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you can call it CATCHY NAME PIZZA i am not joking

did anyone see pizza the movie ? do you know where can i buy it from ty

when serving a supreme pizza ,we put pepperoni on the top and cover it with cheese . more flavor from melting pepperoni

you call them loosers?

and the winner is =3100 stores shy

MM: MM do you care to share your odd dough managment ?

what do you guys use in your dough? i can not get myself to use more ingredients other than water,flour,salt,yeast. i feel if i add anything more i will ruin my crust flavor so no suger,milk,oil,butter,eggs . what about youwhat do you use in your doughs and why?

Tony Discussion: Doughy Layer vs. Gummy Layer Many people confuse doughy layer under the sauce with gummy layer under the sauce (discussed in next section). However, they’re distinctly different in appearÂance, cause, and remedy. Doughy layer is uncooked (i.e., ungelatinzed) dough. As a...

tony is this a problem that you have just noticed ? did you change your tomato sauce? if you are doing what you been doing before . then it could be your flour. do you retard your dough your dough for a long time 4 to 5 days? and one more question , your dough under the sauce(the gummy part)...

Re: How do you cut your brad for subs? brad give me the recipe to your wonderfull crust and i ll spare you from being cut…

free pizza tomorrow

Pizza is art, our pizzas are master pieces

next time use fresh garlic forget the dried stuff

what kind of sales do you have?

it is possible that your temperture at the finish of dough mixing is too high you need to finish your dough mixing at 80_85 degree , also when you stack your dough in the cooler you need to cross stack em for 2 hours to get the dough to cool down to cooler temp pls read the recipes bank here at...

Re: Got bored and wanted to share some pics of my restauaran i like the walls and ceiling perfect color , some seats do not match i do not like that , and the fake plants i hate these when i see them in a restaurant everything else look good sorry just my openion , and you ASKED for it :lol:

sorry. but may ask you why are you adding a giant pizza?

will i do not understand this emergency dough business if you are going to serve an emergency dough to your customer it will not be the same quality dough , if i were you i ll say sorry we out .

hello sir what i am trying to understand is are you guessing that someone here is using the same method of dough processing as you have described? and if that was the case, you want the baker % for this type of dough? also what do you mean when you say when the dough done mixing ? do you...

world spice has the long pepper and grain of paradise :lol: