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I want to experiment with a thin 1/16" par-baked pizza crust, with a thickness factor of about 0.05978. I have started the experiment, by going about making a par-baked crust in a different way. By investigating, there appears to be different companies like Rich’s, Bonici (Tyson), US Food, and...

Daddio: Daddio, You are right, they use a Roto-Flex oven. 😃 If you look back though the link at my last post you can see the progression of the kinds of ovens they used from the beginning. Keep scrolling down on that link and you can go from page to page to see their progression. They did bake...

Piper: Piper, This isn’t like the typical new york style crust and pizza in some ways. The taste of the pie is different I think, because of the toppings. Since there might be an all white mild cheddar or mixed with mozzarella, that gives this pie a different flavor profile. I know this place...

Piper: Wizzle Wassell, I did a search before I posted and saw that thread and posts. It made me laugh. I have experienced Mack’s pies many times and there are some unique things that make their pies stand apart from other NY style pies. I have tried many street pizzas in NYC and IMO, Mack’s is...

I was wondering if any of the members on this forum have ever tried a boardwalk style of pizza like Mack’s pizza in Wildwood, NJ? There also is a Mack and Manco pizza in Ocean City, NJ. They both were started by the same family. Both Mack’s and Mack and Manco have different locations at the NJ...

Tom, Your ideas are great about the sign and your methods to pre-open the skins and have them available to dress. Thanks you for telling me where the places are to buy the oven pans/trays. Also for telling me to add oil to the pan so it won’t stick for the customers. I appreciate your added...

Tom, Thank you for explaining about using brushing on flavor of a infused oil. That is something I never tried, so I didn’t know what the results would be. Since the market I made pizzas at is only open one day a week and the hours I am there making pizza is over 12 hours, I could see the...

Pizza of the Month: Pizza of the Month, Thanks for the tips! Interesting that it goes in the freezer. Thanks, Norma

Pizza of the Month: Pizza of the Month, Do you mind giving any tips on how you par bake your own dough? It sounds interesting that someone is doing the par bake for a Take and Bake. It sounds like baking your own panini like I do out of my regular Lehmann dough and just baking it until it...

Tom Lehmann: Tom, I read the recipes in the recipe bank. Your recipes sound very tasty. I read that the recipes have sugar added. Is that necessary if the dough I would be using is only one day cold fermented and I would have on the instructions to use within 24 hours. When using the new...

Patriot'sPizza: Thanks for the telling me what size pizzas you sold. Norma

Patriot'sPizza: Patriot’sPizza, Yes…maybe 10,000 $10.00 pizzas! I am 63 years old so I wonder how long it would take me to make up the money. :roll: Seriously though, what size pizzas do you sell for take and bake? Thanks, Norma

Patriot’sPizza, Thanks again for the information about Sam’s pizza dough. I didn’t know it was frozen, but that makes sense since so many franchise pizza businesses use dough from a commissary. I never bought a take and bake pizza at Sam’s, but have been looking at them. I did try a slice...

Patriot’sPizza, Since you were a wholesaler of par-baked products and did things something like Sam’s/Wal-mart, do you mind telling me how they also did this type of Take and Bake? It always intrigued me how they could do this. I know Sam’s club sells their dough and then also they do sell...

brad randall, Thank you for your pdf instructions for take and bake and also the link to how you think Mama Mimi’s in Ohio does it. I have looked at many pizzas for sale in the grocery store and at Sam’s club, but couldn’t ever decide how they made them. I can see how the pizza should be...

I wonder if anyone has experience with par-baked crusts or if anyone makes take and bake pizzas? Does anyone know if you pre-bake the whole pizza or just par-bake the crust and then put on topping? I am at a farmers market and do sell Lehmann NY Style Pizza and make my dough. I am thinking about...

italy2003gt, Thanks for telling me All Trumps is the best. I did use All Trumps and really liked how it preformed. I am just trying to get away from bromated flours. There are a lot of other countries that have banned bromates in flour. Thanks, Norma

PEPPERONI’S PIZZA, Thanks for telling me what kind of flour you are using. I have tried Pillsbury Balancer, All Trumps, Kyrol, and now use KASL. Thanks for wishing me good luck! Norma

I was wondering if anyone uses these flours in making a NY Style Pizza. I contacted Roma Foods about maybe purchasing from them and these are some of the flours I am not familiar with. I was also wondering if anyone knows if any of these flours are not bleached and not bromated. I also noticed...

Tom, I just wanted to let you know that the classic poolish originally for ciabatta bread did work out well. Using this for a preferment for your Lehmann dough is great in my opinion. The classic poolish took the taste of the crust to a whole new level. The dough was very easy to open and the...