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I like Toast. It seems to be the most user friendly. Which I need since we have a lot of young folks working with us. And you can integrate door dash orders directly to the POS instead of having to use the silly tablet.

Yeah, there’s PDQ, Hungerrush, Speedline, etc… those are more geared specifically to pizzerias. Toast is extremely intuitive and user friendly but may lack those specific pizzeria features that you’re referring to. On Toast you’d had to create a specific button for every possible 1/2 and 1/2...

You could technically do that. But you’d just have to create a separate item for every possible 1/2 and 1/2 combination.

I’ll have to try that. What does the increased hydration do?

Did you increase or decrease your hydration ?

We’re making the same switch. Really hard to do, but these helped me out a lot with the crust… Hearth Bake Disks

Interesting. I wonder why my smaller dough portions ferment so much faster. For example, we’ve also done individual breadsticks at 2oz. Those we had to use within 24 hours or they’d go flat. For some reason with my dough, the rate of fermentation is greatly affected by the dough ball size.

Hello, I had a question about dough balls. When you make dough from scratch and ball them up, do you ball up different size dough balls for different size pizzas? For example we use 18oz Dough Balls for our Large. Dough is usually prime for use on the 3rd day, by 4th day we start loosing it. So...

Hey there, sounds like I’m making the exact switch you made. Going from Blodgetts to Edge. What type/brand chicken wings do you recommend using in those ovens? I could never get wings to turn out well in the Blodgett’s so I’m looking foreword to trying it in the Edge!

Is this your own brand of pizza that you’re prepping, packing, freezing, and selling? If so, how does it taste compared to your freshly made product ?

Thank you for your insight! Also helps to know I’m not the only one weighing everything, I think it helps so much towards a consistent product

Thanks for the tips!

Thanks for the insight. What’s the best way to top the pizza most efficiently? Do you recommend using cups or a scale?

Hello all, I know there’s a lot of wisdom to be had in these forums so I’m looking for your advice! Our pizza journey started with a very successful carryout pizza business. At times even on a random Tuesday we’d end up on a 2 hour wait due to such a high demand for our product that people were...

Do you mind if I ask what Deck Oven you were using prior to switching to Edge? Considering doing the same! Thanks

Need to order new stones for our Blodgett 1060. I noticed you can get the usual 1.5" stones, or they now have 2" stones you can buy. Anyone had experience using the 2" stones? Assuming the retain heat better? Or should I just stick with the 1.5"? Thanks for the input!

What company are you using for your custom boxes? Would love to know cost and all that

Yep. 2.22 from Troyer’s Indiana foodservice. And 3.79 from Sysco last week.

Hello! We use a plain white pizza box that we then stamp. Been looking for a custom pizza box with our logo printed on it. Any suggestions on what company does these well? And how much should we expect to pay per box? Thanks for the help!!! David

Agreeing with Tom here, Cross Stacking is mainly needed when you’re doing extended fermentation in dough boxes. If the dough is room temp going into the box and sealed, it’ll be ruined by the 3rd or 4th day. But if you can get that temp down to 50F before you seal it up with a lid, you’ll get...