Boy, that style of pizza sure seems to show off the cheese. You would never think there was only 6oz of cheese on that pie. Do you keep any of these displayed in your Hatco unit Norma or do you only sell the whole pie's?
Since I am selling the Detroit style pizzas and am trying to watch my costs for cheese and other ingredients I wanted to see actually how much cheese really needs to be applied. I do keep different ingredient slices in the Hatco display unit on a big rectangular tray and some slice setting out for a little until I can have room for them in the Hatco unit. It is hard to manage just what slices I have on hand at any given time, but customers do seem to like the veggie Detroit style pizzas.
Since I am market, there aren't a lot of whole pies sold of any kind of pizzas I make. My pizza stand is more of a slice joint.