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Nick, You really seem to run a great shop/restaurant…Your community seems to know how to have good time as well…Congatulations…well done…by the way did you previously mention you serve a town of about 30,000

I have someone who offers the service local to me. It has some appeal…slightly more costly but perhaps the difference is made in time prepping…either way I think it is minor as far as a cost…

Hello, I was wondering who uses someone who will pre pack YOUR own sauce and or dough seasoning…I was referred to a gentleman yesterday by a food rep…The rep liked using him for his sauce and dough…He felt it gave him better consistency…Anyone agree or disagree…

Thanks I will give it a shot…I tried Lloyd’s for a stone and they recommend a disk they have that is supposed to give a hearth like bake. Perhaps I went to the wrong source. I tired it this weekend and was impressed as I reheated some pizza I bought and it improved the pizza as it was...

Tom, Your right about the plugs some do have them and some do not. The unit I am looking does not… 😦 …It is an Italian made unit…( parts) I know…Tom do you agree with those who say that you can get 48-72 hours of usable dough with the spiral mixed because of the way it oxygenates the mix…or is...

pizzafanatic: Thank you I am going to give it a look…

Patriot'sPizza: From What I have gathered the spiral will supposedly mix a great dough but that’s it, as you mentioned no attachments and it is harder to clean. Paul mentioned this, the bowl for some reason unknown to me does not come off, perhaps Tom knows why. Bottom line in my case I think...

Tom Lehmann: Does that mean the choosing the manufacture of cheese, peperoni, etc is not a smart thing to do. Is getting your basic sauce mix down also not doable. I know the bake will not be same or perhaps even close. But I thought I get at least nail down my most of my suppliers.

Re: Ferris Wheel Style Ovens…A well beated down subject. Thank you Tom, I had the maintenance question and brought it up to Fish and they recommended what you said and that using the graphite weekly would greatly extend the life of oven, other than that just keep it clean.

Tom, Do you like a spiral mixer ?..Or do you have no preference .I know they do not seem to be as common. My understanding of them is that they are limited to only doing dough, but that for dough alone they get more oxygen into the mix and that you may get an extra 24 hours of usability from...

royster13: Actually it is brand new mixer. The shop I used to work in many… long…long…years ago, we would mix our batches with 50 lb flour so I thought I would be fine.

deaconvolker: I do not know if your right or if you can get the basic mix down…I am not sure…I am hoping I can settle on the brands for ingredients and other than some tweaking the seasoning for our sauce. I know the crust will have to finished in the shop with the working oven.

Hello All, I am going to be using a spiral mixer. I have found one that I think will be a good performing unit and its priced right. It holds a 50lb. bag of flour. My question is ( I am sure Tom knows the answer here)…Will your dough recipe vary slightly with a spiral mixer. Anyone using one or...

Charles: I kinda figured as much…I will try replicate as much as I can but I know it will change…as mentioned above …I am trying to settle on sauce, toppings, and cheese…do you think that is doable…

royster13: I am doing it for sauce, cheese and topping’s…am I wrong in thinking I should be able to nail those down at home…I knew the crust would have to be tweaked in the shop…

I will be using a rotating oven…Any other things to think about when doing test pies at home…

Re: Ferris Wheel Style Ovens…A well beated down subject. I am looking to do a thin crust…perhaps just slightly thicker than a NY…I want it to be crisp but not a cracker like crust…

Re: Ferris Wheel Style Ovens…A well beated down subject. Do you cook directy on the steel shelves or have you added stones or use a screen…It is interesting that you feel you will get the bake you want out of the conveyor…I am surpised but it is good to hear…

Hello, I am going to be doing some test pies at home. Anyone have any tips to try to duplicate the cooking of a store oven. I recently purchased a disk from Lloyds that they said would give a “hearth” like bake…I am going to be playing with sauce and crust as well different cheese and other...

I have been asking some very dull oven questions…It looks like a fish oven is the way I will be going…Anyone using one?..Or a Culter or Baxter…Picard?..I am moving towards them over a Roto-Flex as I think they might be a bit more easier to use and more energy efficient…I love to two windows on...