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Hello, We are planning on opening up a Italian pizza store in area that doesn’t offer its style. I have most experience with pan pizza and italian pizza on the spot. Wanted to know procedures of how you guys use pizza disks with hand tossed pizza. Is their a way to store them opened up on disks...

Thats old school…I was thinking along the lines of nanotechnology coatings

Hello, I have a project an wanted to know from peoples experience what materials that dough will not stick too…if any? Thank You

It was in sauce:(

Haha I know. Our kitchen is so small and we have out grown our capacity. We have a huge menu and pizza sales are about 65% and pasta around 3-4%. I try to focus on our big sellers since we are limited

Sorry for looong delay in answer. Its been a busy summer! I tried it on pizza and tests pizza have been liked alot by people. Trying to get the spice and parmesan cheese ratio correct. For pasta to be honest I cant use it because we microwave our dishes(stoffers alfredo). Maybe I can just make...

Did you guys get a rough ratio or quantity for this? How do you do it on pasta? I tried it a few times tonight and have mixed results

Scientifically shouldn’t an impingement oven that evaporates the moisture from dough and toppings retain more crisp compared to deck that retains it? I have done a few test runs with Edge and Lincoln conveyers and have the same issue. Initially it has the crisp but after a few minutes it starts...

Hello, I wanted to know if anybody has experience on cooking pan pizza in Blodgett or similar deck ovens with steel instead of stone lining. I have been told it has a faster recovery time which would make absolute sense. I have seen some for sale and am thinking about it. Any other pros or cons

Do you put the Romano after baking or before?

Great advice Mr Lehman. I actually did try tonight sprinkling a little Parmesan on a couple pizza before cooking. I agree with the crust and sauce playing the major role. Its funny because after telling customers the cheese we use they seemed puzzled and said “you dont use any mozzarella”. Well...

Yes its a New England thing with “greek style pizza”. It is a regional thing. We used Edam and Gouda as a standard at our pizza places back in Europe…to expensive here…

I never got a complaint about it I said, but never got a compliment either I would like to modify it. I dont want to completely remove cheddar.

Hello, I do a pan pizza in 1" pans. I bake them in a deck oven about 10 minutes. I have been always using a straight blend of good quality white cheddar cheese. I have never had issues and never got a complaint about it. On the other hand I never get a compliment like I do with our crust all the...

Sorry I wasn’t talking about bubbles/blisters. We had them docked them for a while. Rather tiny tiny pin sized formation of pockets(lack of word) on crust. Crust wasn’t smooth like usual but rather full of roughness formed by these

I tested the Edge ovens yesterday. I was impressed and ovens performed great. After some testing we were set at 485F and 7:30 minutes. Only problems I found which I am looking for solutions: the crust was getting lots of tiny tiny pin sized pockets/bubbles all over(lack of words), in deck oven...

I am looking to purchase new ovens only. Our ovens are our main tool of the business. I like to do things correct from the beginning and that is why I am researching it, as much as possible. Mark from Edge at the Pizza Expo did seem very honest and willing but was swamped with people and questions

Ok I got hesitant when i talked to a sales rep and first thing he told me is I would have to modify my cheese to not get those results… Sounds like what i have been seeing is ovens that haven’t been setup properly in other stores. Can you customize a specific brand of conveyer more that others...

Hello, We currently have 2 blodgett 1000 deck oven. We sell 1" thick new england style pan pizza. I am looking for faster production times as we cannot keep up with orders. We have serious inconsistency issues if we are not at ovens. The problem is that I want to still retain the look and...