thinking of adding pasta to the menu,we only do pizza, calzones and wings.looking for some ideas that anyone has, what types and which one is your best seller.i will have a 6 burner stove with a oven to cook it. tx.
i been open for 3 years now and the best i have done is 18000 for 1 month.done mail shark, door hangers just tired a working for free i know i started a bus. in a bad time but should i pull the plug?the cost of food constanly going up, i sell 10 -12 cases of wings a week at $90 a case. i could...
after u let the dough set 24 hour take it out of thhe cooler and let it get to room temp.then u start opening the balls,and putting them on screens do u wrap them back up and place i cooler? if so how long are the skinks good for?and after u put them back in the cooler do u have to let the skins...
what causes it and how to correct it .my dough mix is 13 cups water,2 tbsp yeast,4 tbsp yeast,4 tbsp sugar,32 cups of flour.i use high glutten flour.instant yeast cooking in a blogget stone oven at 500
