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Spray oil,? Can I use a light coat regular vegetable oil? :roll:

Lol,good to know that no pizza trays burst into flames,that would be unsettling and wreak havok and pandemonium to say the least. I will order some this week and start expirementing(I’ll keep my fire extinguisher handy just in case,lol). :lol:

Tom,I went to the Pactiv site like you mentioned, but I saw that it said that their ovenable pizza trays should not be used over 400 F. How would the cooking process be under these circumstances,apart from taking longer? Would it boil the ingredients and make the pep/cheese/veggies look like...

Thank you for the info guys,I’ll go check out th esites that were mentioned here. Just want to try them out to see if I can make that “Picture Perfect Pizza”,lol. I know that during a rush period,it would be very inconvinient to use them,it would probably just end up slowing things down, but I...

Thanks Charles,you have quite a few good points there, although for the meantime I am not lookin gto implement them,just looking to experiment with them, see what kind of finished product they can help produce.

Yes,that is what I’m looking for, only flatter. Thank you for the info Steveo,🙂

Does anyone know where I can get those aluminum rings that go over the pizza when it is being prepped, so that there is a clean, clear border between the cheese and the dough? Are pizza rings even what they are called or do they go by another name? :roll:

Again,thank you veyr much for your reply Tom. I will order some of those paperboard trays from both companies and see which will work better. 🙂

Thank you for the reply Tom, as always your answers and advice is extremely helpful. One question though,wont the pizza balls if taken directly from the fridge and opened into skins,not rise because the dough hasnt proofed enough? Also, are these paperboard trays you mentioned ovenable? Like the...

Can anyone tell me if any dough adjustements need to be made for TnB pizzas? Is yeast/water/kneading process the same or does it have to be changed due to the time the TnB pizza will be stored in the refrigerator/freezer and baked? :roll:

I’m looking forward to next year’s class Tom,I’m sure it will be even better than this years,:). On another note,I would like to say that I have experimented with my first Take N Bake,from my own restaurant. And,I have to say, that it came out damnnnnnnn great. I was flabbergasted,that a home...

Damnnnn,Daddio,that was an eye opening link you sent,thanks for the 411. 🙂

I already feel bad having missed the class,no need to rub salt in the wound Tom, :cry: Lol.

Thank you for the information Tom,I’ll try making a few and see how they turn out. Sounds like your Pizza Production Class was very informative,I really wish I could have made it this year. I am looking forward to the next one. 🙂

Thank you for the interesting info and insight guys. But like i mentioned, its not only presentation, I’m sure if enough time is taking and every ingredient surgically place it would make for a very appelaing look. But the shape, texture(they are perfectly smooth around the edges) colour...

I was wondering if anyone can shed some light on something that has been puzzling me. Im sure that anytime, many of us who see advertisements, commercials or even if someone Googles pizza, the things we see the most are pizzas from the top chains(Top 5). Now, the thing that has me perplexed...

Ah,ok. Thanks for the info,🙂 .

Hi Canuklady,🙂 . Just one quick question. Im in Canada also, and I was wondering by what you meant by no taxes(in your 14 reasons that you give). I can understand that as a ``goodno GST is applicable,,but as a service`to prep the TnB, isnt the service tax applicable?

I have been reading that these Take N Bake pizzas are becoming quite popular. Never having worked with them, either serving or making. What would be the best way to go about cooking them? Should the crust be par baked? Should a perforated or not perforated pan be used? What woudl be the correct...

Right-O,will do,. 😃