Search results

Can anyone tell me what yeast raised shortening is and where I can get small amounts. I got a really good sweet bread recipe and it calls of yeast raised shortening, CAn only find it in 50 lbs batchs. Does an anyone know where I can get some and what it does or can I substitute something else...

DONT CROSS STACK YOUR DOUGH TO COOL. USE SOME ICE WATER AND IMMEDIATELY COVER AND IT WILL BE GOOD TO USE THE NEXT DAY

Does anyone have a good recipe for Detroit style pizza do you use all purpose flour or a high gluten flour

if you are thinking of doing the text marketing and want the best short code get ahold of me and I will have someone get ahold of you. The short code I use is 90210 the most recognized number there is. There are many packages you can buy, even unlimited. I became a regional director for around...

I am using the mobile marketing text program. The one reason I got into it is because of the short code, it is 90210 the most recognized number there is, so very easy to remember. There are many packages you can get. IFor 1500 a month u can get unlimited texting but you also get around 10...

Does anyone know the best way to store lettuce? Should I store the whole head of lettuce in cold water in refrig and only cut what I need for the day or rinse and dry head of lettuce and just store in refrig? Any input would be helpful. Thanks, Kel

thanks for the reply, I will be going with gas.

I am thinking of buying a couple bakers pride electric deck ovens. How do they compare to gas and can you get a great cook out of them. One thing I like is you can somewhat adjust the top and bottom heat in the oven so you can cook bottom of crust more and top less if you want. Any input would...

Anyone serving a stuffed pizza, tried making one, Made a deep dish filled with ingredients and put a crust on top, holes in crust, sauce on top of top crust. Turned out great except the top crust didn’t cook. I belive my sauce stopped heat from cooking crust. I did one where I cooked for 30 min...

I have tried to talk everyone who wants to open one out of it. I have warned them all about the hours and stresses of operating a pizza shop, mostly employees. My brother and me regreated opening the pizza shop in the beginning, working until 1 in the morning trying to keep up on dough. Probably...

Wrote awhile back about my pizza place, we did 1.3 million in gross sales last year. I will admit this year is down some but have opened 3 more store and all of these have taken some customers. One we have a partner, it is doing about 50,000 a month, was doing 75,000, cost very little to open...

Do you still have the dough sheeter, I might be interested in it. YOu can e-mail me at [email protected] Thanks, Kel

I was wondering if anyone has any rules in their store on what the consequences are for messing up pizza after after pizza or burning them by not setting a timer. Sometimes during a busy Friday or Sat the employees are messing up pizzas, either making them wrong or not setting timers for deep...

they are a slightly hot but sweet pepper from south africa, people love them once they try them, google them Kel

I am not 100% owner, I made my brother 50% owner, I fronted the money and he manages it, but I usually get stuck working weekends because they are so busy and he seldom gets a day off. I will admit it is the best part time job I have ever had, it actually pays me more than my other two jobs...

most of our sales are pizza, I serve pizza, wings, have alcohol and some appetizers. I have 10,000 dollars worth or pasta equiptment in my garage, got so busy we didn’t have the room for pasta or the need. You can go online and see our web site, it is firehousepizza911.com Kel

I wrote a few months back about being on pace to hit 100,000 a month, well for the last two months we have grossed almost 120,000 a month. I never imagined my business would do so much but also didn’t realize how much work it would be. I really want to open another store bigger and better but...

we buy them from Dads gluten free online. We are selling more and more of them. The big advantage is that is brings in the rest of the family who can eat regular pizza. Kel

we have 3700 sf and seat ing for a total of around 120 people, 40 or so in a party room and 85 or so in the main dining room. Our kitchen is large and we have a men bathroom, one stall and one yurnil, the wormens have two stalls. I still need more storage room. kel

I am from Illionis and ate at this place about 30 years ago, or close to that. Anyway I alwasy remembered it and have tried to dupicate it recently. then I saw it on the food network. So far I can’t get it to turn out right. We cook in a ceramic salad bowl, put cheese in first, provalone and...