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Anyone got an interesting name for the old plain cheese pizza ? apart from margerita or cheese pizza etc

Guys I agree with everything you said… heres the thing Im based in Ireland … different country same K…p, no matter were you go politicians are all the same ,

Hi Guys just wondering if any of you guys are using microworks from prism and want to offer feed back… thanks

hi Interested in introducing pan pizza to our menu , we have been selling regular hand tossed (similar to Doms… pjs) pizza for some years but the compitition is getting to intense , looking for advice on dough recipes and proofing techniques etc. Thanks in advance

Dave … Buy one get one half price a few times a year? We have buy one get one free monday to thursday all the time… half price second pizza is virtually standard all the time also… but our prices are probably way higher than yours…

just to add my 2 cents worth… Over here in Ireland the economy is pretty much shot, all the marketing research is telling us that there’s two factors that are guiding buyers, Branding and price point… D`s have a great marketing machine so no point trying to compete on Branding so the only thing...

OK very helpful on the last post, now can I ask you Guys, what way do you price, all pizzas this side of the water are priced to allow for discounts, coupons and free delivery, this makes the list price pretty expensive to start with are you guys doing the same?

just wondering if any of you guys offer a menu with just a base plus toppings set up and no set pizzas or speciality pizza? or what do you guys think? thanks in advance

I will be keen to know how you get on as I am also interested in setting up take and bake , as a matter of interest what type of crust do you do , and will you be using the same crust for take and bake and regular sales,

dough boy I had similiar questions to yourself on take and bake , my post is a couple of lines down, some good information ,

Tom the fingers I have on the bottom have six holes across, the ones on the top have three holes is this what you call half open?

Also,I did not mean to hijack this thread and turn it into something else other that what Dude posted.Sorry about that Dude!

Thanks Tom Thats a great starting point, we`re currently cooking on screens, at about 445 f , fully open across the bottom top is open closed closed open , the crust is very nice but id like to get the bottom that little bit more crispy on the bottom

Id like to address this to Tom Lehmann , but if you can help everyone is free to throught there advice in. our dough is; pizza flour 00 ( we are based in europe) 54% water .3% idy 2% salt 2% evoo we refrigerate after mixing and use from day 2 now my question is this: we are using mm ps 200 (...

Pizza of the Month: I was thinking of adding this to my menu also ,is this typically proofed in the pan and do you use the same dough for both styles?

BCPizza: are you just useing deliwrap to wrap? is anyone using does shrink wrap machines made by wisco etc?

bodegahwy: thanks for the information , i agree its hard to get home ovens to cook above 400 degrees , is there any benifit to par baking ? also is there any benifit to using the commercially available paperboard trays?

also would help if anyone had any information on suitable times/temps for baking in home ovens

anyone out there doing take and bake ? can anyone tell me the best trays /wrapping to use? and any ideas on how to tweak you dough/sauce to make it better for take n bake?

anyone out there got any good ideas/recipes for good wing sauces we ve tried all the commercially availableble ones …anchorbar…wing it …wyswings … but they arent availabe this side of the atlantic and are pretty expensive to import, so toying with the idea of making our own or anyone got any...