Recent content by pjcampbell

If this helps, purely from a consumer’s perspective, I hate things like I see on restaurant.com with all of the annoying restrictions and also the fact that it is not truly a gift card or even credit. It’s normally something like a $25 credit for $10, but must spend $50 (just as an example). Got...

this is high school kids making minimum wage basically? high school kids are extremely unreliable and i could see a high school kid willing to lose their job over going to some party on a friday night. when i went to quit my job at a pizza place, and gave the guy 2 weeks notice, he was surprised...

All i can add is as a consumer I LOVE when i do not have to sign! I think it is a great idea.

you can adjust the amount for either one within a range on the cannister.

Funny I was looking for this one, as it was the one I saw on “This old house”. We installed a similar one and it was easy and works well. It was from http://www.beingwater.com/one2flush-dua … let-basics and looks basically exactly the same but with a different flush lever. If / when we open...

very nice looking oven. i wonder if it is worth the mb60 over an SD oven, when nobody is going to see how blingin that oven is with the cool dome, wood handle etc. when it is in the back of the kitchen?

Yes pre-shed has cellulose in as an anti-caking agent (except Grande). I think it tastes worse.

I hear this a lot (on here) and wonder if the issue is simply that the stones are not thick enough… If the stones were thicker they would take longer to pre-heat but also longer to cool down. The thinner the stone the more the temperature is going to stray after each pie.

i guess it depends what your customers expect. a 14" as a large here would not pass. 16" is large. i would not call anything XL unless its bigger than 16".

where i worked they did the prep for these pizzas in another room, with separate peels, and pizza cutters and baked them in a separate oven to avoid cross contamination. seemed like a lot of work for one or two pizzas a day.

this may or may not help http://www.pizzamaking.com/forum/index. … 594.0.html A good alternative, readily available is King arthur bread flour.

Is this about waste reduction or also conserving energy and water. I have some other ideas there as well. Thanks…

Registered Guest: sorry i responded before i read the rest of the post.

This is really odd that someone would order from you 3 times then do this.

Ah, well I do not have a pizzeria but plan to focus on this a bit. People here really want to be “green” and appreciate stores that are also. For purely Waste related issues (not taking into consideration reducing resource usage like water, electricity, etc.): We will be composting pre-consumer...