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how long does the dough balls have to be out to make a pie when under the prep table?is the prep as cold as the cooler or can they be made into pies right from the prep table? still cant decide on press or hand toss so if both could be answered thank you.

if i make skins ahead of time and place them on screens and put them in the cooler will the dough form in the holes and cause the pizza to get stuck when its cooked? or should i use pans?

i see some of you attend auctions.im wondering if purchasing large pots and pans is a good idea?im told you are better off with seasoned pots and pans (sheet pans, screens ect.).and maybe work tables.any advise would be helpful. thanks

how do you know what size water heater ? does it have to be commercial? the plumber wants to put in a 100 galllon residential.we will have a under counter hobart dishwasher. what do you go by to know what size is correct?any help would be appreciated. thanks

i wrote this wrong you guys must think this guys an idiot.i didnt mean meat sauce i use meat and bones toflavor my sauce then remove them. like making stock. not pizza sauce spagetti sauce ect.but is this still considerd meat in sauce .

do you think putting meats in red sauce would cause problems for customers ? i guess im thinking vegetarians and food allergies.

anyone order them from online stores? thanks

anyone with a 3K pizza/bar or advise on kitchen staffing? 79 seats,19 bar stools, pizza,entrees,apps,.im the owner manager of pizza side would like to know how many people you would use.am i wrong to want a pizza maker/cook and a kithchen cook? are hours are M,T,TH,FRI,SAT,S. 11am-10pm.what do...

im still about a month from opening but i go over in my head every day what is going to happen and what needs to be done the week and day before. can you give some input what your first day like? thanks

if you were 10% owner of a pizza/bar and you were to recieve a salary and bonus what would be fair as far as bonuses? i will get $800 week salary and will be in charge of entire store 3K sq.ft. other owner silent and owns building.he wants to pay a bonus since i will be there 90 hours a week...

i need to know what would change in a dough recipe using all trumps 25lb if i use a doughpro heated plated? thank you

a number of members recommended pos as my pos software. thank you for the responses.my new question is we like what was offered and there office is right near us. but when i contacted other pos systems they told me point of sucess will not work if we do more then 5K a week.so before i go with...

ill try to give enough info for my question. how would you guys staff a 75 seat ,11 barstool pizza bar? total size 3k sq ft., serving all types of pizza,italian entrees,appts,salads,sandwiches.package goods beer/wine.thanks if this question can be answered.ill be the front counter and pizza...

i hope you dont mind me asking you really have toppings of alligator,rattlesnake,boar.can i ask what type of sauce and cheese you use for those meats?and can you get them in the northeast ?thanks

First i want to thank everyone on this site for all the help.my question is were at the seating point of choosing tables looking at solid beech,mahogany,square tops size(36"x36") cant seem to find how many sq ft are taken up with the chairs .meaning the table is 9sqft so how much is added w/the...

what is the best way to do sauce red,alfredo,pink? do you guys make big batches? make it when ordered?make enough just for that day? thanks

thanks for the answer about the pos software , point of sucess, now what about hardware what are you guys using? the list of companies is unreal! who do you chose? where going to have an office,bar,kithche,pizza counter.

looking at doughpro and doughxpress. anyone using either ? pro and cons if possible? thanks

what is a good system for pizza/bar.so many out there who do you choose?

about how many pies do you guys go threw for slices during the day?