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We struggle with training on dough and ran across a batch last night that I can’t figure out what they did. We use 16# water, 25# flour, 2 c sugar, 1/2 c salt 2 T yeast and 1/2 c oil. We usually leave at room temp. for 15 mins then move to walk-in for 3 days before using. It’s usually a joy to...

We have a large delivery area - some runs 10-12 miles and it’s tough to keep the pizza hot. Has anyone tried the Oven Hot heating element from Ultimate Pizza & Hot food. They go inside the delivery bag and are a lot less expensive than the plug in type bag (about $85 versus about $400). Just...

We leased a place 6 months ago. Name has been around locally for about 20 years and the last owner really ran it down. We didn’t realize quite how bad until after we got into it. We’ve had a lot of struggles in the past 6 months and without this forum, I think we may have thrown the towel in...

I know that doorhanging is the best marketing out there…we’ve done thousands and it’s really effective. I do have a couple challenges that I’m hoping someone could help me with: The weather has turned and it’s pretty nasty - do you continue doorhanging in 40 or below degree weather? How do we...

I’m having trouble accessing the archives so I’m not sure if this answer is out there… Is it possible to develop a deep dish pizza you can cook in a conveyor? I tried some of the recipies in the recipe bank but I had to run them through 7-8 times. We’re running at 4.8 minutes so 1/2 hour...

Can someone help me with the difference between these two?