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I make Detroits/Grandmas all day in my Edge 60. Not sure what your hydration% is but I swapped out the water for a wheat beer (Gumball Head from 3 Floyds) and it’s crazy crisp, travels well, and the crust color is amazing!

This or at least try the new distributor for Grande and some other products as they’ll give you “intro prices” as a new customer likely on same products you already get from the other guy. I always keep 2-3 distributors to shop prices each week with their online sites and their weekly specials...

My Bacon Cheeseburger pizza is famous! I use Ketchup/Mustard mix, ground beef, thin sliced pickles, mozz, cheddar, red onion, diced thick cut bacon, and sesame seeds. https://www.thrillist.com/eat/san-francisco/inner-richmond/bacon-cheeseburger-pizza-at-grinders-pizzeria-in-san-francisco

I just cook Cheese pizzas less. Push them in a bit to cut off about 30 seconds of bake time.

Pin the distributors against each other. Play the game. I have mine around 15 cents over market typically. They both come in at 22-25 cents over market and I pin them against each other to get the best price. It’s all you can do as a new or small shop without a large volume.

Yep same here. If you aren’t doing this you’re killing yourself. Unfortunately the cheese price has been extraordinarily high for quite some time this year so those savings only lasted me for 5 weeks. Been paying $1.98/lb for WM Mozz for 3 weeks and makes me sick!

Yep I do this too. I charge 2x for a several toppings - goat cheese, Italian beef, bacon, salami. For bacon topping, I already use a 10-14 ct bacon ($2.99/lb) for my burgers and paninis so I just use that. I put on a sheet pan for 6 mins at 350 degrees in the convection oven so it’s par-cooked...

Must depend where you are in the market. I’m just outside Chicago and we have a lot of Michigan transplants in the area as well as my other shop in San Francisco and we sell Detroit Style Pies more than anything.

Wasn’t this one of Kramer’s ideas on Seinfeld?! He and Papi were going to open a place where customers could make their own pies I believe and the sticking point was when Kramer tried to put cucumbers on his pizza lol

Usually .15 over block price but these market prices are beyond crazy right now. Market close at $2.052 today! WTF!

Recently added Toast and so far love the system and the price couldn’t have been better. They have financing too if needed.

I do these. Best to use a dough sheeter/roller to take the gas out. I use a double sheeter. Open the dough ball up in the top section then run it thru the bottom roller after that. Then, I close the bottom roller 3 turns to make it thinner and run the dough thru the bottom roller again. After...

After years of using Trumps, I switched to Bouncer at my new spot. Their 25lb bags vs Trumps 50lb bags make our dough making process easier. Tough to beat the price Battaglia has on it too.

This is exactly what the local bakery does for my spot. Pick a few and give them a call or go in person to discuss. Better product, fresher product, and sourced locally all while be much much less expensive. I get 6 oz frozen cookie dough portions for Skillet Cookie desserts. We sell quite a bit...

Sweet Street is crazy expensive. Have you tried contacting a local bakery to make your cookie dough for you? They’ll even portion it for you to save you time for the same cost. The local bakery I went with does the same size cookie doughs for 1/3 of the price and it’s not only a better product...

Yeah they had a great quote and almost went with them but at the last minute I ended up getting a deal with State Farm for $121/month!

I’ve done restaurant leases for years. There’s always two routes: Give him the asking rent but negotiate extras like extended free rent and some of the build items clownhair mentioned OR offer a counter rent. Since the rent is so low already, it may be best to first try and negotiate extras and...

Who are you guys using for Non-owned delivery insurance for your delivery drivers and what do you pay annually?

How was the Pizza Expo anyway? Missed it for the first time in years. Thinking about going to the Pizza/Pasta Show in Atlantic City in September. Anyone been to that?

Yes put the breadcrumbs down on top of the cheese then the veggies on top of that. I just roast my green peppers for 90 seconds in the oven during prep and place on the make line but breadcrumbs is easy too.