Search results

who makes a 14 inch pizza… i use 22 oz for a 16inch and 16 oz for a 12 inch, your not using enough dough and you are probably not rolling it correctly. use a little more dough and roll it tight and you wont have any holes.

what we do is make the pizza on the peel and right before we put it on the stone we blow under the pizza and it floats on top of the peel and slides right off… Get used to using screens anyways because without them you may burn your pizza if the oven is running to hot when your first starting...

Re: Whats the average you spent setting up your pizza busine The reason why they moved was because they thought there customers would follow them to there new location 8 miles away, which was just stupid. They ruined the place… I had to put all new drop ceilings in, paint and patch all the...

Re: Whats the average you spent setting up your pizza busine Im not getting ya… Your assuming because my rent is only 1000 a month I will only do 100-200k and i am a shoestring store. The prior pizzaria was doing 350k-400k and the place was a dump, nasty disgusting… I have seating for 30 and a...

Things are going well did 200 on tues 400 on weds 700 on thurs 800 on friday 1000 lastnight… Its crazy… you are all right lots of hours… Im glad I did not advertise.

Re: Whats the average you spent setting up your pizza busine I found a location, a really good location for 1000 a month, came with a hobart 80 qt, a hood and ansul unit and a fridge. I bought everything else remodeled the whole place my self. and with my first food order have 20k invested… Not...

How much compressed yeast should I use for 50 lb mix. That batch came out pretty good. We used 3oz of compressed. And it rose in the refrigerator thy was set at 38 degrees. So I Dk if I used too much yeast or water was too warm

How much compressed yeast should I use for 50 lb mix. That batch came out pretty good. We used 3oz of compressed. And it rose in the refrigerator thy was set at 38 degrees. So I Dk if I used too much yeast or water was too warm

How much compressed yeast should I use for 50 lb mix. That batch came out pretty good. We used 3oz of compressed. And it rose in the refrigerator thy was set at 38 degrees. So I Dk if I used too much yeast or water was too warm

Im having a problem with my dough recipe… Im in NY… we are hand tossing… Heres my recipe 25 lbs all trump 7.5 qts water 6oz salt 12 oz sugar we were using compressed yeast im gonna try IDY .75 Im using 48 oz stackable dough proofing pans… How long should the dough sit out before I refrigerate...

I hired a guy who supposbly owned a pizzeria and he made the dough. He mixed the compressed yeast in the mix of water sugar and salt which what I was told is bad news… I bought fleshmans bread yeast which is idy yeast Im gonna use that tommorow. Is that ok to mix with the salt sugar and water…...

I think we messed up we added the yeast to the water sugar and salt before we added flour… that can kil the yeast right, we used compressed…

Tom I made some dough yesterday 25 lbs all trump flour, 7.5 quarts of warm water, 6 oz of salt, 6 oz of sugar, 4oz of olive oil and 3 oz of compressed yeast… The dough seems to be very doughy when we cook it… Is it something in the mix, are we not allowing it to proof long enough… Im new to this...

Thank you guys, I decided Tuesday is going to be the day, we are going to make some dishs on saturday test things out and open the doors Tuesday… My order is coming tommorow, Im just gonna wait till Tuesday to Pick my wings up, Im about 5 miles from my supplier so Im not to worried if we run...

I ended up going with a blodgett 961 double deck oven… Im gonna cook the pizza on screens. And im gonna hand toss the dough… NY Style Pizza. Im gonna get my first food delivery friday. and probably open next week tuesday or wedsday… Im really nervous but really anxious. I orderd up 2500 door...

Im opeing up very soon. Health department is coming in wedsday for inspection… Any advice for what is the best day to open, I was thinking next wedsday… What about advertising, I ordered 1000 door hangers for the houses around my location, have a add in the local penny saver and am thinking of...

if you didnt put the dough balls into a proof pan what would you do with them, I like to keep my dough in the fridge for a day or two, doesnt taste as good if you use it the same day. I bought 200 dough pans today this way i always have a extra batch or so ready for a busy friday… We should do...

Im getting ready to open my first pizzeria, should be open next week… Just wondering how many dough pans should I buy. Im going to be using the 48 oz ones. Some people told me to buy 200 while another told me 50… My location was doing 5-6k a week with the old owners if that gives you any...

Just purchased a used Blodgett 961 double deck oven, Ovens pilot light will light, but will not start the burner, I called the guy I purchased them from and tol me to take a torch and heat up the thermo, and it will start, anyone ever hear this… All the guts were changed a year ago he says… Do...

I am opening a pizzeria, I know how to make sauce, pasta, etc… can make dough. not good at tossing I am learning. However, a friend of mine owns a pizza shell compnay and told me he will make me fresh shells par baked for 85 cents each which I think is a good price, what are your thoughts on...