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Edge is the quietest of the 3 and they are well built and easy to maintain.

What about Stromboli? Traditional Stromboli roll sliced would go nice on a buffet line

Does anyone have a recipe for a sweet pizza sauce that isn’t just sweet, but the herbs and garlic notes still shine through some? Seems every time I give it a shot all I get is super sweet.

And you should always listen to anonymous posters.

What kind of offers to you use and what are most responded to?

Depends on the flexibility of your supplier. You will still need to keep an eye on markets to make sure he is treating you right, I use one supplier and haven’t had any problems, I check prices against RD and another supplier in my area and I have never had a problem. Your diligence will keep...

Is it a dicing blade you are talking about?

Sounds like you are buying a job, I’m don’t think it would be for me.

Have they opened yet, how was it received?

The other thing you could look for is a blue steel pan, this is what I have used with great success

What brand is it?

What do you want the end result to be?

What brand of flour are you buying for $13? Is it high gluten? If so what is the protein %?

A damp mop will not crack the stone a saturated wet mop might.

How did it work out for you?

Do not use a “wet” mop, use a damp mop and it will be fine when the oven is on. We did this for 30 years until we switched over to the Edge conveyor oven almost 6 years ago.

Those are really small wings. My customers would fire me.

Use a damp mop during the day to clean the surface of the oven.

Would this be a sauce for wings?

I have been interested in trying your product for some time. I have a pizzeria in Perry, NY which is between Rochester and Buffalo, do you have distribution in this area?