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we got lucky - going to be on Good Morning America Thursday morning. Can’t beat that kind of advertising 🙂 Here is the segment. We have a brief appearance. Walter How Nevada is opening after more than a year of the COVID-19 pandemic | GMA (goodmorningamerica.com)

I actually work 5 days a week and about 50 hours. My wife works about 20 in the shop and does all the books. We could be doing 50x’s our numbers as we sell out of dough everyday for pickup (no delivery or dine in but have a patio) within 1 hour of taking calls starting at 3pm for pickup after...

the title was “lets talk automation” Your approach is playing count to 3 and try not to mess that up. My approach is calculus in comparison and is art. That is why so few can pull it off.

No interest in it. Would rather never eat another pizza if that was the only option. It disgraces my Italian roots and another nail in the coffin for artisan pizza and a huge score for putting people out of work and increasing franchise profits. We are a small mom and pop shop and do low volume...

Being born in NJ, raised by an mother from Italy, 15 minutes from NYC, in the 50’s- 80’s, this is a disgrace to the Italian art of pizza and why most pizza in the USA is no better than frozen pizza in the grocery stores. Make a great pie and you will shine 🙂

the T model has a bottom shelf and wheels. It raised it up to am more user friendly height and can roll easily.

I have been working on filling the void on 22 gauge cold rolled steel Sicilian pans since Allied Metal in Brooklyn went out of business. I have a local metal fabricator who is a fan of our pizzas making 12x12 and 12x18 sizes. This is the fist proto type and it was a home run 🙂 We will be selling...

I recently discovered, IMO, the best made peel out there. https://www.thebakersboard.com/ Larry the owner is a true artisan in craftsmanship and customer service. Here is my story. We own Smiling with Hope Pizza, in Reno NV, a small mom/pop model that makes NY style pizza. Growing up in NJ, 15...

we haven’t had any in months since we got off their site (put us on without asking) but when any delivery service (we are not affiliated with any) would send in people we would simply tell them we don’t work with their service.

93 degrees is cool to me. I make all our pizzas and tend 2 deck ovens and wear a mask. I never get away from the ovens as we have been doing 120% of normal since the virus started. The first 2 weeks I got dizzy a few times. Many customers made us masks, my wife bought dozens online, and we have...

Steve: Thanks for the note. I hope all is well down your way. Fortunately we are doing great - above average sales. I know a lot of places that sell alcohol are hurting. Their take out #'s may be similar or higher than normal sales but $ down as they aren’t selling any alcohol. We don’t sell...

We have a FB page and that is it and it gets very little action. No cell phones(still use a land line for the shop), no WIFI, no POS, in our shop. We do not spend a dime on advertising, no specials, no coupons, no delivery. It works great for us. What I am doing is spending too much time keeping...

Thank you! Thanks Mike! It is pretty abstract to comprehend with the thousands of pizzerias in the USA. I would love to meet your parents, and you, and feed you our pizza. The stones are working great in our bottom oven and I think of you often as I make pies. Thanks for the kind donation. 30%...

Thanks!

We were rated #1 on Yelp. Here is the story and a local TV spot on it. Walter https://www.kolotv.com/content/news/Local-pizzeria-earns-national-honor-564505191.html...

Congratulations! Sacramento is a cool town. My best friend of 53 years from NJ lives there and I have spent a lot of time enjoying the town. You will be shocked at how great the weather is compared to Chicago 🙂 The food scene is growing all the time. For pizza I don’t know any place to recommend...

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here is ours. Yours is looking good. IMO for every corner you cut you through the balance of the pie off and in the long run things suffer with how the public reacts to your product.

People want to buy it in bulk all the time but we don’t have the time to do that. Unfortunately we don’t share our recipes. Hopefully your palate is strong enough to create a sausage that compliments your entire pizza.

We use my grandfathers recipe from Italy He was an Italian meat maker on the weekends and worked in the slaughter house during the week. We mix our season pack into it and then weigh it out on patty paper. We pinch it raw on the pies and continually get compliments on how much better it is than...