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Excellent!. Thanks!. If you don’t mind the question, how do you price your pizza?.

Yes!. A sheeter in cases like ours is like truly a God send.

Great points Piper, if you don’t mind me asking. What’s the time table you had for Prepping your dough?. I did an hour max prepping and had no complaints. I only put the first layer of dough in my pan, at max 30 to 1 hr mins before I put them in the oven, fully stuffed. I don’t have a sheeter...

I’m aware Piper of the differences. It was just a matter of speaking. 🙂

Very interesting point Bodegahwy… Almost all of my orders are either 12 inches or 8… Maybe leave the 6 inches for food festivals.

Thanks Pcuezze for your very valuable help, to answer your questions: []Black 2 inch DDP, Sizes I will manage 12, 10, 8 and 6. []Approx. 20 minutes, rescued the tip of first putting the pan with no sauce in it, then after 15 minutes of baking, we add the sauce. []Giordano’s style is the pie we...

Yo uso Mozarrella de la region.

Mexicano de Baja California, sumamente vulgar la publicidad.

It has been a very interesting experience so far. I have seen how my idea has changed since I first thought about it. A roller-coaster for sure. I decided to sell DDP that I made from home to see if my friends were just praising because of my friendship or because they truly liked the product...