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I forgot to ask, could there be some underlying health problem of your friend’s that explains why he’s squandered this opportunity?

Yes, you two need to get a divorce. If the instructions aren’t in the business’s articles of operations, seek professional assistance. Get a third-party to take of this for you so that things are less personal. Obviously you don’t want to lose this man as a friend; you just can’t have him as...

Have you checked out the Encyclopizza yet? I think most/all of the answers to your questions are on there.

Where I live, Sao Paulo, most merchants will give you a discount if you’re paying in cash. That’s how I plan to do once I open up my shop. Marking up your prices for those paying by debit/visa is fair more insulting than offering a discount for cash, even though it amounts to the same thing if...

You say that you’ve already put “additional capital” into the business, so does that mean that the two of you, being “two equal partners”, equally contributed to the business’s starting capital? How much more, precisely, have you put into the business than he has? And how many more hours...

If your buddy wants a salary, then I’m guessing the pizza business isn’t being subsidized by your 2nd business. But even assuming that, there are still too many unknowns for us to be able to say much about this, as has already been pointed out. For starters, what have you done to get things...

That’d be interesting if it turns out to be true, since that’s how the owner marketed the product.

I once worked for a pizzeria that used them. Not many people ordered them- just the ones that were sensitive to common wheat- so he made up small batches at a time, pressed them out, then froze them. They seemed to keep pretty well. I myself loved using a spelt crust for staff pizzas!

George Mills: I remember a coworker of mine crushing his hand while scraping the dough off the edge of our planetary mixer’s work bowl, as the thing was running. That required a cast for quite some time! I hope horizontal mixers can’t go much further than that!

I’m sorry to hear to that…

I’m pretty interested in information about horizontal mixers myself. Have you discovered anything about them, over the last 3 years? I’d like to open up a pizzeria in SP, Brazil and these are the type of mixers that are most reasonably priced. However, I only have experience making dough by...

Some pizza makers wouldn’t have it any other way! What % of your new dough is old dough?

Like RG says, it should only be a problem if other customers are being denied a seat because of this. If it’s really bugging you, then just say something like, “do you guys want some [insert drink/food] to go with [insert taco seller’s name]'s tacos?” Whatever you say, don’t make it awkward for...

Sounds like a good system. Thanks for sharing it with me. I’m still trying to find a location, but once I do, all that I’ve learnt on this board will make starting my place up much easier!

I’ll definitely experiment with pre-toasting them myself. Thanks for the help.

Good point! I can remember them being sliced, but I can’t remember them looking toasted. Are almonds usually toasted or dehydrated when they’re being sliced? They were definitely dry enough to crunch up.

Thanks for the tip. Yeah, it’s not like they have to impart their flavour to the rest of the ingredients, and quickly throwing them on would be a cinch while they’re baking in a deck oven. I got into the habit of incorporating them into some of my pies when I was moonlighting at an organic...

That sure sounds like a great pizza, Tom. I’d have to travel to one of São Paulo’s nicer districts to get a pizza like that. Not where I live, though. I actually have yet to find a pizza shop in the area that I actually enjoy, which lead me into baking pizzas for family parties and stuff, and...

Thanks for clearing that up for me. So it’s all about the air impingers, then. I’ll have to see if there’s a good air impingement oven that’s available in my price range… or else just take extra care with my vegetable layouts and keep the water out of my tomato sauce!

Tom Lehmann: Tom, I was wondering why exactly an abundance of vegetable toppings doesn’t go well with a wood burning oven? I want to start up a pizza place in São Paulo, where wood burners are extremely popular, but I myself like to use tons of vegetables in most of my pizzas, so I’d be better...