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This is good info that should be included in the equipment section of the FAQs.

When I first opened, I cooked bacon from raw in the oven on a sheet pan. After weighing it out before and after cooking I found that I was close to paying the same per pound as I would be buying it precooked with a lot less labor involved. Not worth the hassle in my shop.

Re: anyone know of a good paper for cooking pizza in deck ov I use parchment paper and I really like it. It’s kind of pricey though at around .08 per sheet, but it beats baking directly on the deck or using screens in my opinion. Keeps the oven clean and never worry about pies sticking to the...

I use parchment pizza sheets. They cost aroud .07 per pizza, but no mess on the prep table or in the oven. Just like baking directly on the deck.

RockStar - What is the Burke equvelant?

Oops…forgot the fennel seed. .3 oz.

I am currently grinding mine with a meat grinder attachment for my mixer with a 3/8" plate. The ingredients I am using are: 10# Pork Shoulder 2 oz salt .5 oz pepper .5 oz granulated garlic .1 oz Basil .1 oz Crushed red pepper 6 oz Water This was what I used in my last batch I made. I still...

I meant to say that My blend is a little too spicy yet, but close.

Did you ask the owner about the sausage? I’ve been playing around with grinding and seasoning my own. My blend is a little My guess is that this owner is doing the same or having a butcher custom grind and season it for him/her.

Last year was my first Easter. I chose to be closed. Missed a total of 6 calls. I’ll be closed again this year.

A french fry cutter works well for dicing veggies as well. Not the easiest thing in the owrld to clean though.

Sam’s Club is usually around $2/lb. I buy Burke from my distributor for $2.80/lb. A pretty big difference, but worth it to me.

If your deck oven is a Baker’s Pride, you should be able to adjust the amount of heat that’s coming into the baking chamber from the top. Close the vent until the bottom and top are evenly done. I have to have mine wide open all the time to get the bake I want.

Keep in mind that if you want to start making pizzas for resale, you will fall under the jurisdiction of the USDA as well as your local health dept. if you are selling pizzas with any meat on them. It doesn’t matter if you use precooked toppings. It opens up another set of regulations that you...

I start my ovens (BP451) no later than 1.5 hours before the first pie goes in. I open at 5:00 and usually start my ovens at 3:00 so that I can have pizzas ready to go the door by 5:00. By 4:30, the burners are no longer at full throtle and maintaining temp. My wishostat is set between 525 and 550.

I’ve done it too Nick. There’s never a more sickening feeling then to know you’re goiing to have to play catch up for the entire night.

I’ve been a little intrigued by the marketing of the all “natural” toppings by a member of the big 3. I have to say that I’ve always considered their pizzas to be compared to flavorless cardboard, but this new concept takes flavorlessness to a whole new level. I couldn’t taste anything except...

Pizzafanatic, I guess I don’t see it as competition because I can’t compete on their level - meaning the playing field isn’t the same because I don’t have a dining room. If I did, then I would consider them competition. Delivery is not an option as being in a rural area, the population center is...

I am 18 months in and just do carryout in a very rural community with no competition to speak of. I do not have space in my current location (I own the building) to add a dining room. I am currently breaking even. I frequent other independent places on occasion and it seems as if lately, I’m...

Tom has suggested in the past to take the water you plan to use for your dough and put it in your cooler and take it out as your mixing the dough. I take that to mean that the water would be between 37 - 39 degrees when it hits the mixer bowl. Your finished dough temp then is around the 70...