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Absolutely! I should have been clear that I was suggesting people to respond to that new member and not the OP that was some time back. I was nowhere near connecting that thought. The gentleman will definitely find a wealth in the back issues.

reminder . . . this thread is 18 months cold and resurrected. The 2012 post is from a first-time poster. Welcome, and jump right in.

I will be travelling to Middle GA (Macon/Centerville/Warner Robins) pretty soon. I’d love to patronize a 'Tanker with a pizza joint while I’m there. Anyone out there know a place? Been a long time since I had a really good pizza pie . . . even an above average pie . . . so would appreciate a...

PM me some more details. I am entertaining life changes, and Chicago ain’t such a bad idea 🙂 Really. PM me if interested in a former 8 yr owner. No guarantees, but willing to listen to the details.

I recommend testing like several sizes run through once to see what they do . . . 1oz, 1.5oz, 2oz, 3oz. Stick a thermometer in each one and cut the cooked ones open and taste for texture. This will give you the best direct information how YOUR oven works with the balls. You may find that they...

bodegahwy: Really, if one wants that thin and truly crisp style pizza, one needs to go to a pizzeria and eat it 2 minutes out of the oven. If you do find the Holy Grail of a thin that delivers as hot and crisp as in the dining room, then you’ll be famous.

Welcome aboard. We are a bunch of opinionated and knowledgeable guys who enjoy talking shop even on an internet chat forum. It’s a wild ride, and we welcome the company.

Pakula's Pizza: I do use pork in other applications to great effect, but different proportion. It’s all about balance and finesse and knowing my sausage. ICK! Cumin doesn’t belong in my Italian sausage . . . meat, salt, fennel, black pepper. Ratio of beef to sausage is the key to the signature...

In a previus life, I used USFood house brand with better than decent results. This time I am making my own using beef and sweet Italian sausage (maybe my own house made sausage if that works out), some raw and roasted garlic, sauteed minced onion, chopped fresh parsley, parmesan, whole egg and a...

knightwing1995: You thought you were making a good comment didn’t you? Bodegahwy uses company cars and pays his staff aboe minimum wage . . . I think it is amusing to think about printing the bit about “Our staff averages 3 times minimum wage thanks to your generosity” . . . except that it...

UncleNicksPizza: Do be aware that there are hypothetically some who may or may not participate in this discussion who will rage against this mindset, will not give any ground whatsoever, and will hammer their viewpoint irrespective of any discussion or comment to the contrary. Some are carrying...

I appeciate your reminding me about that. For this mixer, it is already 3 phase . . . only looking at changing the voltage to the motor, and not 1to3 or 3to1 phase change.

I have a p660 that it rated on data plate at 208-240v 3-ph. My electrician is looking it over and checked inside the top/head at the wiring. We are reviewing the electricity, and he thinks that if we need to, he can make a coupe change inside to the motor wiring so that it will work on 440V. I...

peaceandpizza: It actually is beating a dead horse unless you go the next step and relate it back to the original poster questions relating to tipping before eating in a buffet situation, the pre-calc stuff at bottom of credit card printouts or employees making statements to customers with...

Without straying onto whether tipping is a “Good Thing” or not, I will say that the best case is for the management and entire team to create a culture of superlative service as their means of encouraging tips from customers. I have definitely found that the customers most enthusiastic about...

PPG2270: This is probably best left as a business decision. I have had drivers who were very good with the customers and a couple who lost me long-term customers by not being in any way gracious in demanding more tip becasue they thought they deserved it. I do not trust the employee pool I have...

FiresidePizzeria: This is a great idea, and one I want to be the reality. I am reminded time and again that the culture we live in trumps my desires. Whatever I am paying for a mea and whatever a server is being paid . . . . their is the overriding culture of expectation of tips. No matter what...

My reference to pizza_garden being in Asia is so those who are not familiar would have frame of reference for his input. Original poster is in USA, so I offered a sort of off thread ramble about tipping and how to interact with a customer to maximize tips in my region. More directly on point: I...

pizza_garden: If that is the service model being used in that dining room. And if there is more than one server . . . and you still have to call out “Hey you; the one with the apron”. You want toincrease the chance of getting good service in our area, you the server’s name and let them know you...

I’m going to be running a 13-18 minute knead/mix using Tom Lehmann’s oft sanctioned and distributed dough handling process. Off the mixer at 75-78F, portion and roll, cross stack 2 hours, downstack overnight, temper 45 to 90 minutes then open and dress. Looking at All Trumps high protein...