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Otis Gunn: We did some experimenting last night and it is definately the cheese. Luckily, a food rep dropped off some samples of another brand of cheese on Friday. We shredded those and cooked it up on some pizza. No water issues. Unfortunately, we have 4 50+lb cases of the new cheese, plus...

What’s strange is that we have been using this cheese the whole time we’ve been open. It’s a high quality, award winning cheese …low moisture part skim. We’ve never had this problem before. If the pizzas had a ton of veggies on them, I could see why we’d have extra water. But even just ham and...

In the past few days, we’ve been having a problem with excess water on the top of cooked pizzas. We haven’t changed any recipes, any ingredients and always use the same suppliers. The only thing we can think of is that we just got a shipment of cheese. We use Krohn 2% cheese out of Wisconsin...

I’m glad this topic came up. We recently purchased a second store and the ovens do not have stone decks, just a metal surface right over the gas flame. We were looking at adding stones, have gotten a quote, but now I’m wondering if they will even help. Do some ovens have a metal surface that you...

You could play off your name: It takes two to Tango. We know how to lead/dance. Care to dance? The perfect dance of flavor on every slice. Tango your way to the best pizza in town. Let us be your pizza partner. Or something along those lines. It’s late and my brain isn’t functioning quite all...

How hard is it to add bricks to an oven? We just purchased our second location, which has deck ovens. They work fine except for one problem, no bricks/stones! So if we get busy, everything cooks slower and slower. They lose heat so quickly. Taste wise, “Bricking” the pizza on the metal just...