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Anyone got an interesting name for the old plain cheese pizza ? apart from margerita or cheese pizza etc

Hi Guys just wondering if any of you guys are using microworks from prism and want to offer feed back… thanks

hi Interested in introducing pan pizza to our menu , we have been selling regular hand tossed (similar to Doms… pjs) pizza for some years but the compitition is getting to intense , looking for advice on dough recipes and proofing techniques etc. Thanks in advance

OK very helpful on the last post, now can I ask you Guys, what way do you price, all pizzas this side of the water are priced to allow for discounts, coupons and free delivery, this makes the list price pretty expensive to start with are you guys doing the same?

just wondering if any of you guys offer a menu with just a base plus toppings set up and no set pizzas or speciality pizza? or what do you guys think? thanks in advance

Id like to address this to Tom Lehmann , but if you can help everyone is free to throught there advice in. our dough is; pizza flour 00 ( we are based in europe) 54% water .3% idy 2% salt 2% evoo we refrigerate after mixing and use from day 2 now my question is this: we are using mm ps 200 (...

anyone out there doing take and bake ? can anyone tell me the best trays /wrapping to use? and any ideas on how to tweak you dough/sauce to make it better for take n bake?

anyone out there got any good ideas/recipes for good wing sauces we ve tried all the commercially availableble ones …anchorbar…wing it …wyswings … but they arent availabe this side of the atlantic and are pretty expensive to import, so toying with the idea of making our own or anyone got any...

Having problems with crust browning (again) this is a problem thats appears from time to time ,we dont change anything ,time temp flour recipe etc yet crust seems to remain very light ,anyone experiece this problem, we are making our dough useing cold water and .3 % idy goes directly into the...

I know its been covered before, but I can`t sem to find any of the threads, Im looking for ideas on wings and the different flavours you guys are offering,

anyone got any experience with either of these ovens , there not common here in europe, thanks in advance for any feedback or comments :!: