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thanks everyone… great to see several responses and some ideas. the main thing I have gathered is to DO SOMTHING, and do something consistently. Honestly, I have done a very poor job advertising, and it has not been consistent. A little radio, a couple days of some biz visits, a few...

Thaks for the feedback Kris… Like I said, and you confirmed, I havn’t done much advertising, mainly due to a very limited budget. With that being said, I was looking for some suggestions on how to jump start this segment and how to best use a limited budget most effectively. We all know there...

We do dine-in, take out, and delivery. Been open a litte over 2.5 years. We just went with a POS in March and our delivery is pretty weak. The following is the ratio breakdown…dine-in 65%, take out 28%, delivery 7%. I like to think we do a pretty good pie. Menu price 14" for $11.25, 16" for...

While I have read many posts regarding getting a crispy bottom on the pie, I still have not reached “acceptable” results. As many posts state, the pie goes “down hill” once it hits a box or even a pan due to the steam realeased from the bottom. Here is what we do… in a deck oven we have pushed...

Thanks Tom… with the assortment of sizes we do, I may find it very challenging to “forecast” the amount of dough balls to be used for any given shift. Is there an option to “salvage” any dough that is not used? We also do garlic knots so I know that I can use some for that purpose and try and...

Hey guys long time since posting but have a question. While I have read many suggest tempering dough to bring up to room temp before baking, I have not done it. What is the effect on Not Tempering before baking, and what are the advantages of tempering. The primary reason I dont do it is due...

we have a big event coming up and was looking for advice on pre-stretching skins. I know some places do this to prepare for lunch or dinner rush, but we never have. The times where we have stretched out a dough by mistake and left it on a pan to use later seemed to produce a “dried out” skin. I...

from what I understand, other than calculating the h2o in lbs…I think it is easier to convert the 50 lbs of flour to 800 ounces for calculating the percentages for the other ingredients (salt, sugar, oil, and yeast) pizzahead

I think so…I just pulled up Toms New York style recipe at www.pizzamaking.com/lehman_nystyle.php it calls for .5 to .75 compressed and states that if using IDY use 1/3 of the compressed amount…that would be between .16 and .25 and I am using .20 although that particular recipe calls for no...

thanks for the feedback… I am going to try the following: getting the flour in earlier as Patriot suggested. increasing the h20 per Paul - I am already at 60% and notice many recipies shoot for 54-58% . Is 62-64% ok? also, I had also read about keeping the yeast away from the salt (as to not...

sorry…mistake on oil…its 2.2% pizzahead

Hey guys/gals… I am trying to get a littler crispier pie crust than I currently have. I backed off the sugar to slow down the browning and allow for a little longer bake but it didnt help much. the pie comes out not bad but gets soft on the bottom and crust (cornicione) rather quickly. I know...

I previously posted about getting a scooter for delivery, and was ready to get one but…I cant find insurance! Does anyone have any recommendations on who can insure it for my guys to drive? Are those with scooters not getting proper coverage and “flying under the radar”? I could relly use some...

question…on this recipe, why do you recommend adding 20lbs of white flour to the 10lbs of wheat flour and not just going all wheat. Is there a min/max ratio of wheat flour to white flour to be able to call it “wheat crust”. I was just wondering as I am experimenting with wheat crust and would...

Wizzzle…if you dont mind me asking…what kind of carry box do you use and how do you mount it? I have seen some nice size large square boxes in pictures on the internet (mainly oversees) pizza hut, etc. they are large and look great…do you know where to get them? thanks Pizzahead

ran out of flour today (SAT) and will not have any for Monday lunch. I currently use high gluten (All Trumps or Ballissimo) I was wondering if anyone had recommendations if I use all purpose flour from walmart. It will not be high gluten, but is there anything I can do to it to get it similar...

In addition to pizza and pasta we do most traditional subs…Chicken Parm, Eggplant Parm, Meatball, Sausage and Pepper, NY Sub (Ham, salami, pepperoni, cappicola, prov), and Ham and Provolone. Was thinking about adding turkey to do some sort of turkey melt or just a classic turkey and cheese. I...

Pakula…do you cover them in sauce?

has anyone ever used, or are you using a scooter for delivery…I’m right next to a small college (5k) with the dorms and several apt complexes near by, and was contiplating the idea. We often get dishwasher/drivers with no, or no decent vehicle, or they don’t want to use their car. I also...

I could use some advise on making my meatballs. We currently mix ground beef, veal, and italian sausage (4/1/1) ratio along with grated romano, salt, pepper, granulated garlic, ground nutmeg, fresh parsley, orgegano, breadcrumbs and easy eggs. mix together, ball in 1.5 oz balls and bake in oven...