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Tom Lehmann: I tried this by picking up a small bottle of pre-minced garlic but no go on flavor. I will try fresh next, dont know maybe my taste buds are fried HAHA.

I will try this, can I pick up a garlic infused olive oil anywhere? I thought that by heating the oil and garlic on the stove it would infuse the flavor into the oil, apparently not?

Well I heat my olive oil on low heat and put the minced garlic in the oil in hopes of bringing out the garlic flavor, and after proofing my knots and brushing with oil/garlic mix and baking, it just seems that I can not taste the garlic even if I use more garlic than recipe calls for…Just want...

I have tried a few recipes about garlic knots, and can not seem to get much garlic flavor out of my garlic. What am I doing wrong? I have a similar version of garlic knots thats uses a garlic and herb spread that I add granualted garlic to just for that better kick, they are more of a bread...

Thanks Tom…Greatly appreciated…

No reason, except that it is the only type that one of my supplier supplies, and I picked it up not thinking and knowing until I returned to the store, so before opening and using was curious if it would change my dough. Now knowing this is all that they carry, I will get salt from my second...

Its not that I want to use non iodized salt but that is all that one of my suppliers supplies, and I picked it up not knowing till I got back to the store…So before I actually use it instead of returning it, I am curious if it will change the dough…

Has anyone used Non Iodized Salt in pizza dough, If not will it change the structure of it???

Has anyone out there ever used a non iodized salt in their pizza dough…If not would anyone know if it will change the structure of it???

I researched the web on MI about EBT. And it really does not have any rules and regulations on the use of the card. So I guess I will just have to call someone from the state regarding the rules and regulations…

OK…But what about the “RULES”…And what about Subway saying cash portion only…Can anyone answer that???Subways food is all prepared there. So what are the customers using EBT actually purchasing??

My flour has gone up at least $2 - $4 for 50lbs in the last month or so…Whats up with that??? I have not seen and decrease in a few months

What are the rules for accepting EBT in Michigan…I see all the time Subway signs saying "Now accepting EBT, cash portion only) …Whats that all about??? I know all I have to do is call the state and get any EBT number, but what can I actually sell out of my pizza shop…And who actually regulates...

Anyone out there have a great recipe for meatballs to use on subs??? Tired of using supplier products looking to beef up meatball subs by having bigger meatballs besides standard 1oz balls.

I think this is a great idea. Love it…🙂

Sorry have not been on. Anyway the $10 pizzas are not doing me in. PH is no where around me, closest one is in another town. Anyway back to what I was saying, yes we are increasing are sizes, but on the back end we are going old school and cutting costs by going back to bags & circles. Boxes are...

Can you or anyone out there clarify what “pizza items” at a pizzaria are. Basically what Im asking is, my landlord opened an Italian restaurant in the same plaza as I am. In my lease it states that no one else can come in with 50% more pizza items on their menu. Well just so happens he put every...

I heated my seasoning packed and to much of my suprise it worked. NO JELLING ON SAUCE. after sitting 24hrs, even 3 days later. THANKS to all great advice 🙂 Debbie

I have spoke to my supplier on getting a white cheddar cheese sauce. That was a no go. Anyone know where to get or have a great recipe for one???

All my seasoning are dry packed nothing fresh…I know thats a mistake but we love are seasoning, puts a good kick to the sauce, not to sweat and not to spicey. So should I let the mixture cool before adding to sauce, and will it change the integrity of my sauce ?