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Paul7979, Thank you for your advise. I will buy both sauces and try them at home, before I decide to make the wings. I also want to keep it simple and only make mild and hot at first to see if the wings sell. I appreciate your input. Norma

Thank you everyone for giving me advise. I just found out Friday I am now allowed to make chicken wings. Now I will call my distributors and see what they have to offer. I have heard from many people that Frank’s Wing Sauce is very good with added butter. Does anyone use this sauce on their...

Napoli Pizza, Famous Pizza and bodegahmy, Thank you for your advise and also what you would charge. I will be thinking about if I want to try this or not. Since I am only at market one day a week, it is hard to decide how much dough I need to make the day before market day. I have usually been...

I was wondering if anyone sells their pizza dough. Since I am at a farmer’s market and have some of my dough in my deli case, customers are asking me if I just sell dough. I could make the extra dough the day before, but wonder if it would be profitable enough? Since I sell mostly by the slice...

Tom, Thank you so much for all the advise. The bags worked out great today. I made your NY Style dough yesterday and oiled the balls and put them into the bags like you told me. There was no sweating, they could expand, and the dough was great. Looks like I can forget the dough...

Tom, Thanks, again for the advise. I purchased the bags today and will try your method on Monday. Will let you know next week what my results were. What you said also makes sense in twisting the bag pony tail style so it can expand some. Norma

Tom, I have one more question. What happens with the expansion of the dough? Does the bag affect that? Thanks, Norma

Tom, That is nifty. Makes sense, if no air is in bag there is no insulating layer, then no sweating either. Also saves times on cooling down. Saves money, too! Thank you for your advise. I will let you know next week how it goes. Norma 😃

Tom, That sounds like a great idea! I will buy a case and try your method. Are the dough balls okay to just put in the cooler right after weighing and shaping? Isn’t there any time to let them cool down before closing the bag? Won’t they gather moisture in the bag? Sorry to ask all these...

Since I have limited space to store my dough I am thinking about buying dough proofing/retarding pans. I can’t fit regular proofing pan in my deli case or small pizza prep refrigerator. I am now using NSF white plastic pans with lids. They fit tight, but I think using the pans will save me...

I am only a farmer’s market pizza stand operator. I use Grande cheese. My customers love it. I am now paying 2.07 a pound. I get in in block and grate it. It seems superior to other mozzarella cheeses I have tried. I am only using 6 oz. on a 16" pizza and get no complaints from customers...

mrkona, Thank you for the advise on the panni sandwiches. I will try and see about the wings first, if I am allowed to sell them. If not then on to the panni sandwiches. 🙂 Norma

Kris, Thank you for your advise. I am going to try the cheese sticks this week. I will let you know how that goes. I asked the market manager today about having wings and he has to decide if I am allowed. There are other standholders at the market that have broaster’s and I can’t figure out for...

Rockstar Pizza, Thank you for the information. I would love to make the wings myself, like you do, but I don’t have a exhaust hood. I only have vent for my pizza oven. That is what the code here requires me to have. Since I am operating at a farmer’s market, just one day a week, it would become...

indie pizza, Thank you for the information. Do you just follow the instructions on the bag? I keep my deck oven about 475 degrees to 500 degrees. Is that too hot to make the wings? Norma

HannahBananasOnline, Thank you for letting me know what brand you use. I will check my distributors here and see if they carry that line. I am just looking for another item to add to my menu. I currently am at a farmer’s market stand, only selling NY Style pizza, garlic knots, stromboli, pizza...

Rockstar pizza, Thank you for answering my post. I will check with my local distributors and see if they carry the Tyson chicken wings. I live only about 45 minutes away from Tyson, so one of the distributors around here should carry them. Do you use the Tyson chicken wings at your business? If...

I am currently serving pizza by the slice and some take-out whole pizzas. I was wondering if anyone has ideas about how I could make chicken wings? I only have a two deck oven and and quarter size convection oven. Any ideas would be appreciated. Norma

Tom, Thanks for the information. I did try the fruit pizza on Tuesday and it worked well. I posted a picture on pizzamaking.com under newbies under my thread that Peter is helping me to make my pizza. Your suggestions of fruit sounds good. I am going to also do that this week and add another...

Tom, The All Trumps really worked out well. The skins were a lot easier to open and the taste of the pizza crust were great. I am now going to try a four day fermentation with you NY Style pizza formulation to see what happens. I made a test batch and will try it Tuesday. Thanks, Norma