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I was able to catch the tail end of the event. I’ve been going to the show for several years now before I opened my first pizza place. It’s been my ‘go to’ source of info as well as this forum because I’ve never worked in a pizza place prior to opening. After being in the business for a year...

Haven’t posted for awhile, been over 4 months with my new pizza place (first time owner/operator in pizza). Last Friday my Hobart 60qt started making the wonderful grinding noise of metal, looking down into gear housing, I suspected no oil. Fri afternoon took a trip down to Hobart and picked up...

What type of proceedures in opening , closing and inventory management do you guys use?

I’m totally brand new to pizza business. Never worked in one in the past so my recipes I’m trying are from many different sources. ( Internet, friends, associates). I’ve been having issues of huge blistering and consistency with my dough. Originally, I was using a recipe with 66% hydration and...

Just saw this article about Scientists at the University of Auckland testing different cheeses on pizza. They say a mix of Mozzarella and Cheddar gives ideal combination of texture and flavor! What do you guys think? If you blend your cheese, what type do you use...

I’m opening my first take out delivery pizza shop in several months. What’s your most popular size selling? Do you think a mom and pop shop can get away selling one or two sizes? (Ex. Like 18"costco type operation) or is variety key?