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We cook 5lbs of each pasta at a time (ling, fett, and spag). We under cook the noodles just a tad, for about 6 minutes. Toss cooled noodles in pomace, portion noodles into individual serving baggies. They’ll stay for about 4 or 5 days. We then keep a small pot of water at medium heat all night...

I use a 50# bag of fronte high gluten and 13 qt of water, the rest of the recipe is mixed in with the water and whisked, then we add the flour and spin for 10 min.

I just paid $2.36 today, on 4/23/08 I paid $2.53, I was told by my rep that they must not have adjusted my pricing. So I started bitching about it and my price came down. Has anyone had a similar experience with Roma? I am thinking about going with Bari just don’t want my product to change.

Why diced better coverage on the pizza or better price? There was a piece on the food network about dominos using diced cheese their reasoning was better coverage and using less cheese, no lumps.

What are you guys paying for Roma Whole Mike Super Deluxe? I think i’m getting screwed.

Baking percentages are based off the amount of flour you plan to use, I’m assuming 50lbs. So your dough will always be 100%. Take water for instance, if the recipe calls for 52% water, all you do is simply take 52% of 50lbs, which equals 26lbs of water. It’s kind of a pain in the a$$ but it...

Thank’s for the heads up. I’ve been spoiled with my 320,000btu rotoflex. Any suggestions then, keeping in mind that i’ll be making 30" pies so a conveyer isn’t really an option for me.

I don’t know of many ingredients that are better when they are added after the pizza has been cooked aside from basil, but most veggies are definitely better under the cheese, especially spinach and sun dried tomatoes. For me, adding veggies under the cheese greatly reduces the amount of...

About to open our second store and we’re just about to buy 2 blodgett 961-s with a little wear on them. $3500 for the pair. Good deal or no? Keep in mind that the seller has promised to ensure that they work correctly and he’s helping to transport. Anybody cooking with them? Good oven?

I wouldn’t trade mine for the world. The president of Rotoflex, Richard Dunfield’s number in my cell and he’s helped me personally on a few occasions. Customer service is great. Product is great, and it’s incredibly easy to use. My total cost for the hood, unit, transportation, and installation...

From what I’ve read recently on the board it seems almost sacrilege to clean pizza screens, However, I’m beginning to have trouble removing my pizza’s from the screens because of excess amounts toppings/dough/cheese that cooks onto them. Now mind you I’m using screens on a deck oven because it’s...