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ahhh,gotcha at first i thought i was eating to many fresh mushrooms…was not really sure if it ever said"pizza is love"

billy romano: like i said before,good luck with trying to making this work.you have your hands full,the “plan” works on paper.

why did you change your signature? i liked “pizza is love” please elaborate.

good luck,sounds like a wonderful “plan”.

15% off all the time

hey nick, why the change in signature? pizza is light? please elaborate

hey George, try disable bbc code for quotes

YOU STILL DA MAN!!!

whoops, READJUST

if your employee quotes a price on a del over the phone,does not get the del fee,do you adjust the ticket and call the customer back? i personally do not.

pizzanerd, i have looked again at this formula starter dough is closer to 25% of total dough weight (4-24 oz balls) water is closer to 48% maybe even less if you consider evaporation of starter dough. hhmm…i wonder??? oil levels are probably closer to 10% after rubbing balls down.

yes please do post what the problem is. i would bet it is something very simple once you learn the system that they are using.we are missing something to the equation…

are you sheeting cold or letting proof at room temp.

dough getting hard? you cover them right? how many pizzas do you sell per day? how do you produce a skin,sheet or toss?

head lettuce came in this morning at $18 for 24 heads

what type of cheese are you using? i had the same problem when i switched to mm360s. i had to change cheese. i was using roseli from us foods,not designed for this type of baking.

nothing wrong with sugar level,but i bet your crust is really browning well the first day,but the next day it is not???

i agree with MM about the fact you are not weighing your ingredients. how about the water 1.5 gallons,can be of by up to 3% either way(if you do not weigh). I.D.Y should not be hydrated b-4 you use it. your starter dough(which might be off from the start)is to high. sugar level,WOW! i am trying...

thanks, yes i did the conversion,but i opened the bag and put it into a plastic container.is this wrong?

what type of yeast do you prefer? i recently switched to I.D.Y from A.D.Y and i am noticing a difference in my crust.(flavor and oven spring is lacking) question is…have any of you had a problem with I.D.Y.?