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Toppings have to be held at a foodsafe temperature. Typically this means they need to be refrigerated. Have you seasoned your pans?

Do you use a dough docker? I found it a helpful tool when par baking crusts. It basically spot welds the dough together to prevent bubbling.

The answer to your questions is “It depends”. The only way to tell is to try. Something to remember, time cooks and temperature browns. I have chosen to run my ovens at 465 degrees with a time of 8 minutes and 40 seconds. Yes it takes longer to get the pizza to the customer but the flavor is...

Have you tried to par bake only the dough and then follow the process you mentioned?

We have an assembly line of myself and my three daughters who have all been at it for 15 or more years. We have one on dough and sauce the next is on the meat side of the table then the veg and cheese person finishes and into the oven. Final position is cut and then pass to the front of house...

I had a conversation with @Tom_Lehmann the Dough Doctor when I was looking for new ovens. My recollection of his answer is “If you put the names of the main three manufacturers into a hat your would do good with which ever name your draw.” I chose Edge for my store. I agree with @famousperry on...

With 2 Edge60 ovens and the right 4 people in the kitchen our best production has been 120 pizzas per hour.

I had a talk with @Tom_Lehmann when I was looking for new ovens. I was told at the time that I could put the names of the top 3 into a hat and be happy with any one I drew. The key is to get the oven tuned to YOUR pizza. You should be able to get a great bake consistently once you find the sweet...

I just checked the user list. I believe your old user name was converted to Rick_G.

Click on the circle on the top right of the screen then on the name to find the logout.

Define foreign substance. There is a big difference between finding a hair, a piece of plastic from a wrapper and metal slivers from a damaged equipment. The first two I would replace the food the third I would be much more concerned.

I read the contract for one of the 3rd party services in my area. It does allow for in house prices to be lower than on their site but all other 3rd party sites must have the same pricing as their site. Read your contract to see what loop holes there might be.

Maybe you should tell the customers the chickens don’t grow them that way 🤣 I have had people request it but tell them I am sorry we don’t do it.

Are you going to be able to attend the Think Tank Reunion on Tuesday evening Tom?

It also works to put your user name in.

I went to the Registered Guest profile and sent you a password reset email. I hope that works for you.

This is a great insight. Have you looked at any other marketing strategies to see how they compare?

Do you have any idea how many times the customer needs to order to cover the costs of the advertising and free pizza?

I make it a routine to call my merchant service provider every three months to push back on the increases. Sometimes I get a bit of a break and other times they say I have the best rates they offer. It is always worth the time it takes to check.