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10" 9oz 10 per half sheet pan 12" 11.3 8 per half Sheet pan 14" 15 6 per half sheet pan 16" 18oz 5 per sheet pan I chose those weights because each tray is diviable by 90oz. That way I can just make 8 tray batches with out doing any math. Are you gonna start making your own dough? Let me know...

Order an edge though pizzasolutions. they got an edge 24 inch.

I use the top of the oven, but not directly on the oven. I have a couple of sheet pan grates to give about a half inch space.

https://www.webstaurantstore.com/eagle-group-pih48-pizza-holding-table-48-120v/575PIH48A.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjw3qGYBhBSEiwAcnTRLkEZThZJgj0S4HFryB4kgvuSf-y4R5vp0ycfR1FnXl-mNLjBEu3mvxoCZvUQAvD_BwE

My computer guy developed his own gift card system. $20 a month and $1 a card. Its just kind of a promisary thing he does through my POS. I just recycle the cards also.

2 college kids last week 2 college kids first week I’m even

dough hooks are designed to go clockwise. Is it possible your running it backwards?

I would think full open, closed, closed, full open is a simple change, and equal to what they suggest. Also the Yeast dies out after 2 minutes, so you wanna as much bang at the beginng as possible.

First night on. Every online pickup had tips.

The 5 years I have been open, I have had the option to add a tip to online pickups turned off. It seems like I am asking for a tip, or pesumptious. Tonight 2 customers said somthing about it. And the crew asked me to turn it on. Like many times before. I said “ok, if a third person comes in and...

Yeah I’m a real olive lover. So I only want the best. I’m not only the president of Sparrows pizza, I’m also a client.

Anyone else notice the quality of olives these days. I understand why teens and 20 somethings dont like olives. because they have only eaten shitty olives. I cant buy olives from RD. I have to get the most expensive ones from US to even come close to the way olives are supposed to taste. $70...

Mine Have been .036% for months now. last month was .049%.

I feel like a fool. 5 years of buying 36lbs for $44. instead of 50lbs for $9

Same here. I should listen to my instincts more

Thank goodness for Tom Lehmann. I just started with instant and never looked back. I know zero about yeast.

I just bought a 50lb bag of “all purpose salt” says nothing at all about Iodine. As I walked through RD I asked every restaurant owner if this has Iodine in and no one know. I will just do the old fashion and test it out.

that would suck to be that driver. also no icentive to be nice.

Does anyone notice a difference between kosher salt and table salt. as far as dough making. I have only used kosher salt from the begging, cause I saw John Arena say to not use iodized salt. I never thought anymore about. It would save money plus I wouldn’t have to open a new box every few...

I have only made it twice and it was pretty good. I used a hand roller(took 10 minutes) I want a sheeter same reason as you though. you can call me at 804-309-1807 and I will tell you all I know. I have saved recipes on my computer when I get home at 10:30. Its very different process