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When you guys say you run them through the oven 2-3 times…how long is that? I’ll be using a deck oven.

A low price would be great, but I’m more concerned with how they taste. Since I’m not putting in a fryer, I need to go the bakeable route…any opinions?

I’m interested in that answer too Rico!

The original one is in Fredericksburg, it’s called Pizza Palace…best pizza ever! There are 10 others scattered throughout the state, but almost all of them have changed their name to something different.

Which one do you prefer? I know I’d love to save a couple thousand and buy cheap “silver” pans…but I really dont want to worry about spending days and days seasoning them and still having pizzas stick 🙂 Edited to add a question about thin crust pans. I’m used to using the “cutter” or “car” pans...

Single phase planetary mixers. 30-40 qt capacity.

So I’m looking at mixers today. Is a 1.5 HP Hobart that much better than a 2HP off brand? I don’t understand the huge price difference!

All very good points…I’ll stick with a pizza prep table. Thanks!

That’s a good point! I emailed the inspector and asked him. Thanks yall!

Construction is well under way so it’s time to start buying equipment! I’ve been looking at refrigerated prep tables all weekend and I have an odd question. I’ve noticed the pizza ones usually have a 19" wide cutting board, I’m 5’5" and wondering if I will even be able to reach to the bottom of...

I need to figure out what I want to do for my counter facing and countertop! One day I want brick facing with a wood top…next day I want vertical wood planks with a fake granite top…next day it’s horizontal wood planks with a solid grey top. Help! I need to see some pics!

I’ve heard the warnings of botulism from wrapping them in foil. If they arent wrapped in anything and kept warm until finished off, would there be any potential hazards? I was assuming they would be “safe” for a couple hours if kept warm.

I’m trying to think of a way to have them “almost” ready. 5-10 minutes in the microwave (depending on size) and then 5 minutes in the oven to finish one when I get an order? Have about 6-8 already microwaved and in a warmer ready to pop in the oven? If you put some olive oil & salt on it before...

The smashed tater is a great idea! Looks like there would be a lot better “topping coverage” by smashing it first too. Thanks!

What does the float/sink mean? I’ve heard of doing that for eggs, but not potatoes!

Thanks for all the input! I have no idea how many would sell or how to go about doing it. LOL I’m just in the thinking stage right now. I was trying to think of a few items I could offer (besides sandwiches & salads) that wouldn’t require a bunch of extra inventory to keep on hand. I was...

I would love to have a baked tater on my menu. In my area they are very popular, people drive 30 mins to get one! My first problem…I hate them. So I’m hoping y’all can give give me some tips/ideas on how to cook them. Microwave? In the oven? Both? How long does it take to cook? Are they good...

I just read through this entire thread, very interesting! I’m curious if whosurpopi is still there?

I have ruled out the floating laminate. But I still have no clue. LOL I really think I’ll just put it on the back burner for now and see what my financials look like when I get closer to doing the floors. Thanks ya’ll!

Preston…I totally get where you’re coming from! I’m in the planning stages of opening mine! I have always said I would rather try something and possibly fail, then never try it and always have to wonder…what if? For instance…my husband took over a tire shop 10 years ago. He ran it for 2 years...