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50 pies a day, is very reasonable. just have a good product. good prices. We average 100 a day. Some days we sell like 200. Lot of work though man getting started is tough especailly if you dont know anything about it and you want to get a job at dominos to learn… just buy a shop off someone...

Get a phase converter, a good one, for like $500-$600 bucks, we use a 60 quart mixer I called the guy i bought it from and wired it myself with his instructions its been working for 2 years with no problems. (and we make 5-10 batchcs of dough a day)

just off the numbers I gave what do you think I should ask for?

We all 33.3 and ready to sell. Thats the prob. no matter how much we make after 3 way split might as well have a job. It would be great if it was just one guy. Rent is cheap in our spot and we do have a niche. We also have a decent patio that we havent tapped into yet as last year we were not...

Its Funny the more we make the more we fight. As far as storage fridays delivery can get tricky but i am pretty organized. I do get three deliveries a week. The other thing is we are in Vail so we gross $50,000 for 5 mos $35,000 for three mos and $20,-$25,000 for 4 mos. depending on summer...

I am new to pizza biz. i have been Business for almost 2 years now. We have 2 stores now. I started with my 2 brothers and we cannot get along at all. One lives 1000 miles away and the other expects me to do everything, and is mad when it is not to his liking. i am finished with these partners...

I have 2 pizza shops in the original one i have a gas licoln conveyer oven, is the second there is not an option for gas so i purchassed an lincoln 1130, my problem is the pizza are coming pout waayyy different. is there any electric pizza oven thats cooks similiar to gas? what is the best...

Hey fatboy, what time/temp do you run you electric oven at, and does it cook the same as your gas, i mean is it noticeable different

Does anyone know of a good electric pizza oven, it needs to single phase and be able to cook an 18" pizza. i was thinking of the Lincoln impinger 1130 but cant seem to find one i can afford does anyone know of a comparable oven thanks for the help

i think people who want to eat pizza know they are not eating something healthy and therefore want to “cheat”, i think they want greasy cheasy meaty deliciossness, if they want to eat something healthy they eat something else… that being said we offer a “healthy” pizza thats not really that...

I love rolling dough, its relaxing and almost theraputic, but I am starting to get busier to the point where hand rolling wont keep up, does anyone know of a machine that can roll the dough balls for me

does anyone know if the lincoln impinger 1130 is a good oven, i plan to get a double stack. Does it cook good pizza? and does it crank out high volume?, we have a gas oven is our one location that we like but I was just wondering if anyone has had any luck with this particular electric oven? Or...

Yes, in the town where i want to put the pizza joint, the manufacturer specs are good, Plus there is another pizza place across town that has a pizza oven with no hood. I am just trying to find out if anyone knows of a good make/ model for baking an 18in pizza

I would like to start a pizza restaurant, I had one and sold it but would like to get back int he biz does anyone know if there is any kind of hoodless electric pizza oven, i can get so i dont need to go through the process of installing a hood? thanks for your time

hey guys i need some help i need a pretty standard pizza dough recipe that i can make in the morning and have ready an hour later, also i have a good sauce that is thick and dark i was wondering if anyone had lighter good suace they would be willing to share, thanks everyone, local pizza shop...