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These are some pictures of my pizza shop in Sussex, Wisconsin. The Dining Room: http://i40.tinypic.com/2vljvc4.jpg The Dining Room: http://i39.tinypic.com/wkjrrb.jpg The Ovens: http://i41.tinypic.com/2qncehx.jpg The Backroom/ office: http://i41.tinypic.com/6opf8p.jpg View from the front...

Why?

Does anyone have a opionion on this oven? Going down to IL. on Monday to check it out, Thanks

Hi Can anyone tell me about the Lincoln 1000 oven, Like is it a good oven, it is a double stack, How many 16" pizzas can it cook in a hour at 5 minute bake time, is it easy to clean stuff like that? Thanks for any input Tony Maronni

Yes it would have to be a double stack oven and I bake my pizza right now at 9 minutes at 475

I"m looking for the best conveyor oven money can buy. I"m looking at the WOW conveyor from MM what do you guy"s think about that oven. The reason I"m looking is because I"ve out grown the 3 blodget 1820 conveyor and the double deck blodget counter model. I need a unit that can produce at least...

Your fan may be dusty or tilted a little

Down $800.00 for the week, could of been worst but had a $5500.00 weekend to help. Thanks 🙂

50/50 ps mozz-prov grande’

Is it the slow time of the year or what? Monday was down 50% and tonight is not much better. Last week was almost a record week missing tthe record by only $300.00. Just wondering. :?

I will be there too, I will be competing in the pizza challenge, anything that I should know before hand that would help me be a better competitor at the compitation would help. Thanks

Delco pizzaria and seatery :lol:

lilian Thank you

Yes I just notice the problem with this last batch. No I did not change the sauce. Same flour. 2 day retard time. Yes it is kind of grey. I have a baker in town that makes my dough, same person all the time. Bake time in conveyor 6:15 minutes at 500 degrees

Help What causes gum line in my thin and crispy crust? I do put a layer of olive oil down before I put the sauce on and I do not pre-sauce my skins. Also does it matter that my sauce is chilled in my make line, would that make a differance? Thanks for you help. :?

Nick: I personally know John Candela the owner of Grande’ He was a member of a private Country club in Fond du Lac WI. that I was their Executive Chef. I’ll tell you a little story about how I started using Grande’ cheese. One Sunday brunch I was cooking omlets on the buffet and John walks up...

I thought that you could not have a oven :? I make calzones using my 12" dough, same time as I bake my pizzas 500 for 5:30 minutes.

Does it slow down after the holidays? I was doing $1800.00 average every day between thanksgiving to new years day but the last 2 days are $650.00 and today will close at around $700.00 :?

Very busy should of had more help on, little after 2:00 p.m.and starting to slow down, closing at 3:00. Merry Christmas to all and all a good night. 😃

Re: For all you independant operators, How much a year in sa Last year 175,000 this year 425,000 KK works for me 😃