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Hey, I was wondering what would work better for a parbaked thin crust pizza? We currently spread the dough by hand and then dock it before putting it into the oven for par-baking. We like to parbake it just before it starts to brown. Would a hot press do the job of giving me a thin crust, which...

Hey, I’ve opened a pizza place after college and its been running for a couple of years, have had steady sales growth and fairly loyal customer base. We offer home delivery and take out only. I’m considering opening a couple of more pizzerias in the same city/state. I would like to know if...

Hi, I have been using the Lincoln Impinger 1301 since I started my pizza place 6 months ago. Currently I average about 21 pizzas per hour. I would like to increase my production to 40 pizzas per hour. It’s italian style thin and crispy PAR-BAKED pizza. I’m cooking at 500 F and the first pizza...

Hello Pizza People, Monsoon season is approaching here in a couple of months. What this means is about 2 months of rain almost every other day. We primary deliver on motorbikes (because of parking issues), and was wondering if there’s any way to keep our pizzas warm and dry till it reaches the...

Hi, I sell thin ‘n’ cripsy crusts. During delivery, the pizza stays hot but loses crispiness after about 10 mins. I bought these thermal bags by Ingrid. They only keep pizzas hot, NOT crispy… I cant seem to figure out why its happening Do you think its something to do with my recipe? (Its my...

Hi i’ve just started a pizzeria, and because of bad road conditions/potholes/etc my pizza slices topple on one another during delivery. we use motor bikes with a hot box in the back. The pizzas are thin crust and very light, so there’s alot of room in the pizza box. Any solutions to help keep...