Search results

Thank you tom, will post here on my experiences with whatever i choose. thanks again. ravi koth

Hello Tom, Thank you for replying, The options listed are for brand new Pizza Ovens. I intend to buy only a single oven initially, (the deck comes with 2 decks) and then add when the business establishes further. My main concern stems from my requirement of the oven producing a great crust with...

Hi guys, this place is fantastic. i am in the process of setting up a brand new Pizzeria in india. I have the following 2 options middleby Marshal 520 converyer oven or Zanolli deck style oven. I plan to serve a thin style crust, not ultra thin, but a medium crust. significantly thinner than...

Thank you so much tom, thats where its at for now, just wanted to recheck.

Hi, Post mixing i get the dough out at approx 78 F, i soon begin balling the dough and send the same out to the refrigerator to retard for use the following day, all the balls made today to be for tomorrow only. what should the temperature be on the refrigerator, i cross stack for a while and...

Hi, I just used the following Dough based on Tom Lehmans pizza dough recipe, after getting the dough from the mixer at 78 F , i balled the dough and transferred the same to the refrigerator, however the dough was practically spilling out from the dough tray, and clearly smelt a little beer like...