A D V E R T I S E M E N T
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Edgar that is actually sliced sausage links on the pizza. I cook them in the oven let them cool and then slice them thinly on the slicer. Its by far the best way to make sausage topping for pizza in my opinion.
Jamie,Very nice, and good luck to you and your brother with the business.Are you using the store's formulation and methods or are you using ideas of your own, or possibly a combination of both?Peter
You're living the dream, congrats, good luck and good
I have a little time off today so I wanted to catch up on my posting, Here is a Greek pizza- fresh spinach, sliced tomatoes, sliced black olives and feta cheese
Bob, Thank you the cheese we use at the shop is Grande east coast blend, I ve only used trader joes before we opened when I was making pizzas soley at my house. Trader Joes is a good choice but its not Grande. I know there are alot of Grande haters out there and I was one before but once you start using it for a while and try going to a different brand you notice a difference now I love Grande just wish it didnt have to be 40 cents more a pound when I'm using 180lbs a week right now but hey you get what you pay for
You'll like trader joes but if you give Grande a chance youll love it
Had many pounds of Grande...that's why I said it is a game changer; worth the price. Penn the Pirate Mac is my only source though and their S&H is brutal! Yep, my local source dried up.