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Hello Kris,I can’t quite come up w/ a name but I would definitely give it a silly name,one that will stick in the ‘kids’ heads like ‘Da Screwy Louie crust’ something in that effect. Good luck! Niccademo

pizzatime: Hello pizza,We do an insert twice a month in our local free paper that goes out to every home in the area 117,000 to be exact.It cost me 1200.00 for the month and when it hits the homes on a Wed. and Thurs. we have to be on our best because it comes in like a rollercoaster.The best...

Wow,I guess here in the Philly area these licsenses don’t exist or are not pushed at all because I never heard of such a thing!We have a vender and thats it. Niccademo

SAL: Hello Sal,I had the best weekend in 3 years this past weekend and then Monday came to a dang stand still along w/ Tuesday and Wed…I learned something about this business along time ago…it is Don’t try to figure it out!Just wake up everyday and hope and plan for the best.And of course along...

Hello Pakula,I’m shocked that there are still place that will allow you to not have a hood w/exaust for this releases the gasses/carbonmonoxide out of the area let alone all of the heat it will bring you in the summer.A hood will cost 1000.00 per ft…So if you have a 6’wide oven your looking at...

Nick,when you say firm it up I think your speaking of the inside.If so we just do it like it is hot,wet and juicy in da center.Ours is about 8-10 inches always a little diff.do to always made by hand/roller.Nick,I made some for my baseball team a couple a weeks ago w/ Jif peanutbutter and Jam in...

Nick we do the highest dollar amount also butt,we did lie last year do to the same class one again so we said another class one by a few bucks just so we can bring in a new crew of people. Niccademo

Sammy,I would just do a good Italian loaf.I would prefer a good semolina but thats just me. Niccademo

Hello Big Nick,…I had to giggle when I seen this.We been doing this for many a moons w/ Marscapone,ricotta,bitter choc. then topped w/ powdered sugar.We call it Da Goomba Dessert.Its a great in house seller but when boxed it gets a little soggy to say the least.We just found out that two other...

Hello Sammy,you’ll need a Pannini machine which cost abour 250-300.00 for a good commercial one.As far as recipes you can use your imagination and do just about anything in them.Just find a good bakery to use have them cut the loaf in thick slices for you and then just build sandwich and press...

Hello Roger,We do an inside out pizza that is deep fried.Just turn it into a turnovah 'if you will’pinch it closed very well then deep fry 5 min. on ea. side.You can add whatever toppings you like inside.When stretching dough be sure to use a rolling pin though because too thin a dough will...

Hello knight,We just won Best of Philly w/ our Chse.Stks.and Hoagies.We slice down our own Rib eye and serve on an Italian loaf that was designed by my baker.It is a semolina loaf that everyone is crazy about.Amoroso is definitely not a used roll here in Phila.that is just a thing that they put...

Hello red,I would definitely go w/ the tables and chairs,get rid of those horrible booths.So much cleaner looking and a larger look to boot.For the kids that can’t be controlled by their parents well,I don’t want them there anyhoo. Niccademo

I am very happy to be on the opposite side here.We have been extemely busy this month and numbers are growing weekly.I hope this wears off to you folks that aren’t though.Keep your heads high. Niccademo

REDBARNPIZZA: Hello Redbarn,This isn't mispelled by accident it is spelled this way for a reason but t/y for finding the negative. Niccademo

screedon: Hello Screedon,Here's the reality .....It brought you in business.Regardless of the fact that the persons lived at thier homes for a year or 50 years but that they now know of you and that [u]you gave them a free pizza and they now have your menu! Niccademo[/url]

Hello big Nick,Do you have a meat slicer currently on board? And btw t/y for your menu it is an awesome one. Niccademo

Wow,I’m having so much trouble picturing 100 pieces of pepperoni on a pie and I do an 18 ‘‘w/ 16 lrg. slices on it w/ xtra pepperoni 26 slices.I couldn’t imagine 100 pieces of pepperoni on a 16’’ pie. Niccademo

Our catch phrase here is…‘Come taste what everyone is raving about!’ We get more people come in and say they had to see for themselves and when they leave they’re always ranting about how good everything was.I guess it just temps them to chalenge that phrase,but it definitely works for us...

Hello Scotty,you definitely need a hood and ansel system in PA to do that.Where in PA are you? I am in Lansdale.