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I deleted my post, cause I dont use dough trays, and maybe my advice is bad

Also the name Kitchen Monkey doesn’t really inspire confidence 😀

That was my plan also. when people ask for well done, what they really mean is crispy crust, I currently push the pizza back in but that burns the cheese, and also conveyors are just not very good at getting crust crispy. so I thought id put it in the deck oven for about 1 minute to just crispen...

what temp do you use to reheat slices?

I am sure you all have seen the bakers pride 2 pizza deck ovens. but they are $2,500 bucks. Has anyone bought or used a Admiral craft or kitchen monkey, they are only $700? I wanted to get one to reheat slices or finish a well done pizza to give it a crispy crust.

you might be better off emailing him. It might take a week or 2 but he’ll get back to you. Always does me. [email protected]

25 pds flour 16 pds water 63% 228 g yeast 2% 228g salt 2% 228g oil 2% 115g sugar 1% water 85 degrees if room and flour is 70 degrees in other words 90 degree finished dough.

I was just thinking yesterday, How a high quality Chinese DELCO would just KILL in my area. Plenty of decent Chinese places for sure, But not a single one that can get a consistently good “General Tso” to you in 25 minutes. My food cost is 33% too. I only use the best of everything.

Keep them Thawed. Then cook to order. 5 minutes. They stay good 7 days thawed. Thats what PJ’s Dominos and PH do. I fry mine from frozen though. warm held wings :crazy_face:

you use straight out of the can 7/11. nothing added.

If your standing next to it and you cannot have a conversation with someone, its to loud. You probably have a fan motor going bad.

I have always just bought the Red. But everyone is out of yeast .Today in RD I see IDY in a gold pack. Anyone used that one?

At PJ’s its where they get the cheese all the way out on the crust, then lift crust and put cheese back to just sauce. This does 2 things, It hides the sauce from hot jets of the oven, makeing it look dry and pasty and blowing it out father on the crust. 2nd it leaves cheese near the crust to...

I thought about just doing straight out of the can 7/11. Its just that good.

One last thing. I remember when I switched from deck to conveyor I had an ugly pizza. Then a old friend came by(a PJ’s GM) and told me I needed to “fix my edge lock”, in other words get the cheese all the way to the crust. The hot air is blowing down on the pizza now, and it was’nt with the...

He also sent me a can of “super dolce”. It was not as thick as Saporito. So I used it like he told me “no water” and 2 cans of 7/11. I think that was the best sauce I ever tasted, anywhere. it cost more though, plus US would have to special order.

My old recipe was 1 can saporito 2 cans tomato magic 1 can water and the usual spices It tasted ok Then I called stauslaus and I forget the guys name (he is on the forum) He told to me drop the water and use TM or 7/11. I found it to be too thick. he also told me 7/11 is better than TM. I did...

When I worked at PJ’s, what was on the pizza was sideways, and customer/address was level.

We must have a differ dough, cause mine never sticks to the wrap. 57% water .555% IDY 2% oil 2% salt .555% sugar Another newly learned benefit of the spray vs painting with canola, is there is almost no residue left, which makes cleaning a snap.

Peerless are cheap for a reason.