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anselmospizza: Wait, what? You mix the salt, oil and water for four minutes with or without the yeast? When do you put the yeast in? Do you keep some of the water separate with the yeast? This post makes no sense to me. What does waiting to put the flour in have to do with killing the yeast...

Just wondering how many commercial pizzerias use a dough dressing before putting down the sauce? Those that do what do you use besides oil?

So your business plan is more volume based? Do you buy cheaper cheese and toppings to offset or do you make a quality pie?

I was hoping I could get some insight from anyone on here who owns a sit-down pizza restaurant near a college campus. I was wondering if to be successful near a college you have to sell CHEAP pizza? I’ve done some traveling around and notice that in a lot of restaurants near college campus’ the...

Pizzamancer: What the heck are you talking about? I was asking you a serious question about giving everyone who comes in free breadsticks to fill out the form? Why would I do nothing? I’m the OP who asked for ideas. Other people slammed your postings, I DID NOT. I was trying to get more...

When you have people sign up their name and address’ how do you know if that person has already filled out the form? Also, I guess you are always giving free breadsticks to everyone that comes in for the first time forever? I can’t see why you would stop, new people come in every day. Seems...

Don’t people get annoyed getting unsolicited text messages? What has been the reaction of your customers when you send them texts? The questionnaire idea posses a bit of a problem in a high tourist area. Direct mailing someone who lives 4000 miles away won’t work. I think it would be difficult...

I know, from a marketing standpoint you want to get as many of your customers names and address’ for your marketing & direct mail. My question is, if you have a dine in only restaurant how do you get your customers name and address’? I don’t know how you convince a customer to give personal...

Was wondering if anyone on this board started their first pizza place with absolutely ZERO debt, i.e. 100 percent self funded, no loans from family, friends, bank, credit card, line of credit on your house, nothing. Those of you who did could you give a ballpark figure of what it cost you to...

I’m wondering how many on this board have a one phase mixer? From my reading the only advantage of a one phase mixer is there is no cost to upgrade the electrical. From my understanding a one phase is also much harder on the motor. Can anyone who has a single phase mixer talk about why they...

Italy1978: You are absolutely right, I however have no interest in being the one making all the pizzas, I am hiring people so I need it as easy as possible. I can have someone trained in pizza making in 15 minute with a press. The less dependent you are on skilled labor the easier it is to...

Does anybody have one of those spinners? Really cool stuff. I have a press that I use at home and have been practicing with. I can make a pretty nice crust with mine, it takes an extra 30 seconds of work after you press it. I use my thumb and slightly push up the edges as I form it on the pizza...

Yeah, I saw the thing, its a beast.

I know the 80quart Hobart mixer is the go-to mixer in the pizza world but I know somebody who is selling a 200 quart Benier spiral mixer. Would this be too big for a pizza operation or would it work pretty well. Could you effectively mix just one bag with a 200 quart mixer or is it too big?

Thanks for the reply’s guys. I think I am going to pass on this space, it is a little too big for my first place. Rents are very high here and I don’t want to bite off more than I can chew.

arduous: On a typical Tuesday night how close do you get to filling the place? How large is your kitchen and prep area? If only two or three tables are being used does the dining room look monstrous?

Does 1300 seem like a monstrous size for a pizza dining area? It is difficult for me to tell when it is just an empty cube.

I am looking at a spot that has a 1300 foot dining room. I am wondering about how much seating that would equal comfortably. Does anyone here have a dining room about that size and if so what does it it take to fill it? My guess was about 30 or so tables/booths.

I want to try this pizza this weekend but I have a question. Am I understanding correctly that you use both a plain powdered mashed potato mix AND a potato gratin mix or are you using two different words for the same thing? If you are using two different words for the same thing, which is it...

What are the fajita strips costing you per pound?