Does anyone have any experience with temperature/humidity controlled holding cabinets? I would like to be able to hold pizzas a bit better than just leaving them on the top of the oven or in a bag before take-out customers arrive. Thank you for any feed back..
Lately there has been alot of talk about pan pizzas. Which is your favorite? The thinner Roman or the thicker Sicilian. Both are made like a focaccia, it's the amount that is put in the pan.
What do you think the perfect thickness is?
Once again, I am doing so research and I need to know-
What's your favorite sandwich?
Sorry, no burgers, please ( we'll do that one later)
Hot or cold- grilled or pressed, whatever.
Meat, veggie etc.
Whatever the combination that flouts your boat
ON THIS CELEBRATORY DAY - DOES ANYONE HAVE ANY IDEAS FOR A MEXICAN PIZZA?
Just finished ordering some heirloom tomato & chile pepper plants as well as some seeds for some great Homegrown Pizza Toppings. Anyone growing anything out of the ordinary that I should plant in the garden?
Hello everyone. Please remember to have you (pizza) PI day today. March 14 or Pi as in 3.14159265
I am doing some consulting for a start-up pizza chain and I would like to know what is your favorite pizza topping and combination.
From an email from Fornino's Michael Ayoub: "Slice is not the only one with an anniversary. Fornino is celebrating its fifth anniversary on October 20... I am offering $5 Margherita pies for five days, beginning October 19. Available for lunch and dinner, in the restaurant and for pick-up." 187 Bedford Avenue, Brooklyn NY 11211 (at North 7th Street; map); 718-384-6004; forninopizza.com...