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Thanks again for your advice. One last thing, would a dual_sided heated press parbake the crust? (assuming I adjust the temperature and time) Im currently parbaking it in on a lincoln conveyor for 3mins. Since I cant test it where im at, I was hoping if you could advise me.

Thanks for the info… I proof the dough as well, and will try to get my hands on a dough press. Any companies you reccomend? We go thru about 150 bases a day. Thanks again, Juno

Hey, I was wondering what would work better for a parbaked thin crust pizza? We currently spread the dough by hand and then dock it before putting it into the oven for par-baking. We like to parbake it just before it starts to brown. Would a hot press do the job of giving me a thin crust, which...

bodegahwy: I get what you are trying to say, and thanks for clearing that up for me! I was actually getting worked up about the recipe protection and ingredients, but like you said: marketing packets, systems of operations and ‘road maps’ are more important in the start of a new outlets. cheers

@bodegahwy I actually believe a large part of pizza making is an art form. So recipes do matter. And protection does matter. It’s not just about slapping on tomato on dough and voila. In fact, unique recipes help build brands and create enough differentiation that makes one pizza more memorable...

George Mills: Hi George, We did get approached by a few people to franchise. They were mostly people who had businesses in other states or cities and thought my pizzas would work there. So that’s why I was asking. Thanks for your insight!

Hey, I’ve opened a pizza place after college and its been running for a couple of years, have had steady sales growth and fairly loyal customer base. We offer home delivery and take out only. I’m considering opening a couple of more pizzerias in the same city/state. I would like to know if...

Thanks Tom… will look into it! Juno

Hi PizzaMacer, Would love to know more about the FRP boxes… Send me a personal message with your contact info and we can take it further… thanks to everyone else for your suggestions… Juno

Hi, I have been using the Lincoln Impinger 1301 since I started my pizza place 6 months ago. Currently I average about 21 pizzas per hour. I would like to increase my production to 40 pizzas per hour. It’s italian style thin and crispy PAR-BAKED pizza. I’m cooking at 500 F and the first pizza...

Hello Pizza People, Monsoon season is approaching here in a couple of months. What this means is about 2 months of rain almost every other day. We primary deliver on motorbikes (because of parking issues), and was wondering if there’s any way to keep our pizzas warm and dry till it reaches the...

Dough Doctor: Thanks for your very ‘crisp’ explanation. Got worried about my pizzas, thought it was just happening to me. Someday, i guess, someone will figure out a way HannaBannana & Rockstar: thanks for the inputs guys… gonna try them out and let you know how it goes FYI… I’ve made little...

Hi, I sell thin ‘n’ cripsy crusts. During delivery, the pizza stays hot but loses crispiness after about 10 mins. I bought these thermal bags by Ingrid. They only keep pizzas hot, NOT crispy… I cant seem to figure out why its happening Do you think its something to do with my recipe? (Its my...

@ Brad: thanks for the info… will try it out this week @ Paul: checked out the link, thanks!

Hi i’ve just started a pizzeria, and because of bad road conditions/potholes/etc my pizza slices topple on one another during delivery. we use motor bikes with a hot box in the back. The pizzas are thin crust and very light, so there’s alot of room in the pizza box. Any solutions to help keep...