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I am currently making pizza by slice or whole pies, but most of my farmer’s market business is by the slice. I started making garlic knots, pizza pinwheels and dessert pizza. Does anyone have any other ideas or know how to make bread sticks with dipping sauce? Thanks, Norma

Don’t know if you want to try this or not, but I use Saporito super heavy pizza sauce, 7/11 ground tomatoes, crushed red peppers, kosher salt, parmesan cheese, fresh oregano, fresh basil, red onion, fresh parsley. Saltue the fresh ingredients in olive oil after putting though food processor...

Kris, Thanks, and who knows what will happen. The farmer’s market is going to post my pizza stand on their webpage next week. I am going to try more dessert pizzas and pizza pinwheels. I do make garlic knots now. Best of luck in your business, too. Norma

Kris, That was a great idea with the extra rack. I did manage to keep ahead this week because I had extra dough already prepared. Thanks, Norma

Kris, I will try your recipe next week. It sound great, too. Thanks, Norma

Tom, Since I am at a farmer’s market, I have easy access to all these items. What are your personal fruit favorites for putting on the dough. Since strawberries are in seasonal here now, I want to include the strawberries. What happens with the fruit? Doesn’t it get soggy? I am going to try this...

Patriot’s Picza, Thanks for the great idea. I will give that a try, also. Being a new person to the Pizza Business, I really appreciate everyone’s help! I look at all the posts and see how many people contribute to peoples questions. I am learning new information all the time. I had looked at...

Tom, That is a good idea. I will try some of my dough in the bags this week. How can I stack the pans? I have white containers with lids, that fit tight and can hold 6 dough balls in them. After I mix the dough I form the balls, weigh them, put them in the containers without the lid, then into...

Kris, Thanks, and I will let you know how it goes. Norma

I want to thank all of you that have taken the time to give me ideas. I have purchased the dough rack and will get more crusts prepared ahead of time this week. Hopefully this is the answer instead of a dough sheeter. All of your ideas have really helped me. Thanks, Norma

Tom, Thank you for helping me to figure this out. I bought the All Trumps today and will try a small test batch next Friday. I will let you know how it turns out. Norma

Patriot’s Pizza, Thank you for your advise. I will try a test batch next Friday and see what happens. I know this is a stretch for keeping the dough. I bought the All Trumps today. I have deli case and my pizza prep with refrigerator underneath. I don’t have the room for a walk-in. Sure wish I...

Tom, Since I really think your formulation for NY Style pizza is great and people really like the taste, I would like to try your formulation using a longer fermentation time to see how that improves the taste. I now make the dough on Monday and use it on Tuesdays. I can’t get into the market...

Tom, Thanks for giving more information about PZ-44. I can understand more about it now. I guess it would help to have this product on hand in case I need an emergency dough since I have to plan on making dough just for one day a week at market. Thanks to deaconvolker for asking this question...

Tom, Thank you for the information. I have a company near me that sells all kinds of products. They are called Clark Associates Companies. They have a webstaurant store and it’s address is www.webstaurantstore.com. I have gone to their store and purchased an American Metalcraft rack model number...

Kris and Tom, Thank you for the information. I will purchase another rack and make some ahead. That is going to be a great help to me! Norma

Kris, Thanks for the advice. Since I am new to pizza making, if I make the skins ahead, won’t they dry out? What could I do with that? That sounds like a great idea. I appreciate any advise. I want to continue to open the skins by hand, if that is at all possible and I can keep up. I am...

Tom, I didn’t use the dough pro today and opened all my skins by hand. I really don’t want to use it, but will see how busy I get. Thank you for the information about the dough relaxer. I will keep this information if I plan on using the dough pro. I wanted to let you know that I had many...

Perna, I only have one person helping me now and they don’t know how to open the skins. Help is hard to find that are responsible and willing to work only one day a week. That is why I am opening the skins. I did get faster today and gradually I think I will become more experienced. Thanks

Since I am new to making pizza, could you tell me what the bromate does to the dough? Thanks