Thanks Pete, in fact I had already printed out a product list from Vistar (this is where one of the top Arizona pizzerias buy their product
) and I was planning to visit them sometime next week. My pizzeria will be on the mexican side and Tempe is about 2 and a half hours from here, so it is not too bad, one trip every two - three weeks to get the supplies is not bad.
I contacted KA and they gave me that number also for Food Source International, but there is something wrong with the number and I get a Verizon answering machine. I have a list of several vendors in the Phoenix area which I will visit them all on the same day.
My oven can reach up to 380 degrees celcius (about 716 degrees fahrenheit), I thought about making Naepolitan pizza style pizza, but I am not sure if my market is ready for it or if they would like it, so I want to concentrate on American style pizza. I also found the Escalon to be of a very reasonable price, only 50 cents more of what my dad was using.
Basically right now, I know the products (flour, sauce, cheese, perpperoni, etc, etc) are available in the Tucson - Phoenix area, veggies, ham, olives I can get all of that here. What I am doing right now is an analysis of cost vs quality vs profit, having my pizzeria on the mexican side (and specially downtown) I cannot go very high on prices to the public, but I know a good pizza is not easily find nowadays and some people will pay for a good pie, so I need a balance of good pizza, but not too expensive... fun ah!
Which other High Gluten flour is good..... have you heard of Bouncer, King Keiser, Full Power, Power and Dakatona (or something like that), this are all available thru Aroma foods in Tempe.
Thanks a lot for all ur help.