MikoMichaelangelo
New Member
Hi all!
We're moving our pizza shop to a new building and have the funding to get some new equipment
We have very inconsistent dough at the moment and every day is a bit of a dough lottery. This is mostly due to storage and temperature so any tips on this would be welcome
Our current set-up has a fairly old spiral dough mixer, a couple of fridges and two stacked electric ovens that fit 6x12" pizzas in each
Has anybody on here got any experience with a successful pizza business in 2023?
Are there any recipes and equipment that can help to make this optimal? I know there are tons of different bits online but I'd like to see what you think and what's really worth it as some of it can get pretty expensive
Do we need dough prooving boxes/fridges, walk-in fridges, A/C etc?
Please let me know. We're hoping to open 1st of August
We're moving our pizza shop to a new building and have the funding to get some new equipment
We have very inconsistent dough at the moment and every day is a bit of a dough lottery. This is mostly due to storage and temperature so any tips on this would be welcome
Our current set-up has a fairly old spiral dough mixer, a couple of fridges and two stacked electric ovens that fit 6x12" pizzas in each
Has anybody on here got any experience with a successful pizza business in 2023?
Are there any recipes and equipment that can help to make this optimal? I know there are tons of different bits online but I'd like to see what you think and what's really worth it as some of it can get pretty expensive
Do we need dough prooving boxes/fridges, walk-in fridges, A/C etc?
Please let me know. We're hoping to open 1st of August
