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Im actually proof reading our new menu for spelling mistakes at the moment and we’ve just increased all our prices. The way i see it is all my overheads have increased and im offering a quality pizza made from fresh ingredients in a very clean store so i dont feel bad about it. If anyone has a...

Hi guys im working on our new menu and i have a bit of a recipe query with parma ham. Im doing a pizza with parma ham, smoked cheddar, mozzarella, black pepper and rocket. Should the parma ham be added before or after the pizza is cooked? I have noticed recipes for both methods so i just thought...

Thanks george I’ll have a look

Hi George the oven is a moretti iDeck 65.105 and it’s electric. Thanks Mike

Hi guys, I’ve just a new deck oven with digital controls so i can now be very exact when setting the temperatures of the top and bottom elements. Just wondered what temperature settings people would recommend?? I’m cooking thin based pizzas on screens then removing them from their screens...

Hi freddy the difference between single phase and three phase is that three phase is a more balanced load. With single phase you’ll just have a standard plug to connect your mixer to the power source. This is comprised of a live wire, a neutral wire and an earth wire. On a three phase socket you...

Thanks dude! The pizzas are rolled out with a pin then docked quite extensively. Its not like a normal bubble that you would see on a pizza during cooking. Its almost like the entire top of the pizza is ballooning up. It means pulling them out of the oven and then going ‘patrick bateman’ on them...

Hi guys, bit of a problem with par baking that i hope someone with more expertise could help me with. I’m currently setting up a business selling chilled pizzas to supermarkets and local stores. Everything is coming along well… the labels are designed, i have the equipment to seal the pizzas and...

thanks for the replies guys… lots of good points there. I’ll keep you updated on the progress.

Hi guys, got a few ideas to bounce off you. I run a pizza place in ireland selling pizza for takeaway. I recently had the idea to diversify into selling freshly made pizzas to our local grocery stores. I’ve noticed more and more fresh pizzas for sale over the past few years so there clearly is a...

Hi guys i have a few dough related questions that i hoped someone could help me with 🙂 Ive been having a few problems with bubbling and i was hoping to eliminate this. We currently dock our pizzas and i really hate how it looks - i personally believe it takes away from the rustic look of a...

The company im purchasing from in Ireland have agreed to store the boxes as part of the deal and then i can get two deliveries a week if i need. Im sure if you make enquiries you can arrange a similar deal with your potential suppliers

Hey dude, im based over in ireland so im not sure how the prices compare. We have to order 60,000 boxes altogether but that includes the 4 sizes we sell… 7", 9", 12" and 15". We have to pay a one off set up charge to have the design converted into plates so the boxes can be reprinted. Im not...

Thanks for the replies, good feedback. We’ve left the number off so we can use the boxes in our second store which will hopefully open within the next year. I think the plan is to put the web address on the sides of the boxes and also the size.

Hey guys, just had the first design sent thru of our custom pizza boxes. Was hoping for a a few opinions. We’ve gone for a funky retro approach to be different. Its just the top of the box btw. 🙂

Some great posts there. I think that you only get out of your business what you put in. Whether that be time, money, energy ect. When i first started i used to work 7 days a week to save money but as time went on and the store got busier i was able to take time off. Having said that im still in...

That looks terrible, even if it tasted ok the presentation is shocking. It looks like it was sauced by the (take my strong hand child) guy from scary movie 2 lol.

Hi guys i was wondering if someone could tell me why instant yeast is used in dough recipes at a percentage of approximately 0.3%? I currently use instant yeast at 1%. We mix the dough then ball it. The balls are rolled out aprox 90 minutes later then the rolled bases are stored on racks until...

We run a pizzeria providing pizza for takeaway. The pizzas are good quality and we use the best ingredients available but i was thinking last night of ways to improve the quality even more. The pizzas always come out of the oven looking well and nice and crisp but i find this crispness softens...

We use our facebook page to post specials. We try and keep the posts to a minimum so we dont bombard people and perhaps become a nusience. http://www.facebook.com/pages/Tele-Pizza/142500508812