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Wow. I didn’t even know that existed. cleaning and maintenance must be a bitch.

can you explain why?

I am with Vantiv, 2 accounts 1 in store 1 online. I do about $5500 a week. At the end of 2019 I was paying around 5%. My Grande rep started to work at a CC company, So I was going to switch to the new place he was working. So I called vantiv and told them I would like to cancel (I called during...

Great. I asked you to post a pic with just sauce, cause I thought you may have also been using to much sauce, but it looks good.

can you show a pic of just dough and sauce?

Do you know what top fingers are open/closed? the 2 in the middle should be closed Are you creating an edge on the crust? or are you just flatting the whole dough? Make sure the sauce is flat at the edge. If it raised at the edge, half will move in, and half will move out. It looks like a...

I wish I didn’t have to use Grande (or Bacio). That would save me $500 a month. But the Flavor compared to Leprino(or every purveyors so called “house cheese”) is indisputable.

I don’t know anything about a matador oven. If you got the money and just want to upgrade you should go for a Marsal. But if you like the blodgett, and just tired of it breaking down, just hire someone to replace all the functioning parts. Couldn’t be more than $1500 per deck.

Mama Isabella taste like dog food. I dont see how people get away with it. I like the bold, but I dont use it because a customer told me her kids noticed the spiciness, and didnt want it anymore. I use the one through US foods that says the “performance pepperoni” on it.

The performance pepperoni- Hormel. its the best. I would not call it simple.

Me too. I would also like to be in there on Friday night and watch it all happen.

Good tip. I like them slightly better. right now they are on sale for 20.95

Yeah, a very good guy helped me a hell of lot.

Alright Ill give them a try

I use Tyson tenders from RD 007441. 2.90 a pound. they are uncooked breaded. fry 5:30 seconds They taste great. Do you use your current process to make more money or do they taste better?

I meant to post this. https://www.pizzamaking.com/dough-calculator.html

Tom will probably want to know your full recipe(bakers%) and what type of pizza you are making. If your making hand tossed new york style, you need to use a higher protein(all trumps 14.3%) to form the gluten. 56% water is low, that could be a problem also. Although I have tried 56% before I...

What kind of flour do you use?

You use a company that supplies you with a tender that is coated in batter in the liquid form? Just curious

Wow I thought it would be much harder to clean. Yeah Id be interested in buying them.