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i also use premix dough its 24lbs and i just add water. it cost me 12dollars per bag it was 10 dollars couple month ago just recently went up. its called great american crust mix. i get it through fsa.

WELL I THINK FOR THIS SITE FOR GREAT INFO I GOT AND FINALLY GOT MY PIZZA REST OPEN. I LIVE IN A COASTAL TOWN IN WA, POPULATION OF 4500 FULL TIME AND SUMMER TIME WE GET LOT OF TOURISTS BETWEEN MAY TO SEPT. SO FAR I HAVE BEEN AVERAGING 700 DOLLARS PER DAY. THERE IS 4PIZZA PLACE AROUND MY PLACE AND...

well i call local tech and guess what my oven ran like a champ… everything was working normal… i guess i will just have to wait and see he told me what to look for or listen to each fan to see which motor was makin noise. then i will know which to replace. he also think my bearing might be goin...

hi i have impinger 1100 and now it has started to make loud whistle blow sound but the oven work s fine and when i shut it off the fan keeps running. any ideas what might be wrong with it? help thanks.

ny style so i can just add oil to it?

HI EVERYONE JUST TRYIN OUT DIFF THINGS~ I GOT 24LB PIZZA PREMIX FROM MY DIST. AND INSTRUCTION WAS TO ADD 10LB OF WATER FOR THIN CRUST PIZZA IF IWANTED TO INCORPORATE OIL TO THIS HOW MUCH OIL AND HOW MUCH DO I NEED TO CUT DOWN ON WATER? OH YEAH MY DIST ACCIDENTLY SEND ME FRANCHISE PIZZA MIX FOR...

thanks for all the input i really dont have too much time to decide opening my pizza place on sept14, so from what i heard from you guys i will be searching for used hobart 60 qt.

i need help deciding on a mixer. well for 4000 to 5000 i could buy used hobart 60qt or spent extra money and buy new anvil 60qt for 6500. i havent heard too much about anvil mixers are they reliable mixers? please let me know what you guys think.