copy and paste this google map to your website or blog!
Press copy button and paste into your blog or website.
(Please switch to 'HTML' mode when posting into your blog. Examples: WordPress Example, Blogger Example)
Input Form:Deal with this potential dealer,buyer,seller,supplier,manufacturer,exporter,importer
(Any information to deal,buy, sell, quote for products or service)
Tried Jets for the first time - Pizza Making Forum I'll have to try a Jets square someday Before making pizza myself, Jets was my go to spot for carry out but I only had their round pizza I rarely ate square pizza until I started making DS myself I think you will find it rather loggy, heavy, or wet That said, the flavor can be good I like it better reheated
Jets pizza - Pizza Making Forum Every Jets pizza that I've stepped inside uses a conveyor type oven If there are any other specific questions, I may be able to leverage some family ties, as I do have a 4th cousin that manages a Jets store and has been in the business for 10+ years now
Jets pizza - Page 2 - Pizza Making Forum Quote from: pizza king millinium on November 24, 2010, 11:13:04 AM Its a top secret procedure! Your almost there though, a little tweeking, if you want the true way, it will cost you $1000000 00, LOL
Blue Steel Pans - Pizza Making Forum I do not know what their quality was before being manufactured in Mexico I purchased (2) 8"x10" and (1) 10"x14" from Northern Pizza Equipment a couple weeks ago I think the material thickness is a bit thin, but I'd imagine it should still last a person's lifetime in a home setting considering no cutting is done in them for Buddy's and Jets
Jets pizza - Page 13 I saw the pic below on page 3 of a purchased jets pizza My mind instantly went to rice flour It looks like a cracker made with rice flour to me Knowing that the op was after the crunch factor, any chance this is the missing link? Anyone who has used rice flour knows that it definately creates a signature crunch
Jets Attempt - PizzaMaking. com Set your oven to 575 F Do not use a stone Unless that's what you're working with; double pan and put a pizza screen on top Bake for approx 18 min, take the pizza out and check for dough doneness underneath the sauce Bake for longer if needed Topping: Give the dough a light degassing
Crunchy bottom - Pizza Making Forum Rested for an hour, then panned (pans from detroit style pizza co ) with a 24 hour cold ferment in the fridge I take the pans out at least 4 hours prior to topping and baking to get a good rise Light olive oil in pans, baked at 500 on stones on middle rack
Source for Jets Detroit Style Pans "The most important element of pizza is the dough Pizza is bread after all Bread with toppings " -Brian Spangler "Ultimately, pizza is a variety of condiments on top of bread If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could Only then could my pizza evolve as well " Dan Richer