Really good video Bruce! Love it, we have 3 locations and always wondered to centralize the prep - this opens up my way of thinking now. Thank you very much
This was such an excellent, informative watch - nice one, Bruce. We're currently considering building a dough facility prior to our expansion. It was great to see the setup, what equipment Anthony uses, etc. I wish this was 3 hours longer!
You should check out "It'll Be Pizza" in Scarborough, Maine.....They do the dough for Portland Pie, Hannaford grocery stores (sold as dough) and I am sure other places.
Not done yet but I’m at the dough ball price section and I’m over double that with no oil. I’m in Canada so the exchange rate changes that but I’m amazed at how cheap stuff is in the USA. Was talking to an owner in NYC about cheese. He couldn’t believe I was paying $9/lb. No wonder pizza is so much cheaper there
I have a dough plant. You can do this way cheaper than the numbers he's throwing out there. Mine is only 600sq ft, with a 3m x 3m walk-in, so a much smaller facility, but we can put out 14,000 dough balls a week on a single shift per day, and we manually divide dough. That's with just 2 people in the warehouse, so minimal staff. We don't have their capacity, but if you only need to supply 10 locations, our facility would easily cope.
Wow, mad props to Anthony for being so open and honest about his operation. Great video.
peter griffin owns a badass dough plant
Easy there
I was leaning more towards Chris Farley. I really can't pinpoint the character or person. Either way, hilarious.
This right here, is the goal…I hope to even be a fraction of what Anthony (or Bruce) has achieved in the Pizza industry! Bravo! 🙌
Thank you
Always a pleasure
Massive undertaking but they have it working out pretty well. Very interesting episode, thanks so much
Thank for watching. Appreciate it :)
Really good video Bruce! Love it, we have 3 locations and always wondered to centralize the prep - this opens up my way of thinking now. Thank you very much
what are your locations? i'm in michighan
This was such an excellent, informative watch - nice one, Bruce. We're currently considering building a dough facility prior to our expansion. It was great to see the setup, what equipment Anthony uses, etc. I wish this was 3 hours longer!
You should check out "It'll Be Pizza" in Scarborough, Maine.....They do the dough for Portland Pie, Hannaford grocery stores (sold as dough) and I am sure other places.
This was an 11, great job.
Thank you
Not done yet but I’m at the dough ball price section and I’m over double that with no oil. I’m in Canada so the exchange rate changes that but I’m amazed at how cheap stuff is in the USA. Was talking to an owner in NYC about cheese. He couldn’t believe I was paying $9/lb. No wonder pizza is so much cheaper there
Yes being in the US does make it cheaper. They also buy in huge bulk which helps the price.
I have a dough plant. You can do this way cheaper than the numbers he's throwing out there. Mine is only 600sq ft, with a 3m x 3m walk-in, so a much smaller facility, but we can put out 14,000 dough balls a week on a single shift per day, and we manually divide dough. That's with just 2 people in the warehouse, so minimal staff. We don't have their capacity, but if you only need to supply 10 locations, our facility would easily cope.
That's cool. Where is it?
@@Smartpizzamarketing it's in London, so not in your neck of the woods. I like your channel, got some nice interviews.
If I had this I wouldn’t be shipping flour across the country
❤