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We use baby spinach for both pizzas and salads. We have tried to get full-leaf from local farmers, but depending on the type of spinach, it can have very large, very “curly” leaves. We found that even washing the spinach 2 or 3 times was not always sufficient to get the dirt our of the “curls”...

Do you have any policies outlined in your employee handbook regarding sick calls? We require a doctor’s note for 2 or more consecutive days.

Aloha Think Tankers! I am going to be coming to Chicago for the food show next month, and I’m wondering if anyone in Chicago uses a VCM for shredding / dicing mozz cheese. I am just starting to research using one at my restaurant, but I am very curious to see one in operation. Is there anyone...

We have been using our small dough ball, and letting it proof a bit longer prior to cooking in the oven - as is… No spinning, docking, punching down or anything… After cooking, we cut off the top about 1/3 the way down, and scoop out the insides. It works pretty well, and holds up well to cream...

Thanks for the feedback, Patriot! Unfortunately (well, actually fortunately) we don’t have fryers in our restaurant - everything is oven baked. On a side note, we do make our own “tortillas” with pizza dough - roll out a small dough ball, DON’T dock it, brush with EVOO and sprinkle some herbs...

I’ve been trying bread bowls on and off for a couple of years, and I guess seeing the Domino’s pasta bread bowl brought it to the forefront of my mind again. I have been trying to make a good bread bowl with my pizza dough, and they are turning out ok… but usually on the dense side. Has anyone...

We use a Robot Coupe with a dicer attachment for quite a few of our veggies, and it works great! Very efficient, and the product is consistent.

😉

MichaelHartzell: Until they end up on YouTube blowing snot-rockets on your sandwich! :shock:

We do a mixture of basil and oregano on top of our pies, and also do a sprinke of fresh grated Parmesan Reggiano. It’s killer! 😃

bodegahwy: Likewise at our location. We also work with local cattle and pig farmers who will pick up our food scraps and use them either as supplemental feed for their animals, or will compost the scraps. Just gotta be careful with the cornstarch based cups and lids… If you leave them out in...

May 16th - May 19th (Saturday thru Tuesday). I’ll be there that whole week! 😃

Is anyone planning on going to the NRA show in Chicago next month? I’ll be heading over there, and would love the opportunity to meet some of you guys and gals in person! I went a couple of years ago, and had a blast! Has anyone else gone before?

We have been very fortunate… We are up about 5% over prior year.

AlphaJD: No worries! First off, please be aware this is just a close adaptation… We took a few creative liberties, but it really did taste almost exactly like a Big Mac when we were done! 🙂 First, the big mac sauce - mayo, ketchup, relish (you have to play with the ratio a bit…) So, we would...

Yes, I realize that the OP is looking for GOURMET pizza ideas, and one does not necessary think of Big Mac and Gourmet in the same sentence… Still, it is an interesting pie, and it’s great!

One of the most interesting (and tasty) pizzas that we ran as a weekly special was a Big Mac pizza. (Changed the name, of course…) I know it sounds weird, but I swear it was AWESOME! 😃

We are a full service restaurant that does not do delivery, and relatively minimal carry out. We have a large dining room (195 seats), so we have several service stations. We have been using Micros for several years, but I am considering a switch. Pizzas are by far the majority of our business...

steveo922: We used to use cornmeal, and I actually very much enjoy the crunchiness that it brings. A few years back, we decided to move away from cornmeal (much to my chagrin…), and use screens. I find that screens can produce as good of a crust as baked directly on the stone (as long as you...

idahopizzaman: Do you have any issues with the moisture release from the beef cooking directly on the pizza? Cross-contamination issues? I know that some of you guys do this with sausage as well… I am a little leery of keeping raw proteins on the line…