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Re: Help! Pizza by the Slice place being destroyed by Health I literally cannot wrap my head around this. I run an ayce, where we use hatco warrmers and of course the warming buffets. If I caught one of my assistants serving pizza that was 40 minutes old I’d be pissed. If I found out the pizzas...

Am I confused here? Why in the world would you want to hold your pizza for 2 HOURS? All of the slice places I know constantly have pizzas coming out of the oven, slightly undercooked, and are finished in the oven when a customer orders. This is how every slice place in Brooklyn and Manhattan...

We have an alfredo pizza. We use Stauffers premixed alfredo, available from Sysco. It is pricey @ around .50 a 12" but is a great product and totally hassle free.

Hmm. Sweet. What does that do to contribute to the crispness?

Thanks for the replys. We use metal pans on the buffet I think slowing the oven down is part of it. It is an older oven… Our dough is proofed sometimes overnightbut sometimes used within 4-5 hours. Some in my company prefer to use cold dough but - think that is detremental. Thanks for your...

Hey guys, I need a little bit of help. I manage an all you can eat pizza buffet, a concept similar to CiCis. We have a basic dough formulation, using sugar salt and oil. We use a divider rounder to form the balls…then we let them rise for a few hours before using them on the buffet. On the...

I’ll have to visit sometime as I am just over in York. Nice site.

http://www.jamesaustin.com/product/prod … waog1.html Is what we use. We get it from Sysco. It’s great.

Thunderman: Indeed, i’m working on promoting one of my best AM employees to an apprentice position. My store is not quite ready for myself as GM and TWO assistant managers so we will add one of our shining stars as an apprentice / supervisor.

George Mills: Not really relevant, but we use a Somerset SDP-180 and it is non-heated. http://www.smrset.com/dough-press-sdp-180.shtml

CiCi’s does it, you can do it my friend. Trial and error, trial and error.

Dox47: Crushing to the foundation of our free market society An added cost to a small business is an added cost The VPN is a joke, half of the VPN pizzerias are really, really, terrible. It turns out a formulaic system doesn’t matter if it’s used as a showpiece and the owners don’t care about...

This is NOT the place for this. Knock it off. This post edited by moderator.

Alright, knock it off. pizzapirate- I’ve included a series of links for “New York Street Style” and “New York Elite Style” pizzas. Street Style: http://farm4.static.flickr.com/3241/287 … b7.jpg?v=0 http://farm1.static.flickr.com/113/2748 … 01.jpg?v=0 http://farm1.static.flickr.com/90/27486 …...

Why at such a low temperature and for such a long bake time? Raise the temp to 500* or 550* and do a 5.5 minute bake time…

pizzapirate: Uh, let’s get back on topic. Well, we classify New York Pizza into two categories: Street and Elite New York Street Pizza is made with a high gluten flour, a 58% or so hydration level, hand tossed and topped with a basic crushed tomato pizza sauce, indeed not sweet. Generally a...

These videos really should be put up on youtube or another flash video website. Windows Media is an archaic technology at this point, especially with this many videos on one page.

Are these guys running a $3.99 pizza BUFFET? Is there something you aren’t telling us? I’ve never seen anyone selling $4.99 pizza stay in business longer than a year.

Solicited or not, “specials” that are faxed to my office immediately go in the trash.