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Will these types of products help to maintian a crunchy crust…I found the thread about delivery bags to be helpful…

thats great…Thank you Tom…I will give it a try…if you don’t mind…what is a “strong bread flour”…would this be NY style crust only slightly thicker ?..again Thank you

I think I am clear about our location…I am NOT trying to target the city I am in…just my local area which makes up 4 neighborhoods that if you need something this is the center you run to…my thought is… convenience for people who are already there…it puzzles me when I see so many pizza shops on...

Great idea that could be used in so many ways…

When I posted this, I thought it was going directly to the dough Doctor…anyone doing a dough that sounds like what I am looking for…?..Thank for the help… 😃

I think what the story shows…is that quality does still sell…I think much of it no matter what you are wanting to do…comes down to marketing and knowing who your customer is…good stuff no matter the product if put into peoples hands…( or mouths)…will always be desirable…if its better and it is...

Who use a special tool for veggie cutting ?..Or do most use an attachment on their mixer…

I was at the show last week. New to the Pizza world and found it very helpful…Was only there for a day and missed so much of what I wanted to see and learn…but the time spent was great…very happy to have found some of the products I will use…

Thanks for the responses…in my area in normal times average household income is about 80 grand a year…loads of family’s…two churches that are a block apart have attendance of 5000 people on a Sunday but housing has been hurt…my thought is we may have more families now where both spouses are...

Hello All, Looking to get into the Pizza Business (worked in it 25 years ago)…My plan is this…In my area there are no stand out pizzarias …My plan is for a small…take out / delivery…limited seating place…in my direct area there the chains and a couple of mediocre indies…None are a place that...

Hello… Thank you for answering my question…which is…I am looking to start up my first small take out pizzeria…Our goal is to be a better pizza than the chains which is all we have in my area. I have been trying to find what I consider to be be the perfect dough for us. I want our crust to be...