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Wow thats a long time, since we do not sell or received to many requests for deep dish, I am thinking of pre baking first and storing and using as we get in request only about a 1/2 dozen or so to start and see how it works…

Well this was my first try at making not what I call “Detroit Style Pizza” BUT rather than just saying a square deep dish pizza. Being that I did not want to have my supplier bring in different types of flour, I just went the the local grocery store & picked up a bag of “King Arthur Bread Flour”...

I just had a thought what about using mascarpone instead not sure ??? I tried using mayo in the cream cheese, Im going to say mmmm not a big fan, I did not use that much mayo either just a tablespoon to about 16oz of cream cheese, I could taste the mayo not very pleasing, think I will try with...

My son who is a big fan of crab ragnoon, said I need to tweak the crust so it’s a little more crunchy, so I thought I would try it on a “gluten free” crust I will say NAY, not so much so I am taking my dough and making a super thin crust pre baking first to get it crispy, then put the cream...

weds2800: Using mayo will not change the flavor profile of the cream cheese??? “deaconvolker” chop up some imitation crab, which I found to be better priced, & also alot of your chinese restaurants use in their crab ragnoon use, chop up green onion, and thats it… I mix my cream cheese with...

Fongs makes this specialty pizza, is there anyone out here besides them who has tried or who does make this??? I made one the other nite and it was fabulous, I even had a few customers try it & they loved it, only problem is, it seems the cream cheese seems to be on the dry side, thought about...

Tom Lehmann: Tom Im not that up on the flour protein content, could you tell me about what type of flour, I have seen different recipes for this using standard to cake flour?? The flour I use for my standard pizzas is bouncer premium high gluten flour. So if I wnted to just try this out first...

314: Are they just using standard flour or possibly cake flour ?? curious would like to try it

brad randall: Is this recipe based on a 25# or 50# bag of flour??

That percetage is based on everything (food & packaging), anything that goes out the door

According to my account it is “food cost”. We are strictly takeout; rarely any delivery because we have such a great location on the main road nestled in between two small towns that everyone in either town drives right by us they would rather pick up than have delivered. Also no competition...

OK I got my answers all straight on certain things “No Clearing Record <= 120 days of Auth” means that if any c.c has been voided for any reason and has not cleared yet. “VISA TIF” actually forgot but understood at the time they explained it haha “Fixed Acq Network Fee - Retail” This is a fee...

daisy: Im asking about these weird charges though, have you ever seen them ?? I mean wth does “No Clearing Record <= 120 days of Auth” suppose to mean, not getting it, still waiting to hear back from my guy. Just wanting to know if anyone else has seen these before???

Has anyone every seen these types of charges listed on their monthly statement before?? Just sent an email to my merchant guy to explain, they do not appear on every month, I have never seen these before on any past statments from the last 5 yrs?? All my other fees that I am used to being...

We really dont spend much on advertising, we dont do mailers, or door hangers, we are in a rural area, we did cut back on our cheese weights by 1oz on everything, I know it does not sound like much but it adds up over time, I have a program (IPRO) that we input all our ingredents and recipes...

OK, so our accountant came in for are quarterly paperwork, and said I dont know how you are doing it but you are running at 27% - 29% food cost, I said ummmm, is that bad or good ?? In my mind thats good am I correct. I have looked over our monthly sales for the last 5 yrs, just prior to the...

Tom… I think this “fresh dough” thing that they keep pressing is just going to go right out the window just as their “artisan” label did. A few months back when this term became popular, it was popping up all over, even on packaging of paper towels I buy at Sams Club…I just could not believe it...

paul7979: Would like to make a profitable side business with the empty space, we were looking into moving, we took out our tables due to past issues. We are mainly 100% take out, we are still looking into moving just going to wait till early to mid next yr, due to small issues with other...

We just have a big lobby (empty) & was just thinking of trying to put something in, not wanting sit down tables we are just carry out. A few apartments complexes around, was just thinking out loud, we have a few apartment building around, also thought of video game machines ??

Not sure, but thinking of adding to my business, looking to add a small business inside my pizza shop, I have one idea (dvd rental). Any thoughts or ideas ??