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My manager left the dough trays cross stacked over night. I put some water on the dough this morning and stacked them and left them out of the walk-in. Has anybody had this problem and how did the dough turn out? Thanks for your help.

Someone came to me with this idea but I’m concerned about the pizza. He is going to have kids go door to door selling pizza to raise money for the schools. People buy them and than the next day the kids bring the people their take and bake pizza. From the time the refrigerated pizza leaves my...

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I might be looking to sell. I’m in Redmond and have 3 deck ovens made by Bari. They are just like bakers pride. 1 double stack and 1 single. they are 3 years old and work great.

I have never really had a store manager. Its always just been me. I am in the market for one however. What do you pay your managers and what are the duties that you expect them to do? salary or hourly? I know j_rock posted something about along these lines about a year ago but i cant find it in...

So heres the deal. We have almost been open for 3 years now and our hours have never changed, Sun- Thurs 11am to 9pm and Friday and Sat 11-10pm. We are about 5 miles from the local business but we are in a heavily populated suburb. During lunch I keep myself and 1 driver on. We do prep for about...

Im thinking about trying pizza by the slice during lunch. We are right next to subway so we have some good foot traffic. What do you think is the best way to market it?

I’m trying to find a search engine that will find current copyrights? I cant seem to find one. Does anyone know the right link? thanks

has anyone used taradel dot com to send out menus. It says its $1125 for 10,000 glossy full color 2 sided menus delivered to homes. Seems like a good deal. Its only .12 each thanks a lot!

We are thinking about putting A Customer Survey on the box instead of our usual coupon. The survey will say something like return for $2 off your next order? any thoughts on this idea. Has anyone done it before? And If you could ask your customer anything what would you want to know?

I’m looking to get about 5000 post cards made up. Can anyone recommend a good one with, low prices?

i have 906SQ FT store with 8x8 walk in. works fine, I wish i had 1500SQ ft though.

Well it worked! Thanks for your help.

thanks for the advice, I have been pulling the dough out and using it directly, I will let you know what happens when I pull it out an hour early. Thanks again

Hi Tom, I have been trying to figure out whats making my dough so bubbly. I know that most bubble problems are caused by under proofed dough or over proofed dough, this does not seem to be the case for my situation. I use 50lb Mondoko flour 53% cold water 2% salt 1.5% sugar 2% olive oil .375%...

I have one event lined up this summer, and we are doing pizza by the slice all day long for it. Heres my question, we were just offered to do this event last year by the City and we did a lot of business at it, over 200 pizzas. These events are great ways to make some extra cash and really get...

I never clean or rotate them. I just use an oven brush on them, and a shop vac to clean out the burnt semolina near the flame like once a month

There is no way 150 pizzas are all going to be hot, see if you can spread it out and have 50 there at 10:45 50 at 11:35 and 50 at 12:25. If I was you I would get all you skins docked out, 6 to a tray? thats 25 trays. One guy throws, one guy sauces, one guy cheeses, one on ovens, and one at the...

td_VP192: the block right now is $1.70 and you pay 1.63lb?

I would just go through pages of the think tank. Answers for a lot of info.