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I noticed in an earlier thread someone mentioned a book called “the Emyth”. upon further research it seems like something I need to read. Is there any literature out there you suggest to me or anyone else here looking to get smarter? It doesn’t have to be directly about pizza...

Anybody have a good recipe for NY style pretzel?

Every year when the weather changes so does our dough. The dough overblows way too fast. I have tried cooling the water down substantially to keep the finished dough at the right temperature but that is not working. We are currently using 1.5 oz of yeast per 40lb dough. Should/can I bring the...

Hey all, Today on my way to dinner, a restaurant I have never been to before one of my passengers made me go a very odd way. Along my travels I found a vacant pizza shop. After turning around and getting the number from the window I spoke with the landlord & was inside within an hour. This store...

I use a custom box. I have for years. It’s not much more money than the generic, I can’t see why anyone wouldn’t. Do you guys? When I priced custom bags years ago I remeber them being ridiculously expensive. With that being said I think it makes you look very classy.

im wondering if anyone wants to share details about large catering clients. does anyone have any large accounts they do daily, weekly? how much do they net?

I just wanted to share this with you guys. A 17 girl who started working for me about 9 months ago could be one of the best I have ever had. I like her take on pizza as most people don’t put much thought into it. Some of her measurements are wrong but her enthusiasm is there. As common pizza...

our new sandwich…“the meltdown”

Forgive me if I jump around. I had a long busy day. The other day, might I mention my first day back at work after spending 5 days in jamaica, I got a packet of information from my local school district’s purchasing dept. They offered me a chance to bid on the school contract for next years...

Hey Tom. In another thread we spoke of these. Im curious to know how you use them as your sauce. Im gonna get my hands on a can but I want to have a plan. I’m picturing throwing them on top of a “Grandma Pie”…a spin on a margherita pizza. You mentioned nothing about grinding or chopping, sounds...

Hey guys I want to make a couple of videos. Is there Anything you guys would like to know how to do? Sicilian? Stromboli? CAlzones? Pinwheels? Some kind of pizza? I’m trying to make somewhat of a how to video.

Hey People. I wanted to share my experience with a company called E all about it. (Eallaboutit.com)We used to use constant contact to send out our emails but as business got busier I found it hard to keep up with my newsletter and other Catering flyers and contests I was trying to run. I found...

Thinking about buying one. anybody using one? do you like it? any issues?

sorry for the dead link. this one works

Just wondering what the pack sizes are of the cases of cheese you are buying. Grande excluded. We use grande whole milk about 9 cases a week. My sysco rep told me that 9 grande are equivilent to about 11 1/2 of most other brands. going by pack size. Im not sure if he was blowing smoke up my A$$...

Hey all, I have been a TT member for years. I’ve seen them all. The “I want to open a pizza place” and the “Grande debate” I’ve brushed elbows (internet elbows) with the likes of Otis Gunn. I Also have left with more knowledge than I came with. The growing topic these days is marketing. Mainly...

Just another day @ the office. I thought the fact school taxes due on friday was a bad thing. now im o-o-b for the time being. Im sorry for the sideways pics…i got one straight…after today i just don’t have the patience to edit this post anymore. here is a couple of links...

We started mailing our menus out about two Weeks ago from yesterday. We started small (1000) not knowing what will happen. I started with A carrier route, not far from us, just in a part of town we haven’t tapped. The reason I chose this route was not because it was untapped but because it would...

I have been approached by the chairman of a local festival in the next town over. It’s an Italian Festival and they want me to make sausage and pepper sandwiches. AVG crowd per year is about 10,000. I will have exclusivity on sausage and pepper sandwiches, I will also be able to sell, soda &...

My place is in an old building and everything is getting dated. My walls in my kitchen need to be spiced up and painting is not gonna work. Im thinking of putting a stainless steel backsplash about half way up the wall then painting the rest. Stainless steel would be a lot easier to keep clean...