The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider

 ProDough

Author Message
Adjudicator

  • Total Posts: 5055
  • Joined: 5/20/2003
  • Location: Tallahassee, FL
ProDough Tue, 01/25/05 7:22 PM (permalink)
Maybe the clown(s) at your local pizza emporium(s) need THIS:

http://www.prodoughusa.com/





(just don't EAT it...)
 
#1
    chezkatie

    • Total Posts: 1329
    • Joined: 6/24/2001
    • Location: Baltimore and Florida,
    RE: ProDough Tue, 01/25/05 7:27 PM (permalink)
    quote:
    Originally posted by Adjudicator

    Maybe the clown(s) at your local pizza emporium(s) need THIS:

    http://www.prodoughusa.com/





    (just don't EAT it...)



    The guys at all our local pizza emporiums need new careers! Nothing is going to help them.
     
    #2
      aleswench

      • Total Posts: 686
      • Joined: 2/18/2004
      • Location: Franklin, NJ
      RE: ProDough Tue, 01/25/05 7:32 PM (permalink)
      What in God's name will they think of next?? And they guy's probably making a living ..good for him! (I guess). I can't criticize: I've come up with ideas ranging from thinking up the Cartoon Network before there was one, to a food show on tv featuring "doctored up" store bought items. Both are now in production, no thanks to me piping up and suggesting it to anyone
       
      #3
        tmiles

        • Total Posts: 1908
        • Joined: 10/1/2004
        • Location: Millbury, MA
        RE: ProDough Wed, 01/26/05 8:20 AM (permalink)
        I found a lot of good information in the site. Thanks. As the "dough doctor" tells us different forming methods make different pizza. I guess if one likes the hand tossed pizza, one should be willing to pay a little more because of the learning curve it takes to become a good pizza tosser. I am sure that the chains prefer the automated methods.
         
        #4
          tmiles

          • Total Posts: 1908
          • Joined: 10/1/2004
          • Location: Millbury, MA
          RE: ProDough Wed, 01/26/05 8:23 AM (permalink)
          What is wrong with doing your practice with real dough? One could buy a lot for the cost of the training aid. Real dough could actually be used at no cost if one were willing to sell dropped dough to customers
           
          #5
            Online Bookmarks Sharing: Share/Bookmark

            Jump to:

            Current active users

            There are 0 members and 1 guests.

            Icon Legend and Permission

            • New Messages
            • No New Messages
            • Hot Topic w/ New Messages
            • Hot Topic w/o New Messages
            • Locked w/ New Messages
            • Locked w/o New Messages
            • Read Message
            • Post New Thread
            • Reply to message
            • Post New Poll
            • Submit Vote
            • Post reward post
            • Delete my own posts
            • Delete my own threads
            • Rate post

            2000-2014 ASPPlayground.NET Forum Version 3.9
            What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com