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My dough comes in frozen, my sauce in ready-to-use cans, my cheese is already ground up for me and my toppings come all cut and pre-cooked. Believe me, when I was young I had dreams of opening my own place and having my own reciepes. But after 15 years of rolling hundreds of pounds of dough...

Ok im about to go into contract and need som info. Im a little nervous but i think im doin the right thing, its always better to be your own boss. but anyway. I am about to buy and existing pizza place for 105,000. Obviously with a cash business they claim less then they actually make, but...

i dont want to start fights here, but in all honesty joining the think tank crowd i realized just how different pizza is around the country. Being from Long Island and always going to Manhattan and brooklyn it is unheard of and to my eye unseen to do some of the things talked about on this...