Hi there,
I have just inherited a pizza shop from a friend. No experience what so ever, opened now for a week and going ok,
I have two questions to ask.
Ok thanks heaps in advance.
Jason
I have just inherited a pizza shop from a friend. No experience what so ever, opened now for a week and going ok,
I have two questions to ask.
- Which is better? Parallel or Offset pizza rollers.
These are the offset, http://www.pizzagroup.com/eng/prodotti2.html?id=141
the parallel are just the same but the rollers are parallel. (i guess you would all know this though) - How do i prevent burnt edges? I have an electric oven at 400 degree celsius and the edges go black before the middle bit looks cooked enough. Is there any tricks to prevent this?
Ok thanks heaps in advance.
Jason
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