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We were getting ours from FSA, unfortunately they discontinued the Kraft name brand Parmesan and packaged their own, but the parm was stale! Which is why we switched to PP, (I had posted our story under the PizzaPacket thread… I’m the other half of the OP 😉 (we were always Happy with the N’joy...

We are FED UP with Pizza Packet! Has anyone else had such issues as us… They are on the East Coast. and of course we are on the West Coast. So when we’re open they’re not typically… online they claim that they ship orders the next day after its been placed. We wait for about 1 month for our...

I tried to search the forums to see if anyone had already posted this news about ZPizza closing its doors in Seattle. First I was not aware this was a franchised business. My extended family lives not far from there and had told us they loved the pizza (and we have a menu they sent us, its very...

I find also that the amount of oil you put in the pan makes all the difference… if there isn’t enough the cheese sticks and its really a digging job to get the pizza out… We’ve been doing pan pizzas in deep round pans and its working fabulous. (although my husband doesn’t use as much oil as I...

a business in my neighborhood told me about a site like that. But, this particular company is to be avoided! These are the links – DO NOT USE THESE SCAMMERS! americantowns.com yext.com “power listings” only it turned out to be a total scam, the page showed over 40 sites where my business was or...

I found I got more hits to my FB page, by posting the special of the day, or a picture of something we’re making or doing (that alone MIGHT get ~15 views) BUT – Then click SHARE and send it to each of the local FB Groups pages there are. There’s a ‘soup’s on’ for those who look for soup every...

I’m using the default 'MENU" setting that FB offers for pages, but its really not that user friendly for the customers. It just lets you upload a PDF of your current menu. AND your question got me looking up what MenuTab is all about… So for those who don’t know about it, here’s an article about...

We take our raw sausage and drop it into a deep skillet filled with water heated to boiling. Pinch it off like its going on a pizza, one 5 lb batch takes about 1.5 hrs to do this, in about 3 batches. Once cooked, scooped out with a slotted spoon into a strainer, and cooled before putting into a...

I can update to what Decidion had posted – since that was way back in Nov 2013 … in the end we are in fact using a 90 weight oil in our Hobart. Sorry he didn’t update his post. We obtained SAE 90, API GL-1 Mineral Gear Oil in a gallon jug of a generic store brand not a name brand. BTW: when we...

To clarify, it wasn’t just this post that disappeared, it was my membership! I actually had to re-register, it was as though I had never registered as a forum member.

Wow, before I add to this thread I discovered that before the update to the forums, I had posted on this very thread…my account and my posts disappeared! So I just now I got to re-register. …just weird… OK in regards to FB, We have found greater “views” to posts and updates by taking several...