ProDough

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

http://www.prodoughusa.com/





(just don't EAT it...)

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.

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

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.

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