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Tom Lehmann: Thanks for the link. I will order some and try it out. I think from now on I will wait 48 hours before using my dough. I’ll let you know how it goes.

Your parents are giving you $200,000 to open the pizzeria? That’s incredible. :shock:

Kris: That’s good advice, thanks. I have been experimenting with both stones and screens. Unfortunately, where i live there are no used equipment shops. My comment about a $500 sheeter was meant to say that if I found a cheap enough one I would buy it just to practice with it (even if I never...

BrickStoneOven: What do you do with the 40-50 pizzas a month you make? Are they all 6" pizzas? If I made 40-50 pizzas a month, most would go in the garbage can.

I would vote the second location. I cringed just reading, “you have to take two U-turns to get to the pizza shop”. Resistance to the customer is a business killer.

I am first to admit that I am green when it comes to pizza. As far as dough management goes I do have more to learn but I should note that I never use the dough until at least 24 hours after making. I have learned quite a bit in the last two months and read many many books. I follow the dough...

Wizzle Wassell: When I hand form, the dough always shrinks a lot. No matter what dough recipe I use I am constantly pushin the edges out and watching them shrink back in. It takes a lot of time to get them to stay put. Whats your secret?

Isn’t doing 300+ pizzas a day by hand terribly difficult on your body? Especially since your not throwing it, you are doing it all on the table. Went to Round Table last night and they use a sheeter. That being said, I am not a big fan of any of the crusts of the big three. They are acceptable...

I would really like a logical discussion as to why smashing the dough multiple times through a sheeter then stretching it a little is far superior to placing the dough and pressing it once quickly with a little heat on top? The fancy presses now give you a nice thick crust automatically too...

gregster: The big three use a sheeter. There is no way they are hand doing hundreds of pizzas a day. They sheet them then stretch them a little bit. That is a good question though, “why do the big three not use a dough press?” Is it because of the press or is there another reason? Its possible...

pizza2007: I’m two years away from opening a pizza place so I figure the more practice and experience the better (I have no product). The press was only $500. They retail new for over $2500. Worst case scenario, I experiment with it for a year and sell it for what I paid for it. What do you...

If its OK with everyone I would like to make a thread for myself where I can ask questions and update folks on my journey to pizza stardom. That way if someone gets tired of me or doesn’t feel like reading my posts they can just skip over them. In any event, I bought my first piece of...

bodegahwy: How do you distribute these pizzas? Do you just go around to all the hotels and hand out coupons or do you bring them a pizza?

So would you say this promotion cost you around $6000? Did you get any negative feedback from customers. In my experience there is always a guy who complains about stuff for free. :roll:

When this is done could you give us an idea of how much money it cost you? It would help determine risk / reward for me.

steveo922: It can say whatever it wants on them, it doesn’t make it a “law”. I would love to see the law that states that you can’t resell cookies in a box. And if you want to get technical about it, technically the Girl Scouts are reselling them from the distributor that they purchased them from.

I’m confused, how can they dictate what you sell them for? You bought them, you can do whatever you want with them. Right? What could they possibly do to you if they didn’t like you selling them for more money? I understand you were not but hypothetically what if you charged a dollar more? What...

Thats interesting information. So for a commercial conveyor oven the recipe should have less sugar in it? How much less sugar would you put in for a commercial oven? What else would change for a commercial oven?

Does anyone use Semolina in their dough recipe? If not why?

Pakula's Pizza: You don’t add any sugar? Why don’t you like semolina?