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I went over this with Steve Green yesterday. They are aware of this and are working on a set of instructions to make it a bit clearer on how to do it.

I would like one XL please. What size do you need Paul?

I am looking forward to seeing everyone. There is going to be a Think Tank reunion again this year. Does anyone want to do a T-Shirt exchange?

Check your private messages. @elevatedpizzaco

How much will you lose in pagers that “walk away”?

Ideally you should have the finished temperature of your dough consistent. Here is a link to an article that will help you understand what a desired dough temperature is and how to achieve it. https://www.kingarthurflour.com/blog/2018/05/29/desired-dough-temperature

Bakers proportions are simply a ratio of ingredients based on the weight of the ingredient compared to the weight of the flour used. using your recipe from above and converting all volumes to weight: Flour 50lbs = 100% Water 12 qts = 24lbs = 24/50 =48% Salt 1 cup = 0.6lbs = 0.6/50 = 1.2% Sugar...

When you add the oil before the dry ingredients the oil will block the hydration of the flour. This is often the cause of inconsistent dough. I have heard @Tom Lehmann The Dough Doctor give this advise every time I have been to an event where he is speaking. The process that is recommended is...

When is the oil being added? It should be added after all the dry ingredients have absorbed the water. If added before the oil will cause the absorption to be inconsistent.

I did click on the link but chose not to participate. I use a knife not a roller so the questions were not relevant.

And the customer knows this so they will always wait until after they have paid to ask.

Happy Birthday George. You are a great asset to the pizza industry.

What size dough balls do you use for a 16" pizza? To get the same amount of dough per square inch of pizza you will need 3 times the dough for a 28" pizza. If you have a 14" dough ball you will need 4 times.

I would look into a service like Square. They were giving away the swipe tool that attached to the cell phone. The rate I last saw was around 2.5%

I am buying direct. The price would not be comparable as it is in Canadian dollars and includes shipping to the end of the earth.

I have been using Perfect Crust liners for about 6 years. I order a years supply at a time.

I have a number of customers that would be left out if I were to do this. They are the older folks that have trouble with technology and all they want to do is talk to a real person. I take pride in the fact I try to meet EVERY customer’s needs whether it is making their pizza that special way...

Depending on the terms of their departure they may be included or excluded. Proper notice and leaving on good terms gets tipped but no show or dismissed for cause don’t.

In my opinion you want glossy to present a professional look. I have done both and the glossy seemed to have a better ROI

Hours worked by an employee (H) divided by total hours worked by all employees(A) equals percent of total hours worked(P). Then total tips pooled(T) times percent of total hours equals tip out to employee. H/A=P T*P=employee’s share of tips