Search results

I’m down in Kissimmee, downtown Kissimmee to be exact. Broadway Pizza Bar. Stop on in for great pizza and a very nice glass of wine or cold draft.

Anyone make their own grilled onions for use as a pie topping or for use in chicken or steak phillies…and if so how do you go about making them? Thinking of making them in bulk rather than per use…any suggestions?

Mistype, I meant screen.

All by hand and I used a peel for the first couple minutes of baking and then directly on the deck for the final 4 or 5. I tried not using the screens when forming the skins but couldn’t get the hang of it, it’ll just take more practice which I’ll do once I get the dough right.

Thanks for the course recommendation…I’ll keep an eye out for it when it nears. I took Tom’s advise and purchased two over thermometers. After the ovens got up to temp I noticed they were at about 50 degrees higher than what I thought they were. Very easy fix…thanks! Baked a few pies in them...

I’m off to get an oven thermometer. I’ll give the non-screen idea a try as well, but I have no clue as to how to consistently make a 10,12,14 or 16" skin without using a screen without taking too long to do. That’s how I was trained and the only way Ive ever done it. Thank you for your responses.

I have access to a set of Y-600’s and have been working on a New York style dough recipe for baking in them. I started out with All Trumps (mainly because I’ve been told it’s one of the best) as my flour but after my first several pizzas in the deck the crust isn’t turning out the way I want it...

paul7979: Thank you for your consideration. 🙂

Wizzle Wassell: I am doing this a little, maybe not an hour away but Orlando is the area I’m looking for help in and I’m opening the shop roughly 30 minutes south of Kissimmee. Thanks for the advice though! 🙂

No bites from anyone on here so far? I tried the walk-in, honest approach with a few local shops but they all seemed to think I was in it to steal their secrets. I even volunteered to work for free with a couple but still no luck. I will go so far as to say that I will pay you if you let me in...

Hey everyone, I have recently made a career move and have (along with my brother-in-law) decided to head full steam ahead into the pizza business. We are currently in the construction phase of our restaurant with a scheduled completion date of January 2008. For the past two years I have been...