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I have a process for making dough. Maybe it is an old method, but it works for me. However, I’m always looking for better and faster methods. I see cross stacking mentioned often, but it just seems like a lot more work than what I do. I am more than willing to admit that I’m totally wrong...

Is anyone seeing an impact from problems at the meatpackers?

My oven is set to 510 degrees F.

You should also look at the time. Sometimes adjusting the temperature is not the answer. Use an instant read thermometer in the crust as soon as the first edge comes out of the oven. You want the internal temperature of the crust to be between 205 degrees F and 209 degrees F. Adjust your time...

I similarly am in no position to install fryers. I have MM 350s and can fit two larges side by side. We cook our wings from frozen. I labeled one side of the conveyor “pass 1” and the other half “pass 2”. I put the wings in a pan and put them in the pass 1 lane along with the pizzas. When they...

nzpizzeria - Deck or conveyor? How are you pushing out your dough? By hand? Sheeter? Do you weigh your cheese?

daddio - Tell me more please 🙂 On my best night with 4 people putting them in and 2 taking them out I can do 60 an hour. Granted, we have 4 different sauces and some of our toppings get put on after they come out of the oven, but I’m certain we can improve that number. What more can you tell us...

I was reluctant to offer the Margherita but customer demand was strong. I call it the Neo-Margherita, because given the ingredients and the oven available, I don’t feel comfortable calling it a true Margherita. The customers are satisfied. What do I do? I use the same dough. I use the same...

I am using Hearth Bake Disks in an MM350. 517F for 5 min 10 seconds. Dough is 62% hydration. No sugar, no eggs, some malted barley. When we first opened, pizzas came out on par with a deck oven, but the kitchen was 85 degrees. We have since reconfigured the HVAC and now the kitchen is a...

We also keep water in the walk in at all times.

I let Foodtec know that I had Pizza Cloud and intended to use cellular backup. They did some magic on their end and told me to call Pizza Cloud. Pizza Cloud talked me through the changes I needed to make on my network board, did a little of their own magic and ouila, cellular backup. We even...

My team moved a bun rack and decided that putting in the corner next to the network board was a good idea 😦 They knocked the plug out of the wall for the internet router. The router was down for 20 minutes and nobody noticed, because the Pizza Cloud cellular backup kicked in and I had no...

My walk in works great but the inside is speckled with rust. It is off right now during a renovation so I figure now is the best time to address it. CLR is not doing a great job. Should I paint it? White box it with FRP? Dry ice clean it? Is there some simple solution I don’t know about?

My architect has recommended these ceiling tiles. https://www.armstrongceilings.com/residential/en-us/suspended-ceiling-systems/smooth-look-ceiling-tiles/item/972.html They weigh about 2.7 lbs each. She advises the low weight tile for easy removal for cleaning. My builder recommends vinyl...

I am looking for blank black pizza boxes. I can’t find any. Any suggestions? Mike

I agree they are pricey. I would also like options for colors. Has anyone seen any other round pizza boxes? I’ve heard they’re used in Brazil. Zume, the robot pizza maker, uses them as well, but I believe they have patented theirs so it is proprietary to them.

I am considering using round pizza boxes. I am not finding a lot of options. Do you have recommendations?

How exactly do you weigh your flour? Do you have a large scale to weigh all 50#? Do you use a smaller scale and weigh 10# at a time? Other?

When making a 50# batch, do you weigh it or trust the 50# bag is accurate? If you weigh it, what is your process? All at once? 10# at a time? In the mixing bowl? In a separate container?

How are you sourcing your KA and what size bags are you getting?