Thanks for the kind works. I'm slowly getting better.
Oh boy, so you work in a pizza joint eh ? ... I guess there's no way you are going to post your dough
recipe here, but I thought I'd ask anyway
As for ingredients, I believe perhaps one of the reasons you are doing so well is that you don't skimp on your ingredients.
I just can't stand a pizza place that skims on cheese, who wants a pie that has such a thin layer of cheese, that you can
hardly see it, or you can see the sauce under it ? ... that just doesn't fly up here, but up where I am in Canada, we only have ONE style of pizza. You will NOT find any difference in any of the independantly owned pizzerias up here, - one place last year I ordered from, had a "Chicago" style pizza on the menu..... so I ordered it.... hahaha, u know what they did ?
they just made a traditional pizza and made the dough thicker, that was it ! .... you get more dough for your money
but there was no difference in the toppings, how they were arranged or what type of vessel it was baked in....
All places here, use gingeral in their dough, and it's considered a main ingredient from what I learned a few weeks ago
while I visited a restuaraunt supply store and bumped into a pizza owner who was looking for a pizza oven.
amost 2 weeks ago I went to a pizza place, and they loaded a LOT of cheese on the pizza, I'm going to guess, over an
1/4" thick, the cheese was 4x the thickness of the dough underneath.... it was cheese heaven :-)
I have images of a pizza from a place near my brother in laws, from a few years ago, this place put so much pepperoni
on their pizzas that it was insane.... dough, sauce, then huge slices of pepperoni, about 4 layers thick, and all over the pizza ( slices were maybe 3" in diameter ) , each bite was pepp and cheese heaven.....
The place however was new, and about a year later, the owners started skimping out on the cheese and pepp, and so we
stopped ordereing there.... sheez, you are talking $38.xx for 2 pizzas ( large ) which ain't cheap.
I should try and dig up those images.... the pizza was amazing....
Anyway I guess the thing that always stays in my mind is this...
* Do you ever hear people complain about a resturaunt giving away too much food ? *
... nope never... hahaha.
, at least not where I live
But boy, when you cheap out on ingredients , word spreads like wild fire.....
when you give people good quality, and quantity they keep coming back.... and word of mouth
is 1000x more powerful than any advertising in many cases.
I bought my smoker ( Weber Smokey Mountain ) in fact in Toronto, from a store called "Word Of Mouth Jacques"
his store got so popular just by word of mouth that he changed the name of it recently. go figure
Hi everyone! Im new...
Let me start by saying canadian...you've made me hungry! Very nice pies !
I work at a pizzeria in Ohio, and we use the top notch ingredients...Money is not an a real issue when we order our things..its actually my family's business..However, I've been saying for awhile now we use entirely too much cheese, everyone loves it though, no complaints, however we could use half the amount and still get the great taste! Im not all about profit, but cutting back on cheese would definately help the bill...for our 16 inch I believe we put about 20oz of cheese I believe..maybe more. When we originally opened we realized i belive 8oz was the correct amout for a 16 inch...we are about 2 to 3 times that.... so Im wondering if we cut back will ppl notice, or care? Its also funny that nobody EVER orders extra cheese....haha