t sugar coat s%*t - you also view things from a worst case scenario. I do the same and am often called “negative” I prefer realist. One can only improve on the worst case. I am researching the possibility of employment with pizza restaurant. I did...

Hi Mike Wow you guys take everything so literally here. I learned to make NYC style because I couldn’t find a decent pie that I or my family enjoyed - I fully understand the ultra subjectivity of pizza and my menu will have something for everyone. I am new at this - not claiming to be the pizza...

Oh well thank you - that is some really good advice and it does make alot of sense. Here goes. I have 5-10 years as an undersatisfied patron of restaurants who over promise and under deliver on product quality, consistency, and service. I have as many years experience as an amateur cook, but...

If this has been covered I apologize, the “search” button seems to search words not phrases so it brings up almost every current topic. On the opening checklist it says order inventory - how does one know how much to order? Obviously canned sauce and flour have a fairly lomg shelf life, but...

I am going to jump on board with a question as well - working in my recipe development kitchen I currently remove my bubbling pie from the oven an place it on a screen for 1-1.5 minutes - this allows the bottom to “vent” so when I put it on a round tray to cut for service the bottom has an...

You all should try some fresh scotch bonnet peppers in your sauce WOW thats hot, they unlike many peppers have a brilliant unique flavor. Scotch Bonnet peppers are what jamaican jerk sauce is based on. I do lamb lolipops with jerk sauce, but I bet it would go well woth almost any protein 8)

Hi What type of pizza are you making? If thin crust does your dough recipe use a fair amount of oil? I found that until I leaned out my dough I was unable to get that nice crisp on the bottom. It also took me some time to nail the hydration percentage of my dough for the oven temp that I cook...