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I was out with my wife and we stopped at a new pizza place about 80 miles from our home. As i was watching them cook, I noticed that sitting on top of their pizza prep table was a iron or steel rack that was angled at the top toward the prep area. you could still open and lock into place the...

Pakula… from what I have learned its one of those things that is gonna happen to almost everyone at some point. when I Bought this place I knew nothing and relied totally on the employees I have since crammed to learn everything I can. It still stings when someone jumps ship. Try and get as much...

If you were referring to me, yes we had a no compete for the name and I bought the rights to all recipes. But I am not really concerned. It is a matter of bad person, bad location, bad food. It has been for sale for years and he has tried to revamp it with as many different formats. Also we have...

I feel your pain. Yesterday my kitchen manager was POACHED by the previous owner of my place. He is opening a replica of his old place but high end prices and 100 different wines, 4 blocks from me in the basement of an unknown deserted strip mall. I was expecting the guy to show up and he just...

I was putting everything on top of cheese before. After changing my dough recipe i found that things like tomatoes and Mushrooms have been better under the cheese, the cheese browns better and quicker. I was having an issue with my crust browning alot quicker than my cheese and having to...

Post toppings I came across this phrase while reading some posts and was a little curious. What toppings are better put on after the pizza comes out of the oven? Also what topiings are better under the cheese than over? I know these are a little remedial but I am new to this and there is a ton...

I am mixing between 20 to 30lbs. I went to my local dealer and was told they only made the guard for the plastic bowl.

I am using a Hobart model d-300 with a 30 qt metal mixing bowl and a spiral attachment. I have been looking for something to stop the flour from going everywhere, my kitchen is tiny and is open to my dining room. Its a real clean up if someone makes dough other than myself and they are not super...

Dewar…that made me laugh. Very nice.

Yes we serve wine and beer. I will call the village, without giving myself away and see what I can find out on monday.

I have a tiny place, about 700 sq ft. I have two bathrooms, one has a toilet, urinal and sink and is about 4x7. The other is 4x10 and just has a toilet and sink with a 4x4 hallway. The issue is the bigger one is on the otherside of my kitchen wall. I would like to open my kitchen up as its teeny...

WOW thanks everyone… This has been so helpful, you have no idea. I have a couple more questions that have come up. How do you gauge how much dough to remove and let sit at room temp? Sometimes I’ll do 70 pizzas in an evening and other times 10 or so. Also if I dont go through them, do they need...

I dont wear the same thing as my staff. We have polo’s with our name and logos for the staff, but I usually just have on jeans a nice logo tee or solid color long sleeve hanes tee shirts. Sumer time its cargo shorts and a nice t-shirt. Also Croc’s. Doesn’t pay to wear something nice cause I end...

I didnt thiink about that. I will try a little of both and see which works better for me.

You have no idea how much this helps. Thank you

I have SKIMMED the recipes and ( please be patient) I must have been all wrong. We have never let our dough sit all night and absolutely never been able to let it get to room temp for 2 hours. Our kitchen is so small and hot in the busy season that we have niether room nor time. We have been...

Thank you all so much… I purchased some plastic locking dough trays but was told by the previous owner not to use them, to continue to use the metal sheet pans covered with plastic wrap. I think I will start to use the plastic trays. I will study the recipe bank this evening.

Hello and thank you for taking the time to read my question. My wife and I have recently taken over a seasonal pizzeria in a small resort town. The previous owner had been in business for over 15 yrs. When we took over we adopted his dough recipe because everyone currently working for the...