The_Fat_Boy
New member
was wondering what you guys use and how you feel about your equipment and pizza decision
I use conveyors 19oz for a 14" Large pie
was looking at a show tonight and saw all of the awsome looking NY style crust cooked on a deck or brick oven and was thinking of putting like a blodgett on top of my conveyor and addding NY Style pies what do you think
also if you do a NY Crust what are the % of water right now we use about a 53% water
I use conveyors 19oz for a 14" Large pie
was looking at a show tonight and saw all of the awsome looking NY style crust cooked on a deck or brick oven and was thinking of putting like a blodgett on top of my conveyor and addding NY Style pies what do you think
also if you do a NY Crust what are the % of water right now we use about a 53% water
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