BistroPalms
New member
Hello Everyone
I’ve been around here as a guest many times. I’m a member of PMQ. I’ve also owned two rest. in the past. I had the opportunity to see Tom L at the Orlando Pizza Show and boy was that a show. I’ve been through half of the forum pages and have not found the answers to my questions. So I’m asking them now. I’m for the NY Style pizza. My dough lacks the flavor I’m looking for. I lean towards the more yeasty flavor. I use KASL now. I’ve been told to look for a different brand. So I’m asking for your help and also for the cheese your opinions.
My place is not open yet and I still have time to work these ideas out. I own the building so noone can kick me out. Its a good thing since I’ve been working on it for a year and half. We are in a very small town that has a lot of politics. Heck we don’t even have liquor that we can sell or wine in the rests. Yes its true.
But I’m getting closer. I’ve not done pizza in the past rest. But I’m going with a new concept I’ve not seen before. But I think it will work.
After reading many of your posts. You have found that serving other things brings you in more money. My thoughts are this. If you are already going to be serving good salads with all the veg on them you only have to add the meat items pepperoni and sausage. Because I already have ham and bacon. If I develop a unique menu. which it is. it can support all my great food. So everyone is happy. No matter what they order. I would appreciate all your comments and advice on the flours and cheese you use and of course anything else. I will be using a small deck oven for these pizzas.
Thanks
Mystie
I’ve been around here as a guest many times. I’m a member of PMQ. I’ve also owned two rest. in the past. I had the opportunity to see Tom L at the Orlando Pizza Show and boy was that a show. I’ve been through half of the forum pages and have not found the answers to my questions. So I’m asking them now. I’m for the NY Style pizza. My dough lacks the flavor I’m looking for. I lean towards the more yeasty flavor. I use KASL now. I’ve been told to look for a different brand. So I’m asking for your help and also for the cheese your opinions.
My place is not open yet and I still have time to work these ideas out. I own the building so noone can kick me out. Its a good thing since I’ve been working on it for a year and half. We are in a very small town that has a lot of politics. Heck we don’t even have liquor that we can sell or wine in the rests. Yes its true.
But I’m getting closer. I’ve not done pizza in the past rest. But I’m going with a new concept I’ve not seen before. But I think it will work.
After reading many of your posts. You have found that serving other things brings you in more money. My thoughts are this. If you are already going to be serving good salads with all the veg on them you only have to add the meat items pepperoni and sausage. Because I already have ham and bacon. If I develop a unique menu. which it is. it can support all my great food. So everyone is happy. No matter what they order. I would appreciate all your comments and advice on the flours and cheese you use and of course anything else. I will be using a small deck oven for these pizzas.
Thanks
Mystie
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