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I had a similar idea for a “pizzadilla” a pizza quesadilla. Just haven’t rolled it out yet. I would keep the sauce out and just use cheese and pepperoni or sausage. Yours sounds good too, I never even thought about putting the pizza sauce in there, hmmmmmm

That’s a bit high, although I don’t use Sorrento. We use Milking Stool lmwm and are at 1.43 with roma. JAck was at 1.39

How about hollowing out some of the bread to create a pocket for the toppings to rest in? Try it. And yes, technically it is not a Stromboli that you are making- but who cares, you call it whatever you like! The half moon item that someone mentioned sounds like a calzone. A stromboli I believe...

I ask them if they are ordering a pizza, “no” " Ok thanks for calling"…click

friday tuesday, yes tuesday saturday thursday wednesday sunday monday Yes I know you are all thinking that I’m pulling your leg about tuesday, but check it out. Tuesday used to be THE slowest day of the week for us, by a mile. So a few years ago I started a special called “Pepperoni Tuesday”-...

I’m not a huge fan of the cheese covering all the toppings, but I would try it. Maybe a bit much seasoning for my taste. I wouls also like to see a bit of edge crust…but that’s just me. Keep experimenting, and remember that you can’t please ALL of the people ALL of the time.

Sounds like a fairly good deal for the equipment, are there tables and chairs too? Can you get back that much if you have to sell. It’s a big decision, even if it’s not a big chunk of money. Are you up for it, or is this a hobby?

steveo922: I agree! How much does the flour, salt, and sugar cost? Everybody makes mistakes. How do you forget to put yeast in though? I’m curious about your dough procedures. Do you start it off in water and let it bloom? Or do you mix it with the the flour, dry?

In a word…YES. Sorry, just being honest. Go find a new job, be happy!

Kris, I think we need to hold our employees accountable for their actions. Everyone can be replaced! Hire 3 people and tell them you will be keeping one of them after a week or two of observation. Make an example of someone if you have to, just do it repectfully. If they aren’t cutting it, cut...

We use a 2/1 mix of Mozz and Monterey Jack.

I use ranch dresssing mixed with crushed garlic, people love it.

Keep them in the fridge or walkin when not being used.

No offense, but century looks kinda hokey! I would pay a little extra and do full color with a product shot or two. Never tried Taradel. We use a company called Overtstreet associates, quality stuff!

Re: Need Full Red FP sauce… kind of in a bind… please he Hey brother, Is this different from the regular Full Red w/ basil? We use FR w/ basil. If you wanted to buy a couple of cases, i’m a bit down the road in SANTA CLARA, near San Jose. Also, have you tried Restaurant Depot?

Alway closed on Easter! If we had enough people and a manger who could work, I suppose we would give it a shot. Personally, it’s a holiday for me and my family.

We have used a rotating deck oven for 22 years, as a matter of fact I have never cooked in a conveyor oven. But it is my experience that a rotating deck takes more skill to operate. I do know that bakerys use them because of the superior bake that they produce. I have people come in all the time...

Re: Visa removes Heartland and RBS Worldpay from compliant l Just wondering, who do you process through? FDMS?

Re: Whats the easiest, less costly to close up shop for good In reply to the ticket #7 at *o’clock- you can sart off your day at ticket # 100. Most POS systems have that option.

Re: Pizza Prep table… fan motor went out, where to get new GRAINGER