After 17 years in the pizza biz, I'm ready for being the owner and not the worker.
All right a fellow pizza lover. Any tips for a better dough?
I have my own recipes and they taste great, but I need a better rise when cooking the pie.
Sorry everyone. I'm way off topic, but when you say pizza, I just can't help myself.
As I'm waiting for Florida to open up, working nearly none stop (just worked 7 days straight, but I've worked 13 days straight before) for USPS as a rural sub carrier. That'll keep me busy till I can franchise.
What part of Florida? I travel through a couple of times a year. Open a good pizza place along my route, and I may have to drop by.
Plaz