Recent content by Andrew Bushard

We have everything but the dough refrigerated. That sets out and gets better as the day goes on. Everything is put on cold and then into an oven of some type. I know guys who have the standard type you slide in. I know other with big wood burning domes. We are using a conveyor oven that is part...

Very Helpful Mary and Planethoff, Thanks!

I am going to steer this back to topic. I am asking questions on sauce not about my skills perceived or not. I am not asking about smoke issues. I asked about key spices in pizza sauce. I didn't ask if pre-made spices packets to promote consistency was a stupid idea. I didn't ask people to...

LOL same happened to me, but I am wrong way more than I like. it is uncooked. I used this combination when I ran restaurants in Houston. My mother came up with the recipe there. I know it was written down but that was long ago and I lost my mom 10 years ago. I never planned on going back into...

Hello halb. You certainly are an acidic individual. I have not heard a positive comment from you yet. The pizza dough is made at least 2 hours before the shop opens. We cut it into the different sizes needed (small medium and large) put them on trays,cover it and let it rise. I thought this...

Three cheers for consistency! The spice bag would be added when you first make the sauce. Take 2 #10 Cans of Crushed tomatoes, 1 #10 can of Puree and one spice bag. Cover with a tight sealing lid and put into the fridge. If the batch was made in the morning, 8-12 hours of rest would be enough to...

I am very much against a canned Pizza Sauce. While I agree not all tomatoes are created equal. all the canned sauces I have tried are uniformly not good. I think Pizza sauce needs to rest, you want the spices to work there way through. I would rather throw out a little old sauce than serve...

As cold as it can be, I am guessing it will have to be. I have kinda stepped away from the air issue and have moved onto helping with food and menu stuff.

Hi Everyone I am helping a friend opening a Pizza Restaurant. First issue we had to handle was a smokey conveyor oven. I think that's solved. Next we are hoping to develop a packet for the pizza sauce. The guy he bought the equipment from had a recipe, but I think it's a little bland. We want...

He did seem like a good guy, He seemed to know what he was talking about. In the end I don't have to deal with him so I am not going to sweat it. I appreciate the input from all of you.

Hey Everyone We met with the Landlord, He is helping us with the venting issue, He will also help with getting us some makeup air. He pays for the heat and AC in the building so he wants us to use a ceiling mounted air purifier that removes smoke, other particles and odors. He has another...

We have a meeting tomorrow with the building owner, I think we found a way to get this all in, including a vent to the outside. I will let you guys know after we meet with the landlord.

Thanks for the input, We are going to look at both. Venting and some makeup air. We are also going to go with a smoke eater as well. The smoke eater will cut down on the amount of makeup air we need. I will let you guys know what we end up with and hopefully everyone can learn something.

It is electric. He bought electric because venting to the outside is problematic at best, It might even be very expensive. I have seen smoke eaters in other kitchens, not sure what brand. They seemed to do a good job. So, I know there are air purification systems that remove smoke and odor...

Hello All, I am helping a friend with his Pizzeria I used to own a small pizza restaurant in Houston. My friends issue is smoke. The ovens I had vented outside so it was no issue. His is an in room conveyor style. It cooks real fast and good, but now and then he gets a smoke issue. Any...