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I refuse to use 3rd party services. Fees aside, if my guest has a bad experience, it’s my fault, not the 3rd party, because I CHOSE to use the 3rd party. Yes, maintaining a delivery force is hard work. I spend at least an hour on recruiting, training, and retaining, every single day. However, I...

Bottom fingers - distribute evenly all the way across Top fingers - one immediately at the opening, one at the very end, none in the middle. Temperature - start with what you’ve always used + 50 degrees F. Experiment from there.

If you’re working with a home oven, I think that’s the best you can do until the oven is up and running. That’s what I did. I used a pizza steel and the results were comparable enough that I didn’t feel like I had wasted my time. One thing you can research while you’re waiting is if you want to...

I am very happy with PizzaCloud. If you have a friend or teenager who is better at computers than you, maybe have them there to help you through any hiccups, but its not too hard.

I am fortunate that 99% of the time, anyone pulling up in front of my window is there to pick up pizza from me. I have a person assigned each shift to look out the window and to approach each car as it pulls in. The guests really like the service and it is much easier than sorting the incoming...

What kind of container do you use? Do you put any water in it to keep them from drying out?

Wing sales are going up for me. Hooray! I use Brakebush pre-cooked wings (non-breaded). I bake them to order from frozen in the pizza oven. It takes about 10 minutes. For Friday nights, I’m thinking about baking them from frozen in advance and keeping them in hot holding. Any advice on how to...

Now that many of the typical teenage summer jobs have been eliminated by COVID precautions, I have a lot of applicants to work in the kitchen, but I have almost none for delivery. What do you suggest for recruiting drivers?

I use the phone screen interview provided by restaurantowner.com. It has been very effective.

How long do you keep your dough under the bun pan covers before it is used? I keep mine in the fridge for two days under the plastic wrap and find that it gets crusty with even the slightest tear. What am I missing? Believe you me, I’d love to stop using the plastic wrap.

I also have mostly ladies as well. Hats and hairnets work well for me. I have had a couple complaints about hair. It turned out to be the way the cheese was cooking. It looked remarkably like a hair, but it was just a singed strand of cheese. I never questions a guest complaint about anything...

My dough recipe remained the same. My temperature was adjusted up by about 50 degrees. My cook time was tweaked, but not by a significant percentage. I did not make any finger changes. I have fingers all the way across the bottom. I have one finger slightly past the entry of the oven and...

If the review is real, it should give you stress. Fix the problem. Some Google reviews are fake. I once received a 1 star review. I checked the reviewer and found out that he made over 300+ reviews, all within an hour. Obviously this is some sort of hacker/troll who has found a way to make...

My store is too small to have the luxury of a structured training program, but training is required. I have a checklist for crew and a formal orientation for drivers. For crew, I have a training checklist. The first thing is hand washing. Then, for the most part, every crew member is trained...

I bought a pizzeria that used screens. I remodeled it and before we reopened I ran several tests to compare the pizzas made on screens to the pizzas made on Hearth Bake Disks. The pizzas made on HBD were noticeably superior.

I use Tom’s/Lloyd’s Hearth Bake Disks. Love them.

I’m using my pizza flour and they come out great!

We do the same, but it takes us about 2 hours. What am I missing? Mixing doesn’t take long, but portioning takes forever. How are you portioning?

Thank you Tom! This is the kind of info I was looking for! Now I have more questions 🙂 My main objective with the stretch wrap is to prevent the drying of the dough balls. I find that when my stretch wrap has even the slightest of tears, the balls start to get crusty, starting at the edge and...

I do not have any problems with overproofing. My starter is derived from this: https://www.epicurious.com/recipes/food/views/master-dough-with-starter-51255340 I leave it on the counter overnight. I try to time my dough mix for 18 hours later, but I have gone as long as 24 hours and it has...