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I just bought a new spiral mixer to replace my dying J-hook mixer. The J-hook mixer had 3 speeds, and we used it with the lowest one. The new mixer only has one speed and it seems faster in comparison. We usually mix for 6 minutes, stop for 6 and give it another 5 or 6 minutes of mixing. We...

I just heard about pokey sticks and beer nuggets, but I have never seen either of them. Can someone describe them for me?

Where can I see examples of fluted paper/liners? I’m trying to vent my more my delivery pizzas by using this. Sorry if this might seem like an odd question but since english is not my native language I’m having a difficult time figuring exactly what type of paper you are talking about. I don’t...

We currently serve our pizza using aluminum trays. Our pays come directly from the oven stone and after some seconds of cooling off are placed on standard aluminum pizza trays, but this cools the pizza a bit. We want to replace these trays with something that is not as conductive, like wood...

We have a deck oven and initially we used to bake our pizzas on disks but after some training we finally moved everyone to not using disks and using the peel instead. When the dough is hand-stretched, we sprinkle flour on the peel, add the toppings and then the pizza goes in the oven. My...

A customer shows up quite angry at our shop complaining that his pizza was a complete mess, that all the ingredients where shuffled and that there was cheese smeared in the box. We happen to know this is true. But we ignored him. Why ? He ordered that pizza a couple of days ago. It was raining...

A couple of customers have told us that they feel our pizza lacks sauce. This could mean a couple of things, the obvious one, is that there is not enough sauce. The second one is that the sauce lacks flavour thus giving the false impression that there is not enough sauce on the pie. I would...

(I originally posted this on pizzamaking.com, you can see the photos there) The top part of our crust is flat and doesnt brown at all even though the bottom part does get a decent browning depending on the oven time. In a reply to another message Pete-zza suggested to answer a couple of...

We dont have a walk in cooler so we use a double door cooler. Standard boxes (26in by 18in if I recall correctly) don’t fit because the space this cooler has is 25in by 18in. We are short by less than an inch. Are there any dough boxes that come in non-standard sizes ? if so, where ? Or, do...

Currently we are using some screens and pans in our deck for various reasons, one of them being that we haven’t been able to correctly use the peel to assemble the pizza and then transfer it to the oven. Putting flour on the helps the pizza not sticking to the peel, but the flour that sticks to...

We are about to open our place and we want some feedback or critique regarding our procedure. Our process begins around 10am. Mix all dry ingredients for five minutes. Start the mixer and slowly add water at correct temperature. After the water add, slowly, the oil. Mix the dough until just...