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I opened my shop 3 weeks ago and it has been amazing… I am in the UK BTW… I joined Twitter and searched myself and what do you know…staff bitching about the cleaning/jobs they have been asked to do…staff saying ‘I am pissed off that I am here at work on a weekend’…‘gotta clean the toilet’… I...

Hi guys, I have been cooking pizza in a home enviroment but very shortly I will be doing it in a commercial oven. The oven is a twin deck electric oven that tops out at 900 degrees F, I can adjust the top and bottom heat in each deck independently, I will obviously play around with different...

So, I am a day or two away from getting my hands on a new twin deck electric oven you can control the temp of the floor and ceiling in both decks and it has a max temp of 500C on both the floor and ceiling. I will be baking straight on the deck (no screens) with a fairly highly hydrated dough...

Hi there, I’m a newbie so sorry if this is a silly question… I will be baking my pizzas in a electric pizza oven straight on the stone deck, how do you guys get the excess flour out of the oven in between baking pizzas? is there a proper tool for the job or is it just a case of dusting it out...