Recent content by redcalzone

Looking for some new speciality pizzas. Got any good ones? Here are two of my Favorites… Bacon Cheeseburger. The sauce is ketchup and mayo. Topped with chopped up cooked burgers,diced bacon, diced tomatoes and onions, american and mozzarella. Or how bout Chicken Cheddar Bacon Ranch… Just like it...

My wife and I are in the same boat. Western NY. New York State makes it to easy to go on the system instead of working. The coloring page made me laugh. That was funny!

Anyone else slow in WNY? 2009 was great. 2010 is in the toilet so far. I think the reccession was slow to get here, but its here now.

Hello All, My wife and I have run a pizza delco for 13 years. We bought the building and now are able to expand to about a 48 seating capacity dining room. We are in a relitively poor area. The dining room will be very low key. Rustic or distressed if you will. We keep teadering between limited...

I can’t believe this was just posted. I barely check this forum anymore. I am 37 years old. My wife 36. We’ve been in business 12 1/2 years. We own a modest Pizza Delco. We have three kids, 14, 12, and 6. I work the store 5 1/2 days a week (days). My wife works 4 nights a week. Not including...

Thanks for all of the suggestions. I have tried many of them. I would like to let them go when they call in but the sad part is no one wants to work where we live. I have had a help wanted sign up for quite a while. I don’t think people want to work hard anymore from kids to adults. It’s sad to...

Is anyone else completely fed up with trying to accommodate everybodies needs. My wife and I run a place with about four adults (including us) and twelve high school or collage kids. Three of us are full time, the rest part time. In the last twelve years I have concluded one thing. We need them...

It is a Pitco 35

I just replaced a Thermostat and a Hi Limit Switch in one of my fryers. Now, as soon as I turn the gas valve to the on position, the burners kick on. It doesn’t matter where the themostat is, even off. I do hear the thermostat clicking on and off as I turn back and forth. Can any on help. Thanks

If someone discribes a particular pizza dough as “it melts in your mouth”, what ingredients would I concentrate on in order to acheive that in my dough?