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90% of the pizzas i sell are large and when i sell a med. or small i use a large dough and cut it down. then i take the scrap dough and mix it back in to my new dough . Is that ok? any input is appreciated

I want to openat 7 am to start selling. Im rt in an office park too. how are your sales? thanks

Back in February I signed up for free boxes from a company called pizzaddz. They said I would get these boxes in 30 day , but never did when I call them they don’t ever call me back .has any one ever got boxes from them?

:arrow: im in the st louis and deal with realty all the time and i have never herd of someone paying rent untill the cash starts to flow .

does any one make there own pepporoni? its cost like $3.00 lb.

HI all, I have a 1200 sf shop in the STL and things where going good until September 16 2008, after that date my sales fell off 20% . I have been working on getting it back with little luck so last week I handed out about 3,000 flyers that had some great deals on it ie; 16 2 top 9.99 - 12 3 top...