Search results

I had the same problem for a couple of years but for the last year or so it has gotten better. Here’s what I did … After I take a shower and before I go to bed I rub lotion into my hands. I also wear gloves when I make dough. It took a while but that seemed to help me.

Thank you Tom. I was thinking the water would cool down after an hour sitting. As long as we activate the yeast before mixing in–it should work fine. I think I’ve got it!

To get the dough to be 80 degrees when finished–how hot should it be when you put it in the mixing bowl. It has to sit for an hour before adding the yeast which should be about 100 degrees, I believe. I’m guessing about 125 degrees or so when you start with the soaker. Am I way off here? Thank...

Here’s an article I found interesting. It talks about trends and offers several ideas for creative pizzas some may not have thought of. Just thought I’d pass it along. Enjoy … http://www.foodproductdesign.com/articl … pizza.aspx

You ARE on to something here. I wish I had the space to do something like that. Nice job!

Ok, I’m just wondering how y’all feel about people eating food from another establishment in your pizzeria. Someone told me OSHA frowns on it for health reasons. Not sure if that’s true or not though. I do know subway and other restaurants won’t allow my food in their dining rooms, so I’m...

3-TOPPING? Shouldn’t it be a 10 topping pizza? :o

Got a letter from Pepsi today. Prices increase Sept. 5. This is the third time in 2 years they’ve raised prices on me.

Thanks snowman. I was just thinking of using simply flour and egg too. You make a good point about filled pastas. I’m going to make some fresh fettucini just to see if there’s a noticeable difference in flavor/texture/etc. I guess you never know until you try.

Does anyone make fresh pasta? I’m wondering if anyone uses their dough mixer or sheeter in the making of fresh pasta or if it’s simply not worth the extra effort? It’s hard to beat the simplicity of boiling water too. Thanks.

Hello all, Does anyone have any experience doing online ordering with the company “Let’s Order Online”? I am thinking of moving ahead with them. The only POS they integrate with is FireFly but they do have very reasonable rates. Thanks for any info you have. Lee

Thanks for sharing. This forum rocks!

I’ve heard of some people rinsing the kraut with water and then leaving in spread out in a pan to dry. Not completely but almost. Then using it on a pizza. I haven’t tried it yet but I will.

I’m sure this is an incomplete list but here goes … Pros: Speed Easy to operate (high school kids can immediately begin preparing dough) Cons: Safety (don’t stick your hands in the openings!) Reduces the amount of air bubbles in finished dough (squeezes out the air)

I tried the under the cheese method too. Works ok. That’s what we’ve been doing. I like the idea of frozen. Never occurred to me. Thanks much!

We’ve been doing fresh broccoli with chicken and mushrooms on a pizza and with our air impinger ovens–the flower tops are frying up. I was wondering if anyone has a solution–maybe tossing them in olive oil, garlic and herbs or something else? Any ideas how to keep the flowers from burning up?

We are in the same strip as a Subway but they’ve been there longer than me (2 years). They do a good lunch business, especially with the army base next door but we fill up for lunch too. We just don’t have as much seating or the advertising budget they do. We don’t do slices though. We sell...

Good Luck Deacon! St. Patty’s Day is our 2 year anniversary so I know of what you speak. I hope it all goes well and you make a lot of new friends in the coming weeks and months!

Freddy_Krugerrand: I am starting to need McDonald’s coffee I’m finding. Shoot me now.

Hi Rusty, The answer to your questions are really all about you. Do you have the desire to work lots and lots of hours to make your business successful? That’s what it takes most of the time. If you have a great job you may want to stay and skip all the headaches that come with running your own...