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I take part in events and sometimes we bake our pizza in stone ovens at 460 and other times use conveyor ovens at 460, 6 minutes. When using the dough we make, the crust is close in crispness with either oven. Because it is sometimes difficult to make our own dough, we recently used frozen dough...

I’m curious as to what percent folks are paying for WC. In California I’m at 8.6% with one claim about 3 years ago in the 15 years I’ve had the policy. The rate before the claim was closer to 5%. Not sure if I should shop a new policy or if this is typical of California rates presently.

I recently purchased a used Hobart 20Q legacy mixer-HL200. I plugged it into a couple different GFCI circuits and it trips them immediately. No problems when run on non GFCI circuits. I did read something on the web stating that since the motor uses a phase converter, this mixer trips GFCI...

I’d like to start offering a vegan pizza this summer Ideally topped with a vegan cheese. Several years ago I tried some vegan cheeses but they didn’t melt and/or brown in a desirable manner. Perhaps there are better vegan options at this point. Has anyone found a vegan cheese they were satisfied...

I’ve been getting requests for gluten free crust and am going to start offering this option this summer at the events I take part in. It seems like there a couple ways to do this: Make your own dough. I saw Tom L’s receipt on PMQ and this is likely the tougher of the options given the crust has...

I’m gauging what folks may be paying for frozen dough balls or selling them for in the case of wholesalers. An accountant friend is helping to reorganize a pizza shop/wholesale dough shop. The place hasn’t been managed for a while and hasn’t changed prices in many years. My suspicion is that...

Hey folks, An accountant friend of mine is evaluating a pizza/sub restaurant and is trying to get a range of food and labor cost such place may expect including paper products and chemicals. The shop probably does 60% pizza sales. My operation is a mobile by the slice gig and isn’t comparable...

On a recent family excursion we decided to try Woodstock’s Pizza. It’s always good to see what others are doing. The top of the menu board sign states in large print that they serve hand-tossed pizza. So I watch the process. The employee sends the dough ball through a Somerset 2 pass sheeter...

Was wondering if anyone has replaced an agitator bearing and seal on their Hobart mixer-or have access to the service manual. I live 2 hours from Hobart and have had poor service from them. I see the parts online for about $24 and having several A200’s, time is on my side and can do it between...

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Hey Folks, Curious what people pay for Gold Metal, All Trump, Hi-gluten, unbleached flour. I’m working with a Sysco rep. and the price was quoted at $18/50# bag. If I order a pallet the sales rep came back at $15.75. Should I expect to squeeze the price lower? Tom

I recently purchased an xlt 3870 oven and am making a NY style pizza, 22" pie with 32oz dough cooking on custom 22" lloyd’s quick discs. The product is good but I’m trying to get a darker browning of the crust. The real New Yorkers want it almost burnt. Presently the oven is set at 465 with 5:45...