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Does anyone use a par baked deep dish crusts that they would want to share where they get it from? I want to do deep dish but I don’t think I have the patience to try to get a fresh recipe down Sent from my SM-G900R4 using Tapatalk

For those of you who use a crust saver for in the to go boxes how do you transfer 5he pizza and do you thing it really works? I am not sure how to cut the pizza and get it on the mesh piece without making a mess of the pizza. Sent from my SM-G900R4 using Tapatalk

There is a couple in my town dating. The guys last name is Fagg and the girls last name is Ferrie…pronounced like fairy. Sent from my SM-G900R4 using Tapatalk

We par-bake ours…it was a pain when we first started but now we are all use to it. We put the crust in half way thru…thru the door and then top it when it comes out. We make a bunch a head of time before lunch and supper time. Sent from my SM-G900R4 using Tapatalk

I have a buffet also! What do you all do on your buffet? Sent from my SM-G900R4 using Tapatalk

What kind of slicers does everyone use? I like my veggies long and thin and looking for suggestions. Sent from my SM-G900R4 using Tapatalk

I brew mine and everyone seems to.love it. Sent from my SCH-R530U using Tapatalk

We have a conveyor oven and are currently using frozen dough balls. We press them at 150 degrees. I think I finally have the dough balls at the right stage. Cooler 2 days, room temp before we press them and them let them relax on the screens for awhile before we bake them. BUT I still have a...

I know everyone is going to think I am a dumb a** but I was thrown into this dough ball thing last minute. So is a little bit of gummy on the top normal or not? Its not bad at all…letting the crust relax on the screen for an hour helped a lot Sent from my SCH-R530U using Tapatalk

Today I am going to try the relaxing on the screen. I think that may work. It is drying up…i am going to give this a try Sent from my SCH-R530U using Tapatalk

Yes the sauce is roght out of the can and right now i am doing a low temp bake. 430 and 6 min 50 sec. Bake Sent from my SCH-R530U using Tapatalk

We are par baking right now bit I was hoping we wouldn’t always have to do this. We use a dough press instead of a roller also. Sent from my SCH-R530U using Tapatalk

Here is my whole story…looking for advice. We are using frozen dough balls and have a conveyor oven. I am having problems with a terrible gum line. We are using pizzialio sauce by stanislaus, block cheese that we shred that is part skim and mozzerella 75% provolonge 25%. I am currently cooking...

I have tried that already. Sent from my SCH-R530U using Tapatalk

How do you get rid of it? Sent from my SCH-R530U using Tapatalk

The layer under the sauce…do you have any ideas? Sent from my SCH-R530U using Tapatalk

So I have a problem with tye tops of my pizza crust not cooking enough. Why do you think that is? Sent from my SCH-R530U using Tapatalk

Ok so how should I put them in the cooler? Should I take them out of the bag and do something to them or leave them in the bag? Also then on the second day should I room temperature them yet? Sent from my SCH-R530U using Tapatalk

No they arent Sent from my SCH-R530U using Tapatalk

We are cooking on screens Sent from my SCH-R530U using Tapatalk