We are opening a pizza place on March 23. We are keeping things pretty basic as is. I have several questions to ask about getting the best product out their.
We make our own dough. How long can it be refridgerated before it is no good? Can it be frozen if not used?
How much topping do you put on a 12" pizza?
We are looking to acquire the same type of bacon that pizza hut uses but not sure what it is called or where to obtain it. We are from Canada, Manitoba to be exact. It seems to be grinded or something. Hope someone can help me with this...
How long would you par cook your crust for take and bake? I might make that an option for some people as our nearest neighbors are 1/2 mile away...
Thank you in advance.
Sandra & Colin