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  1. O

    Pepperoni Thickness

    That really chaps my hide! It reminded me of a time a vender I bought Hamburgers from did same thing! Suppose to be 80 1/4pd patties in box. After all these years I decided to count and sure enough most of boxes were 79. So 1/4 pd less on each box , the vender was making thousands on ripping off...
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    Opening, Closing & Inventory Contols

    Really good advise from everyone. I would like to say Thanks! I’m really interested on the food inventory side of things. Do you guys weigh your cheese daily and count dough balls in the morning? Weekly seems the norm, I’m fresh to biz so Im opening and closing now but would like to train...
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    Opening, Closing & Inventory Contols

    Yes , I finally opened! Real exciting! I’m in the second week. Did soft opening per forum advise . Glad I did, ironing out lots of kinks. Thanks for offer checklist that would be big help!
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    Opening, Closing & Inventory Contols

    What type of proceedures in opening , closing and inventory management do you guys use?
  5. O

    Dough recipe for conveyors.

    I’ve had some success thanks to all of the input here. One of the things I did was to lower my suger by one percent. I also tried cross stacking which I didn’t do before. What I was aiming for was for a 2 day dough with minimal blistering. Testing the same dough the next day, I did seem some big...
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    Dough recipe for conveyors.

    Yes I will definitely try that! I really haven’t had any pro teach me so YouTube has been sort of my mentor! Lol . I thought by applying less pressure I wouldn’t let gas escape causing a flat dough. I guess if the yeast is activated properly , it’s going to do its thing.
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    Dough recipe for conveyors.

    I think I’ve seen Bruno video at least 100 times. Well I just made a batch with 8 min mix time, dough came out at 80-81 degree temp. Used 55% hydration and cut down on the sugar just to see if any difference in yeast activity. I’ll be baking those in a few days. Also, John’s point about more...
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    Dough recipe for conveyors.

    Thanks Tom, I’ll try these suggestions out. In relation to dough temp and mixing time, I’m starting at speed one for several min , then changing to speed 2 for 10 to 12 more min. How does this effect gluten and dough strength. I believe fermentation also strengthens the dough, so trying to...
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    Dough recipe for conveyors.

    procedure a) dough mixing time 17min, 89deg finished temp. Let rest 5 min, cut and balled into dough box. Used 12.5 lbs flour -55%hydration, salt .75%, . 05% Inst. yeast. No oil, no sugar. - used 2days later, on perforated cutter pan pstk(Lloyd’s). Sheeted once lev6 opened rest by hand (still...
  10. O

    Dough recipe for conveyors.

    I’m totally brand new to pizza business. Never worked in one in the past so my recipes I’m trying are from many different sources. ( Internet, friends, associates). I’ve been having issues of huge blistering and consistency with my dough. Originally, I was using a recipe with 66% hydration and...
  11. O

    Think tank gap in September

    Glad you explained what happend. Hopefully much of the info comes back. Lots of valuable info here.
  12. O

    Scientist discover best Cheese Blend!

    Just saw this article about Scientists at the University of Auckland testing different cheeses on pizza. They say a mix of Mozzarella and Cheddar gives ideal combination of texture and flavor! What do you guys think? If you blend your cheese, what type do you use...
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    Does size matter?

    Seems 14 and 16 are standard sizes for most places across the country. In the west coast new trend of individual craft your own is really taking off. Typical those are thin crust 8 to 10 inch selling at about $8. With drink there getting about $10 per person. I can’t imagine their using more...
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    what sould i add to a can of stanislaus saporito

    Have any of you guys heard of the 7-11 water rising to the top if you use powdered onion or garlic due to enzymes? One owner told me Stanislaus said to microwave the powder to eliminate enzyme , then water won’t separate and rise to top. I haven’t been in the game long enough to know if he’s...
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    Does size matter?

    That’s awesome tguag! What’s your food cost on that bad boy? Is your store full service with beer too? I’ve realized people pay for perceived value in a larger store. But small take out only place like ours would be tough for us to sell at that price. Darn Costco several miles away selling their...
  16. O

    Does size matter?

    Originally we though of using 14 and 18, but the darn cheese and premium toppings were crazy expensive for the price point we were thinking about on the 18. I would like to use 12 and 16 but so much competition around their selling 5 to 6 dollar 14 inch cheese pizzas around. Little Ceasers took...
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    What is your Prime Cost?

    Pizza Pirate that’s awesome. I admire your business model! Food cost at 37% sounds good considering prices of your pizza. You mentioned your ovens are over capacity, are they deck or conveyer? Playing with those prime numbers sounds tricky, if your doing such volume looks like you’ve found the...
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    what sould i add to a can of stanislaus saporito

    I also like Stanislaus saparito heavy w/basil , 7-11, and 1 can water. Add some more fresh basil, oregano, salt and pepper. I’ve tried Roma spice blend from my vendor but found the white pepper seemed to over power all the other ingredients. At least that’s what it tasted like . I shook the crap...
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    What is your Prime Cost?

    Pizza pirate, 314, joker germ, can I politely ask how big are your stores? Meaning patio seating, or are they take out places? By they way great posts. I’m opening my first take out only store in several months so these are good benchmark numbers! Thanks for sharing.
  20. O

    Does size matter?

    Keeping it simple and fast is what we are trying to do as well. I’ve noticed some use 8 and 10 inch for individuals. Are you guys doing slices? I only ask because many sit down stores that we go don’t offer slices. My store is take out only , only a few tables and bench seating in the outdoor...
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