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bummer on the ovens. There are tons of them in the Chicago area used places. I don’t have a second really but if I had to pick it would be the old BP like Defara’s uses. Frank Mastro designed them as well and are basically a 1000 with a different outside look. Then it would be the pizza master...

Stef: The 1000 is actually pretty easy to find compared to finding one with the original stones. It is very hard to find one that is not beaten to all heck at this point in their life. Without the stones they are on par with the Y series ovens. I never liked the 1048 because I was raised on the...

There is an aluminum tag on the ovens side when you open the bottom door. Check to see what it says for model # and btu’s. Have her send you a photo. Personally the 1048 is not an oven I would use. We use 1960’s blodgett 1000’s which are 120,000 btu’s per deck with double burners. They bake...

Here in NV it is legal to have a charge for CC fees. We add 3% to every CC order and it offsets the fees. Once in a blue moon someone confronts us on this charge. We tell them the CC fees kill us and we are selling pizza and not subsidizing your CC perks.

We put up some tutorials on how to season the pans. Home | Smiling With Hope Enterprises (swhenterprises.com) Our 22 gauge cold rolled steel pans (12"x12" - 34.5 ounces) are completed. We did not go with any coating because most flake off and we don’t want that going into pizzas. It is also a...

we are shipping our first batch out this afternoon. Let us know how you like them and share some photos of your bakes.

We have been working for a year on getting this thing going. Here is a link. Home | Smiling With Hope Enterprises (swhenterprises.com)

We had a wonderful experience today. Senator Catherine Cortez Masto awarded us for our work with people with disabilities and being rated #3 in the USA on Yelp this year. Boy, do we have some inspiring things happen in the little pizzeria. Judy and I thank everyone for enriching our employees...

sounds good but prices are going up so fast it would be an ongoing menu charge. We mainly do it to pay for our credit card machine fees and to not help finance peoples trips to England 🙂

We haven’t spent any money on advertising. Make a consistently great pie with great service and that will be the best advertising and something that money can’t buy 🙂

We have been doing it for years. Only a couple people have questioned it. In Nevada it is legal to do this- we post a small notice of the fee charge (3%) on the register. That makes it legal, but I think most other states have different rules?

Thanks guys. The sad thing is there are so few places left where the owners do all the preps, making, customer service, books, that it is easy to shine today,

I found out today Yelp released their top 25 in the USA list. We made #3. The last one we were #1 - we be slippin’… 🙂 Where is the best pizza? Yelp’s list of top 25 pizza places in country includes just one from Chicago (wgntv.com)

Full strength is bromated and superlative is not as you can’t get bromated flour out west.

I grew up in New Jersey and the NYC metro area pizza world. I never saw a conveyor oven till I left in the early 80’s. No reputable NYC pizzeria would ever use them. True NY style places are artisan in approach and conveyors would run customers off and I doubt the quality of the pie would ever...

yes and 16"x16" eventually but we will see how these go first. Thanks

Thanks for checking on them. We are getting ready to produce the 12"x12" pans and hopefully will have them soon.

$24 and $2 a topping.

thanks. It all came together and we feel blessed to be able to help out a little.

thanks for the compliment!