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At this point in time, middlybe Marshall is just for the big chains, they get special deals and priorty, a pain to clean. Get the EDGE. The 2 owners leaned everything from Lincoln, and added a few things of there own. 3260 shipped in 3 days for 15,000. Run at 500 for 5 minutes, 107 14" pizzas...

No Polly-o in my area. I bought that platnum riccota you suggested, I dont have good taste buds for it, so I just took you word for it. $40 for 4 at RD 🙃 Cant get those shaved meats in my area either.

typing in the Item # does not work in the “search catalog” is there another way

Im going to try the polly o. Its intresting that Grande has the best Mozz period, but you have found that their ricotta is not the best and I have found that the parm is not great, both grated and the wheel. I buy the supreme blue cheese because if I cut in a little square hole in the seal to...

Grande (Most important) I use grande, but I love US’s website the most, Its far and away the best Polly-O ricotta… polly-o is better than Grande SOPRAFFINA? is that a thick ricotta for cannolis? Kens dressing… a must have, but I get it from RD B&M shaved steak, this is better than steakeze...

Bacio is a permium mozz, its good, they give you money back on a card, and other perks, and its very white, made by Leprino Arezzio and Roseli is the same thing sold by different companies with their own fake name made by Leprino, Their flavorless but functional. A cheese pizza made by these...

I don’t think your going to find any charts on finger setups. Licocoln told me thats proprietary info. meaning he can’t tell me a finger setup because it may be the one Dominos uses.

I had this problem with with my lincoln 1000. It was sending to much heat to the back of the oven. Sometimes people want the back or the front hotter for loaded pizzas, so they order special fingers with a certain type baffling to direct the heat more to the back or front. Baffiing is just the...

did you get it cleaned recently, or is the oven new to you Because it sounds like the fingers were installed improperly.

I wonder how long a par bake would stay good if bagged and refrigerated.

I just mess around with pan pizza for the crew. I have found that cooking it for about 4 minutes with nothing on it makes a very thick airy crust, just like pizza hut in the early 90’s. I also use an 18oz dough with 12" inch pan. I tried doing it the new way dominos does, by just forming it in...

I noticed those the other day, while looking at Kicthen Monkey(generic equipment w/free shiping) I thought to myself, why would you want that. Pros: you dont have to kneel down to reach the thing all the way in the back. easier to clean Cons: trip hazard, everyone has to get out of the way to...

what brand has better flavor?

that would have been cool in 1998 😀 a small rural town Be A Leader… NOT A Follower all those people left town when they graduated high school. 3 yrs or more of pizza making skills in a small rural town? I would think the best idea is next time you hire someone, make sure it is someone you...

I would love to add pan pizza if it was simple. Sometimes I will make one for the crew. I put some oil in the bottom of a 12" pan. Put flattend 18oz dough in to the edge of pan. bake at 500 for 3 minutes. take it out add sauce, mozz, topping. Then bake for 5 minutes at 500. Could you post your...

if your doing 40% hydration, and using a dough roller. pizza hut in the 70’s and 80’s just used all purpose flour.

I just Ignore them. The type customer I want is smart enough to know those are bullshit. 😀

Its US Foods house brand Patuxent Farms. #9067218. They are not breaded. Just the kind you would get at the chains a decade ago.

My food cost is 33%. I dont know my food cost on salads. I charge $10 for a Greek 8X8 packed container. I took the wings off the menu Jan 2021. But about 4 months ago I was looking around in US Foods and found 10lb precooked wings for $30 #9067218 (about 70 wings). I thought I would try them...

Why do you rest the dough for 30 minutes. Tom told me in a email to ball it up and refrigerate in 20 minutes. Thats what I have done for 6 years.