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yes, water by weight and its 1 1/4 tsp olive oil.

Here is the recipe that I have had the most success with. 10oz high gluten flour 3.7 oz semolina flour 8 ounces of water @ 110 degrees 6tsp sugar 1tsp salt 1 1/4 regular olive oil 2 tsp SAF instant yeast. mix for about 20 minutes, let rise on the counter for about and hour and a half then...

I just purchased my airline and hotel tickets and will be signing up for the expo tonight. My wife and I are very excited. Anyone else here plan on going? As many of you know I do not own a pizza shop but plan on opening one in 2-3 years. I’m looking for any advice for those who have been to...

I made the recipe again and this time let it sit in the fridge for 24 hours (rather than 8 ) and it made a big difference. I also made the dough a tiny bit “wetter” and this helped as well because when I began to flour my board and work the dough it made for a better consistency. Now if I could...

Hey everyone, I was hoping you guys could take a look at this mixer and tell me what a good price for it is. Its a hobart mixer. Here is the photo of mixer the owner says its in great shape it also comes With several attachments 2 bowls. 80qt and 140 qt Stainless steel adapter dough hooks And...

You got to buy your equipment used. For example I am currently looking at a 80 quart hobart mixer for $4500 - Retail is $18 thousand. Dough press - $400 = Retail is $2000 Used is the only way to go. I’m hoping to open a shop in the $50k range and have 20-30 thousand in cash to get through the...

Pardon my ignorance but what is the difference between proofed and tempered?

What did they not like about it? This should be interesting.

I read “the dough doctors” thread on the differences between hand tossed, pressed, and sheeted dough preparations and I had a question. If a business was looking to do high volume (200+) pizzas a day, was doing new york style pizza only, was using a conveyor oven, and was not trying to do...

Thats a good idea I will try that next time, Thanks! I also think that I will let the dough rise for 24 hours before baking and see what changes that makes. I got impatient and hungry so it only rose for 8 hours.

Hey everyone, I made my first pizza today and it turned out pretty good. The crust however didn’t really have a lot of taste. It rose, was crispy and good but was lacking something. I used hygluten flour but only let it rise 6 hours in the fridge (after first rising for 2 hours on the counter)...

Kinsman: So if I posted a link you would have read it all? That makes no sense. Sorry, didn’t know it was an old article. I wonder if I mixed a little crack or pot in with the pizza dough if business could be increased? If silicone is ok, a little crack or pot aught to be alright too?

Silicone Based Chemical in Pizza Huts Cheese is Polymethylsiloxane http://xmb.stuffucanuse.com/xmb/viewthread.php?tid=4855 Pizza Hut cheese is not just cheese, its silicone! John Bunting details how Pizza Huts cheese supplier Leprino Foods uses a silicone-based industrial chemical in the...

Thanks Daddio! This helps me out quite a bit. 😃 Any chance you could break down a 16" pepperoni as well?

Aloha guys, here is a list I received for pizza supplies on Maui. Could somebody give me an idea of what a 14" large pepperoni pizza is gonna cost me? Also how do these prices compare to what you guys are paying? All help is very appreciated. Item# Pack Size Brand Item Description Price 89170...

smeagol8: That’s a very good counter point. “Do you go to a restaurant to look at the walls?” Well that depends. If I go to a Burger King, NO. If I go to Hard Rock Cafe, YES. When it comes to Pizza Places I have seen very few that were decked out so to speak, so this is why I asked. So in...

So it sounds like the norm is to spend very little money or time on decor. Especially judging by how many people viewed this post and how few even had a comment about it. I am not a restaurant owner or expert so this is why I asked the question. I have very specific plans/theme for a pizza shop...

I live on Maui. So far I have contacted VIP Foodservices and am waiting for a quote on materials. As soon as I get it i will let you know. http://www.vipfoodservice.com/ Who else on Maui handles wholesale restaurant foods?

That seems like a really expensive ad. Maybe you could renegotiate it to $100.

I’m talking about individual/mom and pop restaurants. I would say 90 percent of the one’s I have been in have less than $1500 invested in the stuff on the walls. And it doesn’t seem to matter if they have been in business one year or 10+. This seems to be the norm. Would you guys say you have...