Search results

I can sympathize, as our place is in a very small, economically depressed, rural town. There just isn’t a lot of money here and we make our money for the year during June - September (tourist & hunting season). The rest of the time were pretty much just making enough to pay the bills. That...

brad randall: For a 16" pizza, (at my prices), a cake circle, parchment circle and paper bag would run about .65 cents per pizza. For a baking tray and film wrap it would run about .58 cents per pizza. I think the baking tray route is nicer (more convenient for customers) as well as cheaper...

So do you just prepare them on the tray and wrap it in film wrap? Are the trays strong enough to go out like that? Or do you also have to put them in a box? I’m just trying to calculate all costs associated with making Take-N-Bakes. Thanks.

I am trying to figure out the most cost effective way to quickly & efficiently (being the key words here) package our Take-N-Bake pizzas. Right now we put them on parchment paper (a large rectangle cut down to the size of the pizza), lay it on a cake circle and then wrap it with film wrap. this...

George Mills: Oh and I’ll check out your website George for what you have to offer. Thanks 🙂

Thanks…I’ll use Baker’s Pride in my Craigslist searches, lol 🙂

I have an archaic (and I do mean old, like 20 years) Lang Electric brick oven I am eventually going to need to replace. It’s on it’s last legs and I need to start doing research into some quality brands. I am limited to electric, and I much prefer brick oven pizzas, so I am asking for opinions...

Wow, those are some good prices. I paid 2.19 today for block Della Vita from Spokane, WA. Last week it was 2.50! I think average over the last 9 months has been around 2.35. We tried some some California Gold from Cisco previously, and it has always been 10-15 cents cheaper per pound, but we...

Hah…you should try living in a small town where 8 out of 10 people coming in an applying are only doing it to satisfy the unemployment requirements. Far too many people in our county have taken government entitlement programs to a whole new level and it has become a culture here.

I appreciate all the comments, and suggestions. From this and other research I have done, I have come up with (what I think) are a couple of wins. First off, we’re going to start warming the dough to room temp before working with it. After some tests, I really did forget how much of a...

I looked closer and the batch yields a net weight of 42.38lb…so I was high when I said 50lb. Here is the recipe… 25.0 lb Mondako Flour (http://www.pfmills.com/mondako-flour-products-2.php) 2.0 lb Semolina Flour (http://www.pfmills.com/-1-semolina-products-15.php) 14.0 lb Water 3.0 oz Instant...

aj453: We use 25 lbs of flour (from a 50lb bag lol). I’ll post the recipe tomorrow when I have a minutes…time for some ZZZZZZZs

aj453: This seems contrary to logic. If the sheeter de-gasses the dough, why do you get more bubbles when using one? I’ll post up the recipe and procedure tomorrow… man I need some sleep!

Thanks for all the great advice. Perhaps my dough and how I handle it is the problem, but I am reluctant to change that because of how long it took to “perfect” it and also introducing people to yet a new dough recipe. As reluctant as I am, I after reading your responses, as well as other...

And actually let me preface this all (yeah in the 3rd response, lol) that I really, truly am new at all of this. I have never owned or run a pizza place before, much less a restaurant or even my own business. So a lot of what I have done over the last 9 months I have gleaned by talking to...

When we originally opened, we were taking the doughballs out of the fridge and letting them sit in a rack at room temp for a few hours, taking more out as needed. Then at the end of the night, what was left over was put back in the fridge. What I found out was that if the doughballs were not...

Hi, I am relatively new to the pizza business (about 9 months now) and we have established a pretty reputable store in a small town. We get a lot of compliments on our pizzas from both the locals as well as out-of-town visitors. However I am facing an increasingly difficult problem. Currently...