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How does this Pie look to you? http://www.therealtoxic.com/pizza1.jpg Thoughts? Impressions? Do you think the golden color is a turn on or turn off to customers? Seasonings on top seem to be a serious favorite of the customers… PS - Thank you to everyone who has helped me to improve my pies...

Parm Cheese was just the right thing!! Sause tastes great. Now should I do this as a cold recipe for the next batch and just let it get cooked in the oven?

Would you suggest I just use the same recipe just cold mix it and then it will get cooked on the pie? Or should I change it for the cold recipe? Still need to figure out something to make it taste better in the middle, tastes nice and sweet to start, then the after effects are a little spicy...

Not quite sure but its not like a hot heat, more like a very mild tingle, possibly from the italian herbs or the pepper?

I am working on a new sause, tired of buying it in a can. I have it made and it is pretty decent just feels like it is missing something here is the recipe: 8oz Tomato Sause 6oz Tomato Paste 1.25 cup Hot water 1 tbsp Oregeno 1 tsp Basil 1 tbsp Salt 1 tsp Pepper 2 tbsp Honey and I cook all this...

Really?? Awsome, how much would I owe you for that pound? That would be awsome, I could make some test pies with it and see how they come out. I am still toying with the idea of opening my own pizzeria like I told you I am currently running it out of my personal kitchen a pickup business lol.

I went to another pizzaria and they had a nice pizza, what made them so different was that they had some spice sprinkled on top of the cheese that gave it a different taste, very flavorful and made the back of my jaw ache in that very pleasant way. It wasn’t sassafras, possibly basil and...

Thanks for the info. I will try to talk to flour suppliers and see what they say and what they have to offer. with that info I feel a little more like I know what I’m looking for.

Hmm projecting sales when you don’t really have anything to compare it to can become difficult. Maybe compare to what other pizza stores in a simular setting get?

Watch out for people on the line sneaking toppings. I know at a pizzeria I worked at it became a real problem, people grabbing pinches of this or that and eating it. Might not seem like alot, but it can actually add up realy quick for food cost. Also on toppings that fall off the side of the...

If the customer can see you making the pies I can understand the need for gloves, however it still gets in the way. I would also make a very visual show at washing hands between pies. Put a sanitary bucket near the line or something. People do get kinda put off when they see people touching...

I honestly only use them if I am putting on Anchovies or a product that I don’t want to transfer over to the next pie. Obviously if you are making 10 Pepperoni pizzas its not an issue lol. I find that it is ALOT easier to not use them being able to feel the toppings makes it faster and easier...

Yeah I know there is probally other threads out there for this too but I wanted to open discussion to see what kind of flours you guys are using out there. I am tired of what I am using, its almost an all purpose flour and I want something that is going to make a more tasty dough. I would like...

Sounds like a great idea to me actually. Colleges and Pizza go together like peanut butter and jelly. The kids will definatly goto the gas station for drinks, smokes, condoms, ect and if there is the awsome smell of pizza hanging in the air that is a great way to grab them into grabbing a pie...

Wow had no idea that this topic would bring up this much debate lol. I have used the Grande cheese and yeah it is great but I have to think of Food cost alot right now with this economy. I make alot of my own cheese blends. I buy block cheese and then grind it up to small pellets for easy...

I am rethinking the cheese that I am currently using. Currently a Mozzerella/Munster Mix about 90/10 on the mix there. What do you guys use and what is really popular right now. I am looking for a good cheese mix to make mouth watering pizza.

Indianapolis IN is where I am from, I am thinking of opening a store on the south side of town around 465 and Brookville road area. See you are in Brownsburg, I’ll have to head up there and try some of your pies. Yeah gimme the info you have on that sausage would be great =). Where in Brownsburg...

Mozzi’s Pizza in Greenfield IN

What I do is I just use a nice box that is deep enough with a cardbord circle in the bottom to make sure it doesnt saturate the box. Make sure to buy the plastic little tables to put on top of the pizza to make sure the top doesnt make contact with the top of the pizza though. Best way that I...

I did talk to the owner and he wouldnt tell me lol. Told me to just keep buying the pizza lol. I did manage to weasel out of one of the employees that it comes that way in a package and they just open them and put it on the pizza. I don’t think if I just grind it it can come out as fine as the...