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Frank’s Red Hot original sauce add clarified butter. I do 1/4 cup of butter for 4 cups of Frank’s. I also add a lime for more flavor but it’s thicker without the lime. This sauce will also be Gluten Free whereas if you simply bought Frank’s Buffalo Sauce, that’s not guaranteed on their label to...

Godfather’s Pizza sucks. Advertise “Support Local Businesses” or “Buy Local” or something along the lines of that. Keep your quality up so only the value customers go there and you retain the rest of the customer base. Don’t sink to their level or you’ll go under.

Sure, 8 oz dough ball. Run it thru the sheeter once and again a second time long ways. Cut dough into two strips about 2 inches wide. We use a fork to place the garlic in the middle of the strips. Pinch the dough together almost like making a tube so the garlic is stuffed inside. Cut each strip...

We let our wings thaw naturally in our fridge over night when we need them and the next day they’re able to cook in our conveyor on 1.5 runs. Also, have you tried doing Garlic Knots? Extremely easy and profitable. We sell an order of 6 for $5.99 with a side of sauce. It’s just dough, garlic...

You leave your former prices on current menus?

True. It is an “Act of God”(drought) and no way around it though and they’ve said the prices will come back down once the drought is over. There are alternatives if someone was to be worried about such a rising cost. Could try adding cornmeal to your dough to offset some of the $3/bag cost as...

I was told it’s drought-related and the price will be like this for several months. Mine went up $3/bag. Flour prices don’t really mean too much to me as it’s so cheap to make dough already. Divide the added cost over all the pizzas you make with that one bag of flour and we’re talking pennies...

Hi Tom, I was curious as to your feedback on something I do already. What are the drawbacks to doing a room-temp (65-70 degrees) bulk ferment in tubs? I know you told me awhile back that plenty of bakeries do this all the time but was curious as to why pizzerias typically do cold...

yeah and hopefully GH uses Eat 24’s system because GH is awful and stone age by comparison

Remember that graph they’re showing you, is their graph and they use it to sell their ads to people like you. No proof that the graph is accurate mind you. If you have a good rating on Yelp, the ads aren’t really necessary. People always search for the places by best ratings so you’ll be at the...

M first pizza job was at a small mom-n-pop place in Bloomington IL. The owners were subscribers to PMQ and kept their collection of the magazines on the back desk area where employees ate meals. I remember reading my first issue and seeing a few years worth of PMQ magazines on the desk (in order...

Wish you the best Luca. I don’t have a pizza place in Chicago right now, but will soon. My current place is in SF. If you have time though, I do however have a pizza on the secret menu at Pizano’s downtown on Madison/Wabash or at least I used to. Can order it deep dish or thin: Italian sausage...

“I find that it takes at least 3-6 months to train someone before they can even be left alone. and my retention rate sometimes is less then that.” - here is your problem. Don’t take this the wrong way, but you either are hiring the wrong people or you aren’t training properly. Easy to fix both...

Garlic Knots/Hot Giardiniera Knots by far! $5.99 for half a dozen with pizza sauce for dipping. Easy add on item for any order and a great bar snack for the beer drinkers that come in.

Haha, glad it’s not just me! I get 5-6 a week! I like Slice and wish them well. Maybe they do better on the east coast? IDK.

The Time Out that Zack always used in Saved by the Bell where everyone froze but him. I would like that.

Freese from Houston, TX? Sounds familiar

Thought there might be something, thanks for the tip Tom! One more question, I’m doing a dough ball in a grocery store this fall and wondering if lessening the sugar would help it’ shelf life at all? Using ADY and 1.5% sugar currently.

Thanks Tom! I did in fact have a welder come out the next day and it’s as good as new. Had a bakery make our dough the night before and only cost me an XL pizza! Also, I’m thinking about switching over to an Organic flour for marketing purposes. Would there be any difference in my dough formula...

Anyone ever have their mixing bowl break off and were able to make dough with a substitute like a bucket or something temporarily? Weird situation but our mixing bowl sits on the mixer with two tabs and one of the tabs broke while making dough so it’s rendered useless for mixing until the guy...