Search results

Thanks for all the help, and thanks for the kind words, George. I’m going to try to put shelves in the pretzel machine. Meanwhile, I should be able to get some use out of the big warming cabinet.

No affiliation. I just volunteer at church, hence “Benedetto,” which means “blessed.”

The oven is in the church kitchen. The problem is that it’s hard to guess how fast to put pizzas out, because demand varies. If I could stay two pizzas ahead, life would be easier. Garlic rolls are another problem, although they don’t seem as time-sensitive as pizza. Maybe I should stop putting...

I’m going to check the pretzel cabinet and see if it’s basically the same machine. We also have a seven-foot-tall warming cabinet for banquets. If it works the same way, it should be okay.

Ay, chihuahua. A thousand dollars! I’ll never sell that idea to the church. We have a pretzel machine that looks very similar. I wonder if I could rig it for pizza. Do they actually work?

I make Sicilian pizza and garlic rolls for my church’s cafe. I have trouble timing the pizzas. Sometimes they are ready too early, and sometimes they’re too late. If I had a way to keep pizzas in good condition for 30 minutes to an hour, I could make them ahead of time and keep them ready to...

Enjoy the free products. They can’t charge you or sue you without an order.

I’m pretty sure it’s illegal to “pump” water into cheese without listing it on the label as an ingredient. I tried samples of three Grande cheeses over the last two weeks, and while it cooks up perfectly well, it’s so mild you can barely taste it. I’m still waiting for the 50/50 so I can try...

Maybe I could do the first rise in a tub, stretch it out on a full-sheet pan, and then quarter it and put the results in my quarter-sheet pans. I’d only have to do one full “stretch” for every four pizzas.

That’s something I may be able to work with. Thanks for letting me know. There has to be a way to cut some repetition out of my method, if I keep working on it.

I guess there isn’t much I can do, since we don’t have the budget for mechanical help. I know the way I’m doing it sounds odd, but the pizza is phenomenal. It’s thick but light, with a wonderful texture, and there is a nice fried quality to the bottom. The only change I might be interested in...

I appreciate the info, but that’s very nearly what I’m doing now. I described it badly. Here’s my procedure. I have a small mixer, so I make two-pizza batches of dough. I divide each batch in halves, form each half into a rectangular wad, and put it in an oiled pan, taking care to oil the dough...

I have been making small Sicilian pizzas at my church for a while now, and we are starting to sell enough pizza to make the slow nature of the preparation a problem for me. I expect to be cranking out a minimum of 20 9" x 12" pizzas every Sunday. I’d like to speed up dough preparation...

I took a look at the place. Here is the story. It’s a tiny rathole. That’s fine; I did not want to start big. It used to be a Jerry & Joe’s. This is a fairly good chain. Equipment: Blodgett oven, two-deck, 650°. Stones cracked. It will handle three 16" pies per deck. I’d say the decks are...

You’re right about me not buying his pizza. If I didn’t have my own way of making it, I would have no desire to get into the business. But it would disturb me if this guy was making wonderful pizza at a good price and still failed. The thing that would cheer me up most would be to hear people...

I guess I’ve gone nuts, because I’m planning to drop by a pizzeria tomorrow, to see if I want to make a bid on it. The owner is asking 20K. That includes all the equipment. It’s a little joint about like a Domino’s, but it has a few seats. This is exactly what I’d like. A place that can...

You’re right. I have to quit being Santa Claus and think more in terms of galley slaves than partners.

You’re absolutely right. It’s just that when you work with a friend, you have a natural desire to help him out.

I’m looking for a pizzeria to buy. I have the capital, but obviously, I can’t do all the work. I’m pretty sure I’ll need at least one manager at the start, because I can’t be there every day for 12 hours. I have a friend who is interested in getting involved, but he probably does not have much...

I know people won’t agree with this, but my pizza has improved since I quit kneading the dough. I found info about VCMs after I posted this. Sounds like a good idea, as long as you have someone relatively skillful to run it.