Geeze folks... I never knew I'd be famous on Pizza Making for the cheap paper plate secret! Glad I could contribute something. I have a Costco close by my work apartment in PA where I can purchase a stack of either 500 or 750 I believe for $4-$5. It is about a penny a plate. I will say they are soooo cheap that one could probably fold the pizza and the plate as one and take a bite and not even know they were eating plate! Those are the plates I do love though.
Years ago when I worked for Pizzeria Regina in Boston (although now they've reversed it and call it Regina Pizzeria for some reason or another) I was quite cocky when it came to pizza making. I mean, Pizzeria Regina was named Best of Boston for so many years and the award seemed to get bounced back and forth between Regina and Santarpio's for a while. Anyway, I can tell everyone here with absolute certainty (including myself now) that thanks to this forum and the work, experimentation and suggestions that all make far better pizzas than those pizzerias that may be awarded best of this city or that city.
To be quite frank, someone like me has had to eat several slices of humble pie" as I've read many threads and incorporated the ideas and techniques others have used and those changes have escalated my pies to a level so far beyond Regina it isn't even funny. If I were to return to Boston and take a bite of a Regina Pizza today I would most likely be highly disappointed. I mean, Look at Norma's pizzas! I have yet to taste a slice of her's and hope to make it to her market some day but Good Lord she cranks out a pie that looks absolutely exceptional as does Walter from Granville, Ohio (the town I grew up in if he can believe it or not) who does such great work in Newark, Essen and so many others here regardless of style be it NY, Detroit, Cracker, Chicago, Midwest/American, Sicilian, you name it and there are people here making pizzas that exceed anything that can commonly be purchased.
I need to get an accurate scale as I've always done everything by look/touch/feel and just what I know. As such, I can't contribute in a way others can here (yet). That will change when I find a scale that works for me. Any ideas on a small inexpensive scale that is accurate enough?
I will also say that anyone in the South Eastern PA, Jersey, Northern DE area looking for premium commercial ingredients has to make the trip to Bova Foods in Chalfont, PA as I did recently. How can you beat cases of 7/11 for $29 and Grande loafs (by the case only) for $2.79/lb and 50lb bags of GMFS for under $20 and they are all such nice people who have build a family owned pizza distribution empire in the tri-state area.
Anyway, I am rambling. Best to all!