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Grande WM Shredded 2.85/lb.

Lunch was slow…only 11 tickets (we’re dine-in/co only). Dinner more than made up for it…ended the day with sales equal to every other friday.

I make it with our mild wing sauce as a base, then mozz, then chicken…bake it and after it comes out drizzle a little more mild sauce on top for presentation and serve it with a couple of sides of blue cheese.

Anybody here use the cardboard under their pie’s like Tom mentioned…and where do you get them from (and do you re-use them?)?

I have a steak Philly sub on my menu that sells pretty well, but I’ve had a few ppl comment on how the steak is bland. All I have in the kitchen are my ovens, so I just cook the raw, sliced steak on pizza pans in the oven in the mornings and then portion them to order before refrigeration. Right...

25% when they dine in when on duty. I like the presence they give…especially when dining later at night.

I adjusted up to 25 lbs of flour and it was a much better finished dough. Much less tacky off the mixer as before (still just a little tacky, like Tom said above, which is where I’m used to it at). I’ll assume (considering nothing was changed except flour amount and ingredients proportionate to...

The 12 and 20 pounds were referring to flour weights. I was using 1st speed for initial mixing and then 2nd speed for the 8-12 minutes and still couldn’t get a smooth finish that passed the egg pull test. I’ll make another go at it using 40 lbs this time.

Made another batch this morning. The only thing I did differently was lower the water temp a bit which produces a ADT of 80 degrees. I still can’t get it to not severely stick to my fingers, even after the final 12 minutes of mixing. I’m not new to mixing but this is a used mixer in a new...

Made another batch, dropped water down to 58% and upped oil to 2%. It was still pretty sticky when I pulled egg sized pieces off, but once I stopped mixing after 10 minutes and pulled the bulk ball out, it was fairly easy to work with and form into balls. ADT was at 85 degrees as well. We’ll...

Salt was def. added.

Sorry, there was a typo in my weights. I used 12.4 lbs of water for the 20 lbs of flour. It has been edited above.

Using All Trumps: 62% H2O at 60 degrees (198.4 oz), 1% oil (3.2 oz), 1.75% salt(5.6 oz), 1% sugar(3.2 oz), .5% IDY (.55 oz). Mixed according to instructions in recipe bank for New York Style. At 8 minutes, dough was very tacky…a lot would stick to fingers and would tear. At 10 and 12 minutes...

Thank you…those prices are a little better.

That’s exactly what I was looking for…thanks! But Good Lord are they expensive… haha. I was wanting to use them exclusively as a cutting / serving board but at 60 bucks a pop it’ll cost me a small fortune to equip enough for 122 seats. Back to the drawing board I guess. :confused: I’ve found...

Does anyone have a link or know the brand of a round, 16" wooden pizza server? It’ basically looks like a wooden peel (without the taper) that is used to cut the pie on and serve it on. The ones I"ve seen have a short handle for the server to hold onto as well. I’ve looked extensively online...

Daddio: That explains everything…thanks for the quick response.

Next question: I have everything set up at home to get it running so I can just transplant it into my shop when it’s ready. I have the kitchen printer connected to a Ethernet switch, which is supposed to work just like a router in that I’ll be able to see the printer on the network and print to...

That’s great news…as I new buyer of POS myself, I hope my experiences with Jeff and his crew are as positive as yours. 🙂

Restock everything, fold pizza boxes (includes attaching menu to them), clean, clean and clean, help with dishes.