Search results

In my search to find the style of pie I want to serve. I have decided that NY thin crust for me is the way to go. I have tried a few times what was called a “Chicago thin or cracker crust”…It is not at all like the thin crust from NY style much more crispy and cracker like. My question is …Is...

I was just wondering who do most of use for dry spices and oils ?..I am going to be using Roma as my main food supplier are they a good source for these things…Thanks for you answer…

Hello, I trying to nail down my location. I had looked at a property in a very robust shopping center. The center had several large anchors and is very diverse, I had pretty much settled on this location. I had an opportunity to look at another local about 1/2 mile down the street in a strip...

Hello, I was wondering what your thoughts are about a new shop opening in this current economy…I am in a business now that is related to a home luxury product that is now at the bottom of the list for many people. I have no real option but to shut it down. The neighborhood I am looking to open...

I am sure many here offer shrimp as a topping…I am working on a specialty pizza and I was wondering how does the un cooked shrimp do during a normal pizza cook time …to keep it simple lets just say normal is under 10 mintues…does it work well…I like to use shrimp that is deviened but uncooked…I...

Hello, I was wondering who uses someone who will pre pack YOUR own sauce and or dough seasoning…I was referred to a gentleman yesterday by a food rep…The rep liked using him for his sauce and dough…He felt it gave him better consistency…Anyone agree or disagree…

Hello All, I am going to be using a spiral mixer. I have found one that I think will be a good performing unit and its priced right. It holds a 50lb. bag of flour. My question is ( I am sure Tom knows the answer here)…Will your dough recipe vary slightly with a spiral mixer. Anyone using one or...

Hello, I am going to be doing some test pies at home. Anyone have any tips to try to duplicate the cooking of a store oven. I recently purchased a disk from Lloyds that they said would give a “hearth” like bake…I am going to be playing with sauce and crust as well different cheese and other...

I have been asking some very dull oven questions…It looks like a fish oven is the way I will be going…Anyone using one?..Or a Culter or Baxter…Picard?..I am moving towards them over a Roto-Flex as I think they might be a bit more easier to use and more energy efficient…I love to two windows on...

A few weeks ago there was thread running about rent %…I was unclear as to what the figures that were being tossed about were based on or what they actually represented…I tried looking for the thread but no luck in finding it. My question is this… the numbers If I remember correctly seemed to be...

:roll: …Well here is my question… After looking and seeking the wisdom of the experienced. I have decided to go with a Rotating and or Revolving oven…When I started my search I had ruled out conveyor type ovens but I did take a long look at them based on the words of Tom the good Doctor and...

Did anyone catch “Pizza The Movie” on the documentary channel last night? I saw most of it and PMQ was very much a part of the story. I thought it was OK but it seemed to focus primarily on the Dough spinning teams and competitions for them. I think it would have much better if they spent more...

I was reading some threads and there some wild pizza’s out there. Do most of you stick to basic core pizza’s. I know this seems to have even changed from what it may have been only a few years ago, as “white” pizza’s and the chicken BBQ pies seem to be fairly common. Does everyone have their...

I was wondering for those who have used a deck, rotating (roto-flex, Fish, Dalton, etc) or a Conveyor oven. Which do you feel is the best overall…Is the trade-off of bake quality of the deck or rotating off set by the consistency and simplicity of the conveyor … Which if you could start from...

OK…My oven hunt continues…Anyone using or have any experience with a Fish oven…

Looking for my first oven and have been considering a Picard or Roto_Flex…but these from Marsal Ovens…are sure impressive sounding after speaking with the rep and the company founder…If they perform as touted I think I may have found my oven…anyone know anything about them…?..THank you for your...

Hello… Anyone using a spiral mixer ?..pros…cons…?

Who use a special tool for veggie cutting ?..Or do most use an attachment on their mixer…

Hello All, Looking to get into the Pizza Business (worked in it 25 years ago)…My plan is this…In my area there are no stand out pizzarias …My plan is for a small…take out / delivery…limited seating place…in my direct area there the chains and a couple of mediocre indies…None are a place that...

Hello… Thank you for answering my question…which is…I am looking to start up my first small take out pizzeria…Our goal is to be a better pizza than the chains which is all we have in my area. I have been trying to find what I consider to be be the perfect dough for us. I want our crust to be...