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I’m having enough trouble just finding 16" parchment papers for our to-go pizzas. I can’t imagine trying to source a 32" pan, lol. Sorry :\

Wow…no one has used both? I’ve cooked on brick for awhile now. Can anyone chime in on how well pizzas cook on Cordierite? I’m just trying to determine if that $800 would be well spent. Thanks 🙂

Hahah, hard to imagine a name like DomiYES’s 🙂

Anyone have experience cooking on both? Does either one produce better results than the other? I currently have a brick lined oven, but I’m thinking of getting a couple of new Baker’s Pride ovens that come with Cordierite. They have a brick lining option, but for both ovens, it would cost...

Maybe some peoples cup of tea, but I know it wouldn’t be our big seller… http://shine.yahoo.com/shine-food/worlds-best-gourmet-pizza-tropical-pie-wins-highest-220400837.html Makes you wonder if the most popular pizzas (pepperoni? sausage & pepperoni? or some other big seller) ever made it to...

I made a take-n-bake tonight for one of our large works pizzas and all I can say is that using the MPress baking trays it was a fail. Even wrapped in film wrap, it was barely able to keep itself from bending in half when supported in the middle. If you used two hands, one on each side, the tray...

Anyone have a source for round 16", 14" and 10" parchment paper? The only place I found after a lot of searching was Sugarcraft and (despite what they say), their order page isn’t showing up as secure in FireFox, so I won’t order from them. And they don’t provide any phone numbers to call and...

I’ll start poking around with my multi meter, but I’m not sure how to check for a short in a heating element. In fact I didn’t even think sheeters had a heating element…I thought those were used in dough presses.

amelmor: That is extortion, plain and simple. No wonder they are trying to assemble a class action lawsuit against them. But the only winners in class action lawsuits are the lawyers anyway…

Nice for a theoretical discussion, but here is my real vehicle I have to use for deliveries up in the remote mountains of Eastern Washington…

I have a DoughPro DRP3000 and lately I’ve noticed I am getting shocked by it. The really strange thing is that I can be standing there, touching or holding my hand near the bottom feed and not get shocked…I only get shocked when the dough comes out and makes contact with my hand. It’s like it...

Re: !! qcfmike: +1,000,000 You hit the nail on the head with that one 🙂

knightwing1995: About 1/3 of our large specialty pizzas are over $20, especially when you include tax…

Yep, I would have left the pizza and fled, then… Called the Sheriff for theft Never deliver to him anymore (obviously) but also, Never allow him into the store either. You would never be able to tell ahead of time if he is in his uncontrollable drunken state or not, so why risk it at all? On...

Works out very well for us. No expensive Washington Liquor License or Alcohol Server training…anything I can do to pay less money to the state is always a positive thing. The previous owners sales on beer and wine were minimal, and if people really want to drink, there is a micro brewery right...

I’m not sure where deep dish came into the discussion, as we only do a thin crust (well maybe more a hand-tossed thickness). But once I add all the toppings for one of our works pizzas, yeah it will come into the 3+ lb range (dough, sauce, cheese, onions, mushrooms, ham, pepperoni, sausage...

I talked further with my food supplier and he said EkoTherm was just their in-house name for the product. Turns out it is pressware ovenable paper trays, which is what Papa Murphys uses. Here is a link: http://www.pactiv.com/pressware/PDF/PresswareCatPgs.pdf Looks like the same flimsy stuff...

Thanks for doing some leg work on this Tom, however I really need something pizza sized (16"+). I was talking with one of my food suppliers and they mentioned something called EcoTherm (not sure on spelling, but I have another call in to him). I tried doing a google search, but nothing related...

brad randall: I received some samples today from MPress and I’m not too “I’MPressed”. I am pretty skeptical that these would hold the weight of one of our works pizzas without folding and creating a disaster. They are really not much more than a large paper plate with some sort of non-stick...

+1 on the side containers of the cold items. Although we do ask our customers and some of them actually do want us to top it before they head out the door. I think they just don’t want to deal with the extra containers. On the other hand, I’ve spied some of them walking down the street with the...