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Thanks for the response! In my original revised recipe, IDY was 3oz and finished dough temp was in that specified range. But dough was still blowing in ~2 days. I should clarify, minimum uncovered cooling time is 1 hour, but more often than not, it is between 2 and 4. Ill make sure to increase...

Tom, First off I apologize for the extremely delayed response. Lots going on. I did end up devising a way to “cross stack.” I re-purposed a bun rack in our walk in. We slide each dough tray in its own position, uncovered for a minimum of 1 hour. This solved the overnight blow up of the dough. I...

Hey Tom! I manage a pizza restaurant in central WA and recently decided to revamp our dough recipe, using the ratios found here: . 50lb of flour is set to 100% making the required yeast 3 oz. Here is my question: I made a batch of that dough, it was balled and rotated to the walk in, in about...

The first week I started managing, our mixer went down. So one other crew member and myself made 90lbs of dough by hand. Was not a fun day. My main problems are space, and price. The owner doesnt want to spend more than $1000. If we had more space and the budget to justify getting a HCM/VCM...

I am wanting to make the switch to shredding my own cheese. I currently pay 2.41 and 2.45 for the blends I use, and block costs about $.15 less per pound, just for mozz. I think I am being screwed by sysco on my cheese prices. Anyways, I am looking for a cheese shredding/dicing machine. I tell...

I will have to pull it apart to see what I have. With this particular oven, I don’t have to remove the belt assembly to remove the bottom finger assembly. I just need to it up a few inches, and they slide out. And in the oven, the top and bottom fingers can be interchanged. I think that was my...

Oh I must just be referring to the outer cover. Like I said, I’m still learning a lot about how these ovens operate. But no, i was just referring to the outer cover, and to correct an earlier mistake, they are not “4 holes” across. It is more like sets of 6 holes at a diagonal angle. I do know...

Yeah I figured it was something like that. Our other oven is an old dual belt vulcan. It needs a new speed control board, but they dont make them anymore. To get that one belt operational, our local shop quoted us $2500 for an adapter and new board, and then labor on top of that. So I need to...

I have found that saucing and cheesing the skins never really put out a good product. Now we just pre-stretch a couple racks of skins and they just wait in our walk-in until just before use. We pull them and let them come closer to room temp before dressing and baking. I don’t know what style of...

All I can say is WOW! Thanks for all the input guys! Why I didn’t catch this earlier, I don’t know. Pizzas are coming out with much higher quality crusts. Temps and times are 7:00, 465 Left and 440 Right.

Lincoln Impinger 1600. Gas. Cook times are 7:15, and temps are 445 and 435. I will try the setup like Rick G’s and see what happens. I knew this setup was not right. Rick G, what oven do you use, and what are your cook times and temps?

One last question for the day. We have issues with soft crusts. Our finger placement is as follows: Top: 4 hole, 4 hole, 4 hole, 4 hole Bottom: blocked, 4 hole, 4 hole, blocked I just started reading about finger placement today, so excuse the ignorance. But this doesnt make sense to me...

I see. Yeah it looks like I may have to go to a bag rather than a box. No worries really. I was just curious if what I was looking for was available.

We use a scale to weigh our bottom cheese, but using a scale for each pizza is not exactly practical for how we operate. 2 people working on 4 pizzas at a time on the line for example. The “count” numbers are an average. I counted how many we put on a given pizza to make it look good, then I...

I do think using a box over a bag adds value. But at the same time, im not against using a bag. I just cant find any boxes that are taller than 1 3/4". I found a 2" tall box, but it was 24x24". In our pricing we allocated ~.50 for box and foil dish. The foil dish is only ~$0.22, so that leaves...

I know what its like to suffer through slow days. I would have recommended closing down as well. Not only could it be a risk for the riders and your drivers, I think anyone who wanted to order from your restaurant would understand that it wouldn’t be feasible to actually stay open, being locked...

Is it possible to get a box in a 2.5" to 3" height? We will have 2 pastas. A 7" and a 9", and with lids, the containers are just under 2.5" tall. Dominoes has a box specific to their pastas, custom made obviously, but are there any options for smaller operators? What do you use for to-go pastas...

So I am running into a bit of a wall as far as designing a new portion guide and cook menu. We are getting very close to our relaunch and i need to get these done. My main problem is that we have 42+ specialty pizzas, and i need to list the builds for each of them. Ill attach a sample of the...

I love it. That is something we may move to in the future with higher sales (i.e. more money to play around with stuff), but for now we are sticking with the prepared stuff. The owner wants everything to be simple for the employees. One day, though, we may be doing some top shelf techniques for...

The “Trio” brand alfredo was the same. I have a high gag reflex and dont usually EVER spit food out, but that stuff makes me gag and I could not get it down. I was so happy when we made the move to this pre made stuff. I ordered the alfredo made by arrezzio, but havent had a chance to try it...