It’s possible to produce good pizza in a restaurant kitchen with a few well-chosen pieces of equipment, said Jeffrey Zeak, manager of the pilot plant of AIB International, which has a School of Baking in Manhattan, Kan. The 21-year veteran of the baking and food industries divides pizza gear into “must have,” “nice to have” and “really nice to have” categories and suggests buying multifunctional equipment for the greatest cost efficiency.“If I was a restaurateur, I would want my investment ...
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