What is the location in southern New Hampshire that has a stone deck conveyor pizza oven?
Hi Tom : I have a prospect who asks if the somerset rounder could handle 75% hydrated dough
Hi, I have te same question... Thanks
Or 65% hydrated dough
ton this is giovanni i spoke with you last year about my middleby marshal ovens now have a new problem .please call me when you have time thank you 815 558 7777
I am considering to open a fast casual pizza location. Wondering some places for good info. to start without franchise. Or why franchise?
Tom, I have been experimenting with a chicago style cracker crust pizza. What would be the hydration on 25lbs of all purpose cerosota flour. Is it 45%. Also do you add oil to cracker crust and what percentage? thanks
Tom, could you please provide your opinion in my recent thread? http://thinktank.pmq.com/threads/conveyor-for-standard-make-line-hood-48-inches.17238/ I am in a very unique situation and need to balance volume/quality and am unsure if the smaller conveyor is an okay option
Tom I was trying to contact you for a consulting job.. PLease give me a call if you could help us please. My name is Bill Borneman and my number is 949-244-5180
Hello Tom. I am trying to reach you to discuss a recent continuous mixing breakthrough. Please contact me. 800-693-5816. Would like to share some infor and discuss a consulting opportunity. Thanks
I'm trying to reach you regarding a consulting gig. Please contact me directly at 949.278.5888. Thanks, Chris
Tom, I was wondering if you will still travel to restaurants for consulting.
I have seen you to make the video of the dough.About temperature factor i want konw what the FT,RT,WT ideal value is. When the RT changes, how to adjust the WT. What is temperature range of cooler?
I am from China. I am sorry for my English not good .Thank you.