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My current reicpe is 1 can saporito 1 can james river 2 cans 7-11 1 oz souffle cup fine salt 2 oz souffle cup oregano 2 oz souffle cup pepper 2 oz souffle cup garlic powder many people have told me the sauce is great I am considering adding 4 oz souffle cup of evoo. hopefully to help with small...

I love the thought of doing EDDM. Never done it. I have a guy in bangladesh that does my menus for $20(through Fiver) plus tip. I have a local printer that will printout 10,000 6 1/2x9 black and white menus for $1000. The USPS will send them out for me @ .187 cents per house. Thats .28 cents per...

The 5 years I have been open, I have had the option to add a tip to online pickups turned off. It seems like I am asking for a tip, or pesumptious. Tonight 2 customers said somthing about it. And the crew asked me to turn it on. Like many times before. I said “ok, if a third person comes in and...

I have my crew make spice baggies(oregeno, salt pepper, and garlic) to speed up the sauce making process. Can you do that with, salt, sugar and instant yeast? anyone ever switch to pepsi products without complaints? is it a deal breaker?

My shop is pretty simple. Just to give you an Idea what I have going on. I do $6000 a week. open 4 to 9pm, 7 days a week. I manage all shifts, I make all dough and sauce myself. I have 1 Insider 4:30 to 8 monday to thur. 4 on Friday and 2 sat-sun. 2 drivers everyday 3 on friday. My store is 550...

Anybody got a tip on how to not let pepperoni grease not destroy your crust?

I am sure you all have seen the bakers pride 2 pizza deck ovens. but they are $2,500 bucks. Has anyone bought or used a Admiral craft or kitchen monkey, they are only $700? I wanted to get one to reheat slices or finish a well done pizza to give it a crispy crust.

I have always just bought the Red. But everyone is out of yeast .Today in RD I see IDY in a gold pack. Anyone used that one?

I Have a Lincoln 1000. I guess made in the 90’s. I have had it for 1 year. It runs good, and if it broke down, my service guy can fix anything. The problem is that it cooks about 15 degrees hotter at about the last 8 inches in the back. It doesn’t sound like much, but at 8 minute cook time, it...

I have been using them for 2 years now. Most other shops around me use nothing.

This is not a new problem. I have struggled with this for a year and a half. The problem is docking the dough, and small amounts of sauce leaking on the peel. Is there a change I could make to the dough to where it would not need to be dock. Its seems like just in the past decade or so pizza...

Hey guys I have a double deck Blodgett 461p. I have it set at 550 degrees. I use the dough recipe that Tom Lehmann suggest. And after about 6-8 minutes the pizza is very crispy. a couple minutes out of the oven, whether it sits in a box or on cut peel, the crust has gone very limp. I can’t...

I am selling my label printer. I paid $648 for it (new). Only used it a few times. The original roll is still mostly full. I am selling because I use point of success (POS) and it was just to complicated for me to get things working consistently. I found that I prefer just grabbing a box. $300...

I have a Blodgett 961p double deck. I have been open about 6 weeks. I am up to a whooping $3000 grand a week. I started using a 50/50 flour semolina mixture, which I like, because it slides off the peels easily. But the semolina is messy. It appears as a burnt product in the bottom of the box. I...

I am opening a small pizza delivery/pick up shop in a couple of months. Sparrow’s Pizza. I want to have the best possible pizza. I am using an old double deck Blodgett 960p. I will be using Pizzaiolo for the sauce. All trumps flour General Mills. Grande whole milk mozzarella. Iodine free salt...