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What is the difference between a disk and a screen?

What’s gonna happen if I go from a low protein flour (for dough) to a high protein flour?

We fry 60-100 pounds (per week) of beer battered cod in one our fryers, and then we threw some fries in it. There was absolutly no flavor transfer. We use canola oil.

Some of the Sam’s Club’s around the midwest get their cheese from a small private creamery in Iowa

We use a “sheeter” for our thin-crust, and bulk dough. Would we still do that?

I have the recipe for “Deep Dish” crust from Encyclopizza. After making that, how do I get a thick, deep dish crust?

How do you do your lemon-pepper wings?

What’s “M&G?”

Do any of you have a “Pizza Challenge” type promo such as: Eat this pizza (by yourself) in in a specified time period and get it free? How do you work it? Any restrictions? Do you have them sign a release form? Etc, etc, etc.

We just started doing wings. I am leaning towards Brakebush’s “Naked Wings.” They are pre-cooked, so I just throw them in the fryer. I would be interested if anyone has used these and found something better. Thanks.

What are your top 3-4 best selling wing falvors?

I’m just curious if anyone has used their services before, and if you were satisfied with them. Thanks!

Can anyone give me a good recipe for “super hot” wings?

We use 12" pies on our buffet and charge $1.50 per slice if they want any to go.

How many ounces of cheese do you put on a 10", 12", 14", and 16" pizza? How much do you add if they want extra cheese?