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On low speed your happy with the results? We are thinking 10min on low but want to ensure it mixes properly.

We have a Hobart 60qt mixer purchased reconditioned. When we run at full speed on a full batch of dough (44LB/20KG Bag) it bogs down after 3 minutes. Question: are there known issues with mixing a batch of dough at low speeds only? 2nd, does anyone else have trouble with a 60qt mixer running a...

Interesting idea. We are also on a very high traffic intersection. Will give this one some thought

We dont currently use one and plan to buy a dough Pro DP1100. I wanted to understand what your problems are and try and avoid them. Sales documents etc… always sound much better then reality of course. We plan to follow your exact methods also.

peterg000, from fridge to dough press, have you tried dough relaxers to avoid the extra slapping? It should press the correct size so you can lay on screen and dress. Why are you tossing further? What dough press do you use?

Perhaps the customers are pressing dough too far in advance of prep? According to articles by Tom Lehman there is no ‘skin’ unless using a heated upper and lower to specifically par bake. I could be wrong here and am planning to use a dough press myself for real time preparation.

We have a decent technical background, but I want to ensure I order the correct hardware. The networking issues may stump us. Where is the best source for understanding the hardware and networking requirements, directly from point of success website or will the delivered software provide a...

Who did you buy the Point of Success license through? There is a distributor in canada that is saying we must also buy the hardware from them. How easy is the software to install and setup if we source the hardware ourselves?

Jeff Livingston, please give me a call to discuss this further. Thanks, 506-721-1704 Randy Avery

Anyone here using a PESI oven or know of their quality? Their spec sheets compared to Lincoln, MM and XLT show more pizza/hr and lower prices. Is this too good to be true? Or can they cook pizza faster and more efficient then competitors?

what dough press do you use? The raised edge looks good even without any special attachments?

has anyone tried the special attachments to acheive a special raised crust? I believe the 1100 and 3300 model has that option.

Tom, thanks for your help. I have one final question for you in regards to pizza ovens Is there a significant difference in a pizza quality if older pizza coneyor ovens are used versus faster newer models. I understand the newer ovens are faster and more economical, but is that the only reason...

Papajgirl, have a question for you. Do you ‘hand toss’ at your store? One of the things I have noticed from PJ’s is how well defined the crust line appears, almost like it’s par baked or created with a dough press. By comparison I have watched dominos form their crust, but once baked it rises...

My experience over 10 plus years is typically to ask a hotel what pizza places deliver and most times they refer me to a franchise. Indy’s should try to build a relationship with the hotel and offer a kickback if the hotel guests order from them, perhaps even try and put ads in the rooms. If an...

Tom thanks very much for your advice. I will take a look at XLT since they have competitive pricing. Is it safe to say the XLT model options are based on desired throughput and not the fact the oven would cook differently? Also, pizza tools has a product called ‘Quick-Disk’ but I don’t see a...

We are looking to simulate a Papa Johns style for a couple reasons; We want to appear to be a franchise. Customers who want a quality product reasonably priced and don’t have a lot of time to spare tend to buy from a franchised store since they know what to expect. There are typically no...

Thanks papjgirl. If you think of anything else that would be useful I would appreciate it. PJ dough is not made in store is it? Is it sent to you fresh and then you refridgerate it ? Any idea of temp and length of time?

of course we don’t think just replicating a similar product will lead to success. As important is internal process and marketing. But since we have a clean page to develop recipes I want to have a good start since the options of pizza making are endless. In my home city many people are making...

That’s interesting about the parchment. Have you ever tried to bake a pizza without it? I wonder if it’s done to prevent drips and messes into the equipment or if it has an impact on the quality. Perhaps the ‘toast effect’ is from that?