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I would skip ground beef because it tastes grainy on a pizza. A better option would be cheesteak meat. You can make many menu items with cheesteak slices. A mushroom, onion and steak pizza Philly fries. Steak, onions, cheez sauce and hot peppers. Very popular on the east coast. Cheesteak...

@Missy PMQ I am from south NJ. Grew up eating boardwalk pizza and I’ve wanted to replicate that taste ever since I was 10. The taste is similar to Mack’s pizza if you’ve ever had it. Every pizza fan needs to have it at least once in their life. The mix is hard on food cost but worth it for the...

Thanks, Daddio.

I may get destroyed here but I like grande 50/50. Low moisture mozz and provolone. I also add a few shreds of white cheddar to give that NJ boardwalk taste.

"If you have recently received an email from “new forum” asking you to reset your password, please ignore it. This is NOT an official PMQ invitation. We are not sure what the motivations are behind this email. Sincerely, Think Tank Moderator" (Name removed for security) Sounds like a crap...

And your state/city would be helpful. Here in south NJ, it’s all about pepperoni and a rising trend is the Philly pizza. Chopped up thin sliced ribeye or sirloin with fried onions and American cheese.Some people even request cheez wiz on it and hot cherry peppers on the side.

Daddio: I apologize to everyone here for being so negative.Though it might be too little, too late.

You called it. I would like to know your thoughts on curing your own bacon. It seems cheaper and is a marketing advantage. I can put house made bacon and or house charcuterie on the menu. I don’t know. I might be in over my head.

It costs less to cure and smoke your own bacon than to buy that terrible pre crumbled or sliced Hormel or whatever bacon. And doing it yourself is a selling point and it tastes a thousand times better. Cure it yourself for a week and put it into a $50 cold smoker. each step takes 15 minuets...

Ezzo pepperoni is the best tasting product you can buy. Hormel is gross. You can tell when people use Hormel and low quality cheese. The pizza is always sloppy and tastes live nail polish.

Tom, I hope you realize how much you have helped the online pizza community. Everyone from professionals to home pizza makers. I just want to thank you.

If the customer wants one slice of pizza with no cheese then you better make it without arguing. I’d be happy to do it and gain a regular customer and steal business away from the competition. That customer is never coming back and you gave your competitors what should have been your business.

Pizza hut tastes like formaldehyde and sugar. Same with dominos, papa johns and cici’s. It’s so sad that millions of people think that is what pizza is supposed to taste like. It’s just awful.

What is a “political correct kitchen”? Are you hiring the most qualified people or those who make a kitchen politically correct? I hope you are hiring the most qualified people.

Settling for “reasonable quality” is what makes bad pizza. And you can’t make good pizza in an electric oven.

You lose quality the second you prebake a crust. The flavor of pizza comes from using fresh made dough, raw sauce and a good cheese blend cooked in your oven. A prebake will taste worse than dominoes and you will lose customers if you implement this practice.

Wood fired ceramic, I use a 50/50 split of oak and birch woods. The oak burns really hot and the Birch imparts a unique, savory flavor.

I would like to try a Philly cheesesteak pizza that actually resembles a Philly cheesesteak. Meaning: Lightly Fried Spanish onions, super thin ribeye and cheez whiz. It really doesn’t need anything else if it’s done simply and the right way. Let the whiz flow, comrades.

I live in south NJ and had to switch pizza shops five times mostly because of the fries. All shops here are switching to fries with a nasty coating on the outside and taste like they are made from powdered potato. The wings are now all breaded (probably frozen) and dry. There is one shop left...