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Yeah I only put my garlic knots in the front, because the back is hotter, by a little bit.

It could be the baffles. You see the one on the left is sending air equaly to the front and back. the one on the right is sending 25% more to the back. some people want this, cause they put the well done, or combonations in the back. I had an old lincoln where the last top and bottom were like...

I am no expert, but have you cleaned it. Meaning pulled out the conveyor belt and pulled out all 8 fingers top to bottom and broken those down and cleaned and inspected them?

todays basil doesnt last very long, or I would have one

Sorry I’m not nickspizza. I just thought I would tell what I , do which close to what they do, just smaller batch. Also I wanted you to know he is using 3.25 oz soffle cups not weight. There is messaging, just click on someones name and tap the envelope.

I do 1 can sap 2 can 711 and 1 can water, oregano, black pepper, granulated garlic is 2 oz suffle cup each, not by weight. and 1 oz suffle cup salt

When I switched to diced, Grande gave me some cups. Back when I shredded The mozz I would weigh cheese in a bowl. 4, 6, 8, 10oz easier to remember than 57, 113, 171, 227

Thanks for the info.

I dont get it with the hearth baked discs. I cooked one yesterday, and the crust was actually softer then using a screen. You must have to run 8 minute oven times to see the benefit

you think restaurantowners.com is worth the price.

At Dominos we did wash the pans (96 thru 99). but they would put a lot of oil in those pans. I worked at pizza hut (92 thur 93) and they didnt wash the pans at all. then I worked at pizza hut again (99 thru 2001) and they did wash the pans, They said they had new pans that were very well pre...

Just stop washing the screens. If/when you do wash them, you have to reseason them. I worked at Dominos and Papa Johns for over ten years and they never washed them. I have had my place for over 6 years and I have washed them twice. When you have stack of them(15or more) just out of the oven...

Are you washing the screens at the end of the shift?

Never heard it called “live” dough. I’m guessing you mean dough you make in the store, around 60% hydration, then you rollup in balls and cold fermentate for a couple days. And by craker crust it is the premade stuff you buy through your distributor? or its very low hydration dough you make...

I have never said anything to them about their phones. Its a battle I could never win. If there is a lull in service, go ahead and look at your phone, I do also. But if there is pizzas to be made or cut, and phones to be answered, my crew would never consider looking at their phone. If I did...

The screens, just spray them with pam, bake them for 5 to 10 minutes in a deck or run through the conveyor oven once or twice. They wont stick anymore. Its called seasoning them. The pans need to be seasoned also maybe with oil or spray. and ran through the oven 2 or 3 times. the problem with...

36% cost of all goods gross 26% labor(not including me running the place) 5 insiders, 5 drivers I average $7,500 a week open 30 hours

Is dough room temp? Tom lehmann said the number 1 reason for bubbles was cold dough. I dont know how the first top finger being closed would effect bubbles, but why would you want to miss out on all the yeast activation in the first minute or two. Or I wander does all the heat from the bottom...

yeah, atleast anounce hey guys this is an old thread but…

There is no way dominos would do that storewide, It has to be something you just saw on reddit. maybe some franchise??? That would be the beginning of there end. on a side note In richmond VA, the best run franchise is Papa johns(Pizza Hut the worst)(Dominos is corporate) . 3 years ago they...