When I worked delivery we got $7 an hour plus tips. Company charged $2 extra for delivery to help pay the delivery insurance. Our responsibilites were food prep, cleaning, and folding boxes. We were basically the grunt labor so the kitchen staff could just concentrate on making pizzas, we never...
He is using a dark pan, he is using one of my pans that I was lending him for the time being. I’m not sure how long he is taking the pizza out to dress it, but I know he has been taking it out after letting it bake the dough first so that it is not mushy, I had him cook the dough then take the...
I personally use a sheeter to get a decent thickness, and then hand toss the rest of the way to get them to fit the screens correctly… This is only addressing technique though. Sounds like a level of either the oil or water is not off so the dough is basically thinner than it should be.
Ok my friend hit me with a question that I couldnt 100% answer so I thought I would bring it to you. He is taking my dough recipe and trying it at home on his conventional oven. He’s using deep dish pan wish a light brushing of Extra Vi rgin olive oil on hte bottom, putting the dough in, letting...
To my knowledge with patents you can use one if you can get your hands on one. You can even use one if you make your own. You are just unable to sell them, that is more where they get you. Besides if you make your own from the concept but make certain changes you are allowed to sell them if you...
i think this really has to do with your local area. There are things that you can get away with in certain areas that health dept. and fire marshals might let you get away with somewhere else.
Though I will say I have seen this done with fish fries and other events. So it is possible to...
I do enjoy my sause but have been thinking about maybe seeing if I can improve the overall taste. What kind of spice do you guys use fpr sause? I have been playing with the idea to get a good pizza spice to add, currently I just basil and oregano tomato sause and add in other basic ingrediants...
LOVE the idea I am using it for my new Dessert Program!! Went to Kinkos and had them mount and laminate it. Was $40 for a 4’ x 4’ color printed mounted laminated.
Has only helped one customer so far, but helps people if they are on the ropes about what to order I think.
Not sure what you think of this but I use Stoeffer’s Mac and Cheese. I get the big ones in bulk, then crumble bread crumbs on top of it and bake it. It comes out quite awsome and is what alot of people think of when they think of commercial Mac and Cheese and not a home made creation. Just a...
Kris your recipe was absolutly delicious!! I have added it as an option at my shop, made three of them and using them as free samples for my customers to get they hooked.
I am going to start a monthly dessert program and make a different dessert of the month in an attempt to get people to try...
Personally I’d concentrate on catching people before they goto the ballpark. after a game they are all Hot Dogged, and Beered up and usually don’t have alot of room. If you are going to hit up the park with flyers I would advertise a special for a “pregame” special.
If you are going to flyer...
This might be a wierd question but I have been wanting to know. What kind of spice do you guys use? I have been playing with the idea to get a good pizza spice to add, currently I just basil and oregano tomato sause and add in other basic ingrediants. Would like my sause to sing a little more...
I honestly have mine professionally sharpened a couple times a year. It’s only about $20 so not too terrible. Look in the phone book for sharpening. Or you can alot of times take them to the nearest Home Improvement store, they sharpen things like shovels and gardening tools all the time. I...
Awsome thank you so much for everyone;s input this has become a great thread. I am trying alot of the recipes listed. Am having fun with the mini shots. Currently doing them in dixie cups. Found some cheese cake recipes that only require mixing and refridgeration and there are AWSOME. like $5...
I am thinking of adding some desserts to my menu, anyone have any good ideas?
Currently I am making
Fruit pizzas - Pizza dough, pie filling, with struessel on top (Cherry, Apple, or Peach)
Cinamon and sugar dessert pizza with icing
You always have the best and most descriptive answers Tom thanks alot. I am actually looking into making my own french bread for these. Maybe making them either the night before or during the prep period of the day. I have also found some good bread choices from local retailors. I have tried...
Well I have made several tests of them, actually I used to make them when I fell on hard times at home before I started working with pizza more and opening my little shop. Cheap and Easy. People can make them at home, but thank god for america people are lazy and want someone else to do the work...
Ok if you guys can’t tell from all my recent posts, I am expanding my menu and have been trying to perfect the methods. I had an idea and wanted to know what you guys thought about it. I have been trying to come up with something extremely cheap to make and advertise to try and compete with all...
No pam!! terrible lol. I have to agree that it would add a not so hot taste to the pizza. Really consider using Extra Virgn Olive Oil. Its what I use on screens, it is also healthier to use, there are many benefits to using it. If you are pressed for time you might want to try experimenting with...
I don’t use one in my shop but thats because I mostly sell deep dish. When I worked at pizza shops with them I loved them. They are great for creating a thin or Neopolitan style crust. I mainly used them to get the crust to a decent starting point and then hand tossed the rest of it to fit the...
