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Thanks for all the responces. the problem has been solved, all the sandwiches I made today were perfectly easy and reduced mess and waste to a very acceptable level. I cut the bread so that it was in halves but still joined by a small pice of bread keeping them together. Put the pizza toppings...

Personal favorite that I have is Magnets a highly attractive magnet with logo and nice slice of pie on it. Also Last time I got ones that had a little calender on it so people throw them on the refridge. That way at the end of the night when they go into the fridge to look for dinner, BAM there...

I personally cook all the pasta I think I will need for the night in the prep period and then get it to the required storing temp. In the event of an order I put the noodles in a strainer into a pot of water and leave there for about 5 minutes, not boiling mind you. I then restrain the pasta...

Understood thank you very much. Looking forward to your PM later

I see them around here made the same way lol. Well most don’t actually toast it on a grill at all they just bake it all together and then put the two halves together. The hoagie buns come uncut so we cut them ourselves. If it is not considered a Stromboli then what is it? Just a pizza Sandwich...

Ok my shop just recently started offering Strombolis and yea they are very tastey but dang it I have been having the damnedest time in making them. I cannot keep the toppings in the sandwich. They love to just spill out the sides of the sandwich. Anyone have any advice on keeping them together...

Bump

I am thinking of making these at my shop here as a new item, only one problem. They taste like home made pizza in my opinion… What can I do to zest up the taste on these? Brush the underside of the frenchbread with garlic butter? Any seasonings you think might zest them up a bit? Any advice...

Didn’t get a temp on the dough, is it possible that i made the water too hot? could that have caused it? I never really measure the temp.

Double checked the Mixer again and it is running in the counter clock. It is the same flour, same company same everything. Is it really possible to get a bad batch of flour? lol. Things are back to normal in the kitchen I am just wanting to avoid coming back to this again it was a MESS

Ok everything is exactly the same as always exact same measurements and everything. This happened several times not just the once. The dough seemed to go back to normal today but was alot less humid. How much does the humidity of the area affect the newly mixed dough? please note all...

Its still running the same way. the dough just wasn’t responding the same way that it normally does.

Ok all the dough that I made today was differnt and off. First in the mixer, before the dough was even finished mixing the dough climbed up the mixer all the way up, with plenty of stuff to mix in the bottom. I had to stand there and keep pushing the dough down but was climbing faster that I...

Come on people, if you are going to say no to why you wouldn’t try this pie. TELL ME WHY. I am trying to build a better pizza here and I can’t try if I have no feedback. Your not going to hurt my feelings, I came here to work with my peers not to boost my ego. The customers already do that lol.

Alright new post, I have taken some of your suggestions and want your opinions. They are helping me out really. Here is the new Pie. http://www.therealtoxic.com/PIZZA.JPG and just for the sake of it here is the old way that I was making pies. http://www.therealtoxic.com/pizza1.jpg notice I...

My crew came up with an idea that we have been trying so I thought I would share it with you guys and see what you guys think. It is a well known fact that there are pizzas ordered that are never picked up, Or that are made wrong due to one reason or another. My crew came up with the idea that...

Honey gets rid of some of the “Tang” of the tomato. Leaving the sweetness and fullness of the tomato sause in my opinion.

Wizzle Wassell: Actually the cheese is meant to go over the edge of the pizza, this cooked in the deepdish pan, the cheese melts down the sides of the high walls. The cheese basically fries and it VERY tastey that way. Yes I use alot of cheese and it cuts into my food costs. However customers...

Ok my previous post kinda brought this to my attention so I will ask you here. I put a Basil/Oregeno mix on top of my pizzas. The question that came up is do you think it is ok to put the spices on top of the cheese, or would they be best to be put under the cheese? I currently put them on top...

The toppings weren’t sloppy =) I put them to the edges so that when people eat the crust they get a little bit of the toppings with it. There was alot of cheese on the pie I can’t lie there lol. Topping were Pepperoni, Sausage, and Mushroom, with X Cheese. I think I might have gone a little...