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Good deal Pazzo!! The way we do it at work (chef) and the way I do it at home, is with sheetpans. Crank the oven to 500* and turn the sheetpan upside down, then you have an extremely hot flat(ish) surface. Works just like a deck. John

Hey Pazzo, I just talked to my wife who goes to Spiro’s on a regular basis, they don’t have any print on them. I just called them and they will give you as many as you need!!! I told them I was making pizzas for a soccer team and was wondering if I could buy some boxes and they said,“You...

Isn’t kinda what we’re doing now for free?

The rinse aid helps keep your everything spot free. If you don’t really care about the spots you can run it without. But you also run the risk of soap residue on your plates that the sheeting action of the rinse agent helps get rid of. If your customers are the type to think that spotty plates...

I would temp out your water. and just for S & G I would check the room temp of where you are proofing your dough.

I am in the middle of working on my business plan and am trying to figure out the numbers. What is the leasehold improvement costs you guys see for a sit down pizzeria per foot? I realize that each design is going to cost different but I would love to hear what you guys have seen in your worlds...