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Daddio, do you currently have online ordering?

Tom, you say to first set the mixer at the low speed. Is this just to avoid a mess? I hope that is the reason because or mixer only has one speed and is not the slow one.

Just curious, are you interested more in the fact that it is in an iphone app or that it is online ordering?

I just bought a new spiral mixer to replace my dying J-hook mixer. The J-hook mixer had 3 speeds, and we used it with the lowest one. The new mixer only has one speed and it seems faster in comparison. We usually mix for 6 minutes, stop for 6 and give it another 5 or 6 minutes of mixing. We...

I just heard about pokey sticks and beer nuggets, but I have never seen either of them. Can someone describe them for me?

Tom, thanks for answering. Googling for “ripple sheet” returned products from Arvco. Now I know what you are talking about. Are this sheets food grade or can I just buy a similar product from whomever manufactures pizza boxes?

Where can I see examples of fluted paper/liners? I’m trying to vent my more my delivery pizzas by using this. Sorry if this might seem like an odd question but since english is not my native language I’m having a difficult time figuring exactly what type of paper you are talking about. I don’t...

Re: Where can I buy wood serving trays? (instead of aluminum Thanks for all the suggestions. I found some ones made from ceramic and other ones made from plastic (called “pleezers”) that have some dimples to prevent sogginess. Has anyone used the Pleezers?

We currently serve our pizza using aluminum trays. Our pays come directly from the oven stone and after some seconds of cooling off are placed on standard aluminum pizza trays, but this cools the pizza a bit. We want to replace these trays with something that is not as conductive, like wood...

We have a deck oven and initially we used to bake our pizzas on disks but after some training we finally moved everyone to not using disks and using the peel instead. When the dough is hand-stretched, we sprinkle flour on the peel, add the toppings and then the pizza goes in the oven. My...

td_VP192: td, thanks for your answer. I agree with your take on those situations. We try to act in a similar way, but just couldn’t turn it around. It seems he just needed to vent off his anger and then he just left. (Remember, this happened days after he ordered the pizza and even then he...

A customer shows up quite angry at our shop complaining that his pizza was a complete mess, that all the ingredients where shuffled and that there was cheese smeared in the box. We happen to know this is true. But we ignored him. Why ? He ordered that pizza a couple of days ago. It was raining...

A couple of customers have told us that they feel our pizza lacks sauce. This could mean a couple of things, the obvious one, is that there is not enough sauce. The second one is that the sauce lacks flavour thus giving the false impression that there is not enough sauce on the pie. I would...

Any recipes or pointers on how to prepare garlic white sauce ? I really want to try the garlic knots.

Nick, I did put the website of the manufacturer. Here it is again: The model is “MOD.RZ” http://www.san-son.com/hornos.htm (you will have to click the arrow on the bottom right about 5 times).

Patriot The oven has an exhaust which you connect to the ventilation (maybe thats not the correct word) so that we can direct the heat to the outside. This exhaust is not adjustable in the sense that it has valves or gauges. I could, though, cover it somehow to limit the amount of heat that...

The cheese we use is Mozarella blend, good quality one. We don’t use a sheeter, we use hands and a rolling pin. I will pay more attention to this procedure, maybe we are degassing it/compressing it too much. Coincidentally we have done what you suggest (but for other reasons) and have obtained...

Tom, Nick, Patriot, thanks for answering. As for your questions Tom: No, we don’t get excessive browning. Is just that the cheese is boiling and starts to look dry. There is virtually no springback of the crust and the top crust is white. I’m using Instant Dry Yeast which we have in a goodie...

Nick thanks for your reply. Someone on the other board suggested that I might have just too much sugar in it and that the crust is overbrowning. Is this a possibility ?

(I originally posted this on pizzamaking.com, you can see the photos there) The top part of our crust is flat and doesnt brown at all even though the bottom part does get a decent browning depending on the oven time. In a reply to another message Pete-zza suggested to answer a couple of...