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We are also doing a NY style deck pizza. Out hydration level is 65%, 1.5% olive oil. What hydration level are those that bench it for a few hours at?

Do you have a higher percentage oil in your crust that helps with the stretchability of the dough at a warmer temp? We’re at 1.5% oil.

We were talking about bringing the dough weight down due to the better control over stretch with the cold dough. Going to try 22 and 24 for the 22" pies. The 48-72 hour cold proof seems key to get good crust development.

We make a thin crust pizza using 26OZ dough balls to yield a 22" skin. I’ve always warmed our dough up before opening and either rolled or hand stretched to create the skin. I preferred the hand stretched product as you get a better/bigger crust and better cell structure but have struggled with...

We are talking LPG but his LPG gas bill is high and he’s considering switching to LNG or compressed natural gas(CNG). I assume there are no natural gas utility lines close enough to connect. LNG needs to be stored around -270 F and requires special handling so I doubt he could have it delivered...

What are you paying for propane? There are games that propane companies play and you have to be vigilant with regards to monitoring the pricing. For example, I paid $1.64/gallon in California this week for my last residential fill with Ferrellgas and my neighbor is paying $3.19/gallon with...

Definitely wouldn’t recommend the 20 Q Hobart for pizza dough unless your planning on doing very low volume sales. 60 Quart Hobart would be a better choice.

Be sure to check the accuracy of your scale too. A few year’s ago I was using a digital scale while working on a recipe and noticed that packages of noodles that were purported to be 16OZ were actually 13 OZ. I was ready to call my supplier and rip into him but first checked the scale and sure...

What oven set up do you currently have? If it’s a single stack it, the best option is to add another oven on top. Thus your taking the same floor-space footprint. Your also better off with a 2 or 3 stack oven versus one larger single oven in the event of an oven failure.

There are companies that may be able to repair the logic board depending upon the problem. Look online and give some of them a call to discuss your situation.

I personally know 2 CA restaurant owners that have been sued for thousands by these ADA litigation teams-simply on the basis of entryways being slightly out of specification, no one was hurt. Typically a lawyer or legal team partners with a guy in a chair and they then canvas an area looking for...

I read an article recently that said the FTC is likely to allow Sysco to purchase US Foods. When I first read about the merger last year my thought was if this goes through, independent restaurants are going to get hammered. In several of the towns we do events in, these are the only 2 food...

On the west coast the back of the house is dominated by first or second generation Mexican/Central American employees. Why? They show up on time, don’t b*tch, put their head down and get the job done.

Bummer on the loss. Doubled the food court-yikes! Did you call them on it? I would explain to them that you came prepared expecting 6 booths and the additional booths diluted sales potential thereby causing you to lose money? Granted, it’s difficult to know what walk up ticket sales are going to...

I am on the west coast but have found that Roma(PFG) and US foods typically have better pricing then RD on cheese.

I’m not so sure there is a trend toward electric ovens. Has George seen such a trend? Usually it’s the other way around where someone is getting a monster electric bill and is penciling out the cost of running natural gas lines into the business versus continuing to run the electric oven. In...

I understand what your saying, but thought that para and ortho-hydrogen are terms strictly for the H2 molecule nuclei spin states in relation to each other. However, pizza ovens run on either methane(CH4) or propane(C3H8) where the single hydrogen atom is bonded to carbon not hydrogen. Correct...

Pseudoscience at best. Best to take the FSTC and Gas Tech Institute’s nod and move on.

The best approach I’ve found is to use a number of different suppliers and let them know that you are pricing items before placing orders. Also, check in at Restaurant Depot if there is one within a reasonable distance.

You might be better off with a double stack of smaller ovens. We use a propane double 2440 XLT for our mobile events. That way if one is down, your not completely shut down. Also, most times one oven is enough and you cut your fuel use in half just running one oven. When doing mobile events you...