Search results

Take your favorite chili, and whiz it up a bit. Maybe thicken it and sweeten it a bit (add tom paste).

We currently use wheel-type cutters. I worked at a pizza joint when I was younger that used a knife like you have at ©. I liked it; maybe I’ll get one like it and try it out.

January is our worst month. We’re doing about as well as we expected…of course rthe weather haws been warm here: 30s is pretty good for us!

I’m in the minority here. We’ve been in business full time for a year and a half. BBQ joint / Pizza joint. Take out and delivery only. Before that we did catering and events: fairs, car shows, rodeos, etc. One unique aspect of our business is that we are the only game in town for pizza, unless...

famouspizza: 😉

I get new folks through here every day who said they heard that there was a good pizza place In town but kept driving past the BBQ joint. I am gonna get an add-on to my sign that sez ‘PIZZA!’ Or mebbe just a neon in the window. Or not.

I thought this was a thread about a way to keep pizza from getting soggy in a box. Sorry.

The pilot in command has ultimate responsibility for the safety of the flight. He can break laws, say no to bosses or clients, and do whatever is necessary to conclude the flight safely. Same for drivers IMO. We live and work in Montana. We pride ourselves on having the best pizza drivers...

A pitcher of beer for Mom & Dad; a pitcher of root beer for the kids…yup. Draft.

I don’t see it as a disadvantage…I don’t have pizza in my name and about half of what I sell is pizza.

Yeah, nothing wrong with doing stuff to the crust before or after cooking. We season our pies before they cook; and if some of that seasoning happens to fall on the outer crust, well, so much the better.

People put all kinds of things in pizza crust, thinking that there is some secret ingredient that will make it stand out. I think a good pizza crust is made with flour, water, salt and yeast.

I read the article. Just sayin’. Anyway who cares what Pizza Sl*t uses?

Too long. didn’t read. Seriously now, cut & paste the whole article? Maybe if you posted just a link, with a salient quote as a teaser?

idahopizzaman: Do you sell many? I gotta admit, it sounds interesting, and I’d try one.

We experiment all the time… whether as a creative outlet or just being bored with the menu, the result is the same. One of our guys has been making smoked chicken wraps with gorgonzola; How about a BLT pizza wrap? Smoked salmon and capers. Roast garlic and smoked Gouda.

As Tom said, there are many variables, but in general, yeah…it takes me about the same amount of time to mix 12 lbs of flour into dough as it did mixing two lbs with the KitchenAid.

I started out using a KitchenAid mixer doing two pounds of flour at a time: obviously not a lot of pizzas. That was fine as we were (are) a BBQ place; we started out doing six or eight pizzas a day. As our pizzas started getting some attention and business began to grow, it became obvious that...

Yeah, we know our prices are low, and we are thinking about moving them up…a bit. Our rent is amazingly low. Less than five hundred, and we’re on the main road with great visibility (US hwy 93). We’re in a small Montana town, and we are the only pizza place in town. Pizza Hut is ten miles away...

We are getting customers away from Pizza Hut, and I think it’s because we have made-to-order, custom pies. customers can watch us toss their dough and top it. They can smell their pies cooking. I am probably cheating myself, but my 16" pepperoni is $9.75, and four meats is $15.00. Good value...