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The link has an extra period after the COM. Remove that, and you can review his site. It’s nice - I’ve gotta run, but will check it out later…

OK, what do you use as the sauce if you make one? a) A thickened buffalo sauce b) A ranch or blue cheesy sauce c) No sauce d) Regular red pizza sauce Just wondering, before I begin test-cookin’

Mine’s not the classic baking wax paper, it is “grease resistant” wrap - a waxy paper made for wrapping sandwiches and such…

George Mills: Not a big issue, but that’s not obvious, and I don’t think it’s necessarily correct. “Needing 220 v service” says nothing about the electrical DRAW of the oven.

At 10-15 a day, you shouldn’t be buying the 1 lb. bags at supermarket prices. Get 5 lb. bags. I don’t do many, but I’m getting a salad mix for about ONE DOLLAR a pound, pizzaguy! Used to buy fresh washed heads and I have a lettuce king chopper gizmo - but the price kept going up and quality...

Amex was just recently modifying something about how their batches have to be processed, I think. I recall getting a required software update from my POS vendor, and separately (later) a letter regarding my need to upgrade from Amex. Then another one changing the deadline. I think…it’s all kinda...

I wouldn’t recommend poking fun at a disease that cripples lots of young women. I mean there are a lot of funny things about various handicaps, stereotypes, or secksual innuendos - but even if usually funny, you just can’t officially associate them with your business…

It IS a pizza oven, yes? Anyway, I couldn’t find anything about a side vent either - but I did see something in all the blodgett manuals that said overdone bottoms can be a symptom of either too high a temp setting, OR a blocked flue. How is it set up for venting? A restriction to the hot air...

I use a BP, not a blodgett, but… Check for side vents - they should be OPEN to allow heat up into the air more than only providing heat from below If that’s not it, perhaps have someone check the thermostat. A broken thermostat could have the oven nearly continuously heating, way past the temp...

I’d look into the POS settings. My system has the ability to incorporate all the rules you mentioned. And some that were weirder - though I did get some help setting those up from the vendor. It just won’t let you do something if you don’t have the qualifying products. Plus, it has an...

At least no one ate the dri pi.

I am not certain if it will carry over to where you are, but in several places around the US, I have found that Hobart had an extraordinary factory service program. You can call their main office, and get a technician dispatched from a local or relatively local office - one that knows what he’s...

And I LOVE the electric car. I really wanted to get something like that…but it doesn’t (yet) make sense in my town. Someday, perhaps if they bring in the college they’ve talked about, or a few more apartment complexes within a mile, and I’d do it. Once upon a time, in a college town, we...

Lovely fresh whole mushrooms - clean, and no waste to speak of, $20.50/10 lbs.

If Ingrid doesn’t have one for a 20, these should do. I use them, and they’re good. http://www.deliverybags.com/pizza.jumbo.html

That is funny. Coming from a sales background, I hate when I see people resorting to dishonest practices in order to get business. It never works long term. Here’s something I bumped into that just made me laugh - Opening my place, I reviewed the “lease” for zero dollars a month on a coke fridge...

Yum. That does sound good - and sorry if my reply came off wise-a$$… I don’t stock prosciutto or cappicola, but I might get a little and make one myself. You know what is unusually good? A couple crew members have been whipping up a salami pizza lately featuring PESTO sauce. They mix in some...

I use wax paper too. Mostly it’s a matter of presentation - the slices come out of the box better - it just looks better than greasy, cheesy cardboard…

Umm…make a pizza. Throw some salami on it. :roll: I actually have a surprising number of salami customers, but they all just order it as a topping along with whatever else they want - olives, mushrooms, etc. I don’t have any “specialty” combos including salami if that’s what you meant!

Anybody got a good source for a giant slice-of-pizza costume? I’m looking (and looking and looking) for something really unique. Could use it ALL YEAR, too. I’d have one by now, but the only places I can find that seem to do anything like what I have in mind are making disney-quality costumes...