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I have just opened and pay .67 for a 22 oz dough ball I was just wondering what everyone else pays. For those who make theirs what is the physical cost for making dough, not including equip and manpower? thanks Bill

Hi just opened have a garland airdeck. It cooks very fast much faster then stone decks the only problem is the pizza cooks fast but the crust is a bit soft. I am trying cooking on pans and screens and not finishing on the deck, different temps also any comments or pointers would be a great help...

opening this month and I have a set of airdecks I was wondering how others have cooked on them. I used to have a BP y800 and cooked on pizza pans and finished them off on the deck. Any experienced airdeckers out there.thanks Bill

I know these are pretty simple but does anybody have a decent recipe for garli knots and how do they sell for you…thanks Bill