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Thankfully it doesnt happen too often but this has happened to us before. The only thing i have in my head when replying is trying to make our business look good to everyone else who will be reading. As was mentioned above, a professional response will make you look like you value feedback from...

Great Tom, im going to give that a shot over the next day or two. So you’d recommend a new sponge for each day? I’ve heard of people making sourdough starter where they seem to keep it ‘alive’ by daily feeding although that does sound like more work. Alos you recommended refrigerating the...

Hi Tom, thanks for the response. I’ve replied at the other thread i started regarding more flavour in the dough. thanks Mike

Great reply Tom, i really appreciate your expertise on the issue. Just from looking at your recipe there, i’ve gathered the overall hydration is around about the 57/58% mark, 1.75% salt, 0.34% instant yeast and 2% oil and the sponge makes up 60% of the overall dough. At present my dough...

Hey guys, trying to have a stab at making dough with a preferment but im not sure what percentage of the final dough the preferment or biga should be? Also do i need to adjust any other factors such as hydration or yeast in the final dough mix? Thanks again for your help Mike

I’ll give that a shot tony. I’ve seen biga mentioned before but ill do a bit of research into it.

Hey all! Hoped i could bounce a question off you. I currently make our dough fresh every day and whilst we make a good pizza i’d really like the dough to have a bit more flavour. I dont have a walk in unfort and we’re quite tight on space. I have tried with the bulk cold ferment but the results...

Hi guys i was hoping someone could recommend a website where i could buy 24 inch pizza boxes. I’m based in Ireland and the only way to get 24 inch boxes is to have them custom made which incurs a massive initial cost. I think it would probably be cheaper to have the boxes shipped over from the...

Some good suggestions there. For me i think the weighing option sounds a little time consuming given that we are very short on space and i can imagine staff waiting around to use the scales. I think ill look into the measuring cup option and the different size ladles for the sauce. In addition...

I’ve been taking a night class in retail recently with a business consultant and he brought up the point that i should be tighter with my portion control on the more expensive ingredients. I’m always very careful about how much i put on but i do it visually and not with a measuring cup. I was...

We’ve actually had a new guy start recently and i pull him on every mistake to try and stamp it out. I let absolutely nothing slide whether it be coming into work a few minutes late or not putting enough pepperoni on a pizza. He probably thinks i’m being really hard on him but i know its right...

We put the majority of the cheese on first then the toppings and then just a tiny sprinkle of cheese on top to bring everything together. It bugs me when my staff put too much cheese on top, i don’t see the point in spending hours preparing the finest ingredients to cover them in cheese and hide...

Thanks for the advice man. As you say its a good talking point and its something to set us aside from the competition. I just need to get my hands on some 24" pizza boxes, its a nightmare to get them in the uk so ill prob have to have them custom made.

Hi guys im thinking of starting to sell 24 inch pizzas as a bit of a novelty. No-else in my town sells a pizza that big so i thought id do it and market it as ‘Banbridge’s Biggest Pizza’. Because the box is so big im worried about people tilting it when transporting it whether it be our delivery...

Thanks for the advice dude, i was very anxious about the stance the local department would take so i got them onboard from an early stage and just told them everything i was doing. They carried out their own tests and everything came back fine so fingers crossed no major problems arise down the...

Hey man, hope you’re well. We had them tested in a food lab and we have a self life of 7 days. We had to test different cheeses as some have a better shelf life than others. The cheese we use for our chilled pizzas is different to the cheese we use in our store. In regards to the pricing the...

Hey guys just started selling our new chilled pizzas. It took quite a long time to get everything sorted out but we’ve got our pizzas into a local supermarket on a sale or return basis and thankfully our first batch sold out 😃 I’ve uploaded a pic of the different pizzas.

We have a few customers who are gluten intolerant and they asked if i could make bases using gluten free flour. I was hesitant at first but i decided to give it a try and its actually very simple. I purchased a gluten free bread flour mix that contains a mixture of rice and potato flour as well...

Hey Linds is there any specific areas you arent sure about? I’ve spent the past 6 months researching it in detail and im very nearly ready to start selling. I got a lot of help on this board actually so its definately a good starting point. I’m selling pizzas to local stores instead of my own...

Its a green leaf / lettuce sort of thing.