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Can I hire one of you to answer all my start-up stupid questions?

S

sharkinthesalsa

New member
In all seriousness, I would love to chat with someone who was/is in the industry and can lend me an hour of their time. I am completely new to the idea of making pizza and I have a lot of questions. I need to know where to start with prepping the dough, etc. I’ve been doing extensive research over the last year, but I want to talk to someone in real time to chat back and forth.
Preferably someone with making pizzas quickly and with electric/gas ovens.
 
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I can be available if you want to chat. Send me a private message
 
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Find somebody close to you physically- that will help.
Know we are all happy yo help but sometimes you gotta stand next to the guy to “get it”!
 
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Pm me if you would like to chat. I will talk you out of it. [emoji736]

Sent from my iPhone using Tapatalk
 
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You can’t learn how to make pizza by talking to someone. You don’t even know what questions to ask.

Get a job in the biz. That’s the only way.
 
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You can’t learn how to make pizza by talking to someone. You don’t even know what questions to ask.

Get a job in the biz. That’s the only way.
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I’m going to do that also.
URNUTS said:
Find somebody close to you physically- that will help.
Know we are all happy yo help but sometimes you gotta stand next to the guy to “get it”!
Click to expand...
I plan on doing that also!
 
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You can’t learn how to make pizza by talking to someone. You don’t even know what questions to ask.

Get a job in the biz. That’s the only way.
Click to expand...
I don’t have time to go work for someone else, I can watch all of the chain pizza restaurants emoloyee training videos online, which I have. I am going to have someone local come work with me, but I just have some preliminary questions. There’s really no pizza place around that does what I plan on doing. They’re either the expensive gourmet pizzas that take forever to make or chain places here.
 
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What kind of questions are we talking about? Formulation/dough/sauce/ prep/baking, or ops?
Tom Lehmann/The Dough Doctor
 
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What kind of questions are we talking about? Formulation/dough/sauce/ prep/baking, or ops?
Tom Lehmann/The Dough Doctor
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Hi! yes, more so the process of the dough and the refrigeration process. I have a good idea on the recipe for the dough and sauce but I have questions like how long do they need to be in the freezer and such. I have really enjoyed watching the videos on the website and reading your posts, Tom.
 
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Sharkinthesalsa;
Feel free to give me a call at 785-537-1037 (Manhattan, Kansas) to discuss your needs in greater detail.
Be sure to send me an e-mail letting me know when you’re calling so I can be at my desk to take your call.
Tom Lehmann/The Dough Doctor
 
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