Search results

We do dine-in, take out, and delivery. Been open a litte over 2.5 years. We just went with a POS in March and our delivery is pretty weak. The following is the ratio breakdown…dine-in 65%, take out 28%, delivery 7%. I like to think we do a pretty good pie. Menu price 14" for $11.25, 16" for...

While I have read many posts regarding getting a crispy bottom on the pie, I still have not reached “acceptable” results. As many posts state, the pie goes “down hill” once it hits a box or even a pan due to the steam realeased from the bottom. Here is what we do… in a deck oven we have pushed...

Hey guys long time since posting but have a question. While I have read many suggest tempering dough to bring up to room temp before baking, I have not done it. What is the effect on Not Tempering before baking, and what are the advantages of tempering. The primary reason I dont do it is due...

we have a big event coming up and was looking for advice on pre-stretching skins. I know some places do this to prepare for lunch or dinner rush, but we never have. The times where we have stretched out a dough by mistake and left it on a pan to use later seemed to produce a “dried out” skin. I...

Hey guys/gals… I am trying to get a littler crispier pie crust than I currently have. I backed off the sugar to slow down the browning and allow for a little longer bake but it didnt help much. the pie comes out not bad but gets soft on the bottom and crust (cornicione) rather quickly. I know...

I previously posted about getting a scooter for delivery, and was ready to get one but…I cant find insurance! Does anyone have any recommendations on who can insure it for my guys to drive? Are those with scooters not getting proper coverage and “flying under the radar”? I could relly use some...

ran out of flour today (SAT) and will not have any for Monday lunch. I currently use high gluten (All Trumps or Ballissimo) I was wondering if anyone had recommendations if I use all purpose flour from walmart. It will not be high gluten, but is there anything I can do to it to get it similar...

In addition to pizza and pasta we do most traditional subs…Chicken Parm, Eggplant Parm, Meatball, Sausage and Pepper, NY Sub (Ham, salami, pepperoni, cappicola, prov), and Ham and Provolone. Was thinking about adding turkey to do some sort of turkey melt or just a classic turkey and cheese. I...

has anyone ever used, or are you using a scooter for delivery…I’m right next to a small college (5k) with the dorms and several apt complexes near by, and was contiplating the idea. We often get dishwasher/drivers with no, or no decent vehicle, or they don’t want to use their car. I also...

I could use some advise on making my meatballs. We currently mix ground beef, veal, and italian sausage (4/1/1) ratio along with grated romano, salt, pepper, granulated garlic, ground nutmeg, fresh parsley, orgegano, breadcrumbs and easy eggs. mix together, ball in 1.5 oz balls and bake in oven...

I would like to add a 4 or 5 cheese pie to my menu. I currently do a grande mozz/prov mix on all pies. I carry feta, parm wheel, asiago wheel, gorgonzola crumbles…any suggestions on putting together a good mix. I have made several with all cheeses and I’m not quite sure about the finished...

I have read many post and have also experienced how the pizza goes down hill and begins to get a soft/soggy bottom once it hits the box due to steam. :roll: I do a NY style and was thinking of trying the Crust Savers, do they, or any other options work? I am really trying to get into the...

I currently baste the bottom of dough trays and dough balls with EVOO…with the high expense of this product, is it necessary to continue to use it or can I substitute blended (80/20) oil…dont want to sacrifice flavor or finished product. would like opinion from some who have been it longer than...

I was wondering what you guys would choose for a car topper and what vendor to use do you like the 3 or 4 sided, any style recommendations? big logo? big phone number? thanks in advance Pizzahead

is anyone using a remote video monitor system to see whats going on in their shop? I know a good mgr/asst should keep it in line but I was wondering if anyone used it to keep an eye on things from out of town or when your at home. especially the guys who have more than one shop. I thing the cost...

Hello all is anyone familiar with the "“bake” of a brick oven (gas fired, not wood). Will it give the pie a blackened scorched look? I am baking a new york style pie now. our current location uses a BP y602 and we are looking for the “look” and ambiance of “Brick Oven” in a new location. I dont...