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I took a pizza home this weekend and ate it cold. I found that there seemed to be a layer of raw dough under sauce. Cooked it myself, looked fine. I know I have seen this on here before but cant find it. What causes this?

Thanks for all the info… My pizza for most of the week counted for average 30 % sales. Fri. night was 50%. Are these bad figures or normal? As stated, I serve pizzas, dinners, subs, breadsticks, wings, salads and asst. soups and apps.

Should I count my own hours? I mean, I work for free so does that count?

Crispit is sprinkled on top of the sauce or cheese, has no taste just soaks up excess water. Good for a bunch of items. We use it a little. What are the other ones on here? Cheaper? crispit can get pricey.

No- Ive never heard of those places Im SW of Grand Rapids. Sorry not gonna say name…would love to but I know at least 1 competitor on here. Sometimes I say too much. I put together a basic sauce and played with cheeses. I love a blend with provolone but that taste is so different I dont want to...

Does anyone use red onions? Whats the most popular kind for a pizza? Sliced or diced?

I just want to say to everyone on this site its so great to see people helping others. Thanks for all of your help and I think youre all terrific. Have a Happy Easter everyone!

Fire marshall closed me back down for three days after the health dept. nobody ever told me I needed them, make sure and check. They were mad that I opened without their approval so they drug their feet on purpose. Got everything for your sales tax and such in line? I wouldnt sign anything...

Im not with Toarminas, never heard of it. I am near Grand Rapids on Lake Michigan. The area is a little saturated… Have to deal with it though. Im going to try to play a little with different sauces and cheeses today, but I dont plan on changing my name. I am trying to not make too drastic of a...

I think my dough is great, my sauce has something in it I dont like. Cant figure out what. Thinking of starting from scratch on that one. The cheese I use right now is low moisture part skim. Would just switching cheese be that big of a difference? I think sauce makes a pizza more than cheese...

Sorry that was me forgot to log on

I use them but I get them for 330 for 3 months. Had great response 1st and 2nd time Im doing it yearly now for 230 every 3 months. Still get probably 2 a day. Mostly new customers so I think its worth it.

Gobpile I have to say when I read that last post it felt like I was saying it. I know I have alot to say but just ignore it if its too much. I am in the same boat- I dont know if it makes you feel any better but know you are not alone. Let me start by saying I am a 36 year old single woman, so...

Thanks for all the repies. I am thankful that I dont have the homeless. I guess even though I know alot of them might not become customers, this summer I am going to be with open arms. We moved to this building last year so I wasnt sure how to handle it. I think what urks me is the ice cream...

I am located about 30 ft from a ice cream shop. They are open again and boy do I wish i had all the people that hes got just standing around out there ordering food from me. Instead I have all his people bringing their little kids in here to use my bathroom. It infuriates me because of course...

I ordered everything off ebay- real cheap.

I would like to state again I do not touch mailboxes. Mailboxes that are on a post, not attatched to houses all have little hooks on the side of the post, to hang adv. on. We have a magazine called on the shore I think they actually put the hook on. I have actually followed behind mailmen and...

I was thinking about krisp it my old boss used to use it. No, I didnt change anything else, my oven does seem like its cooking slower for some reason though, thought it was just my imagination. I make hand tossed, fresh everything. The sauce actually was a little thicker with that batch. What i...

I never really liked my dough to much so I recently switched and used one of the recipes in here. The only difference was sugar instead of whey. My pizza seems to be really soupy in the middle now. I cant pick up a 10" slice without everything sliding off. Is it the dough? I could try and use...

No-Im sorry Im at 3.6 for 16-think I wrote 5.6- My food costs are usually pretty good in between 31-32%. I could get them to 30, but I start to feel like it affects my product. Been looking into different ideas right now like paper- my boxes right now run at .56 pp. I find that way to high, do...