am i using to much cheese

[MM1]

Yes, yes, yes. Before we know it, cheese is going to cost $5 a handful.

Seriously - you NEED to specify a weight for cheesing - even if you don’t weight for EVERY pizza, you need to TRAIN people who cheese your pizza by using a scale, and spot-checking. Probably daily…

I heard someone here use the term “calibrating my hands” which is kind of how we operate…

We do the cheese about the same way as you by the way - with a light layer on sauce, then a top layer above toppings…

 

[system]

I bought a table top digital when i built my 2nd restaurant. Its a must the peel lays on top & a digital readout tells how much chees is on as well as toppings. Costs add up in this biz. Do you think Scarfacr didmt use a scale when he was selling his flour! Now think about that, Cheese is going through the roof & is our no 1 controllable.
Kevin