Opening a pizzeria in Lebanon

Salim writes:

Dear Sir,

I open 2 months ago a new pizza place in Lebanon "PIZZA dot com" mainly
for delivery like dominos pizza and I am planning to have in the future
several places with same decor & menu & prices in Lebanon and the middle
east so it can be a franchise.

I need your help in daugh because still it
is not stable, I mean not same taste and color daily.

I am selling only 1 size of pizza 11 inch and daugh for each 200 grames.

I am wondering if you can help me to have the best recipe and if someone
proffesional can visit me in Lebanon for few days and teach me all about
dough.

Note that I do not have any problem with tomato sauce which is very tasty
and people like it but my main problem is with unstable daugh.

Best Regards,
Owner of PIZZA dot com
Salim Samaha

My response:

Thanks for writing Salim. I have created a resource just for you.

Here is the link:

http://pizzatherapy.com/pizzabiz.htm

At the bottom of the page you find three incredilbe pizza resources:

Pizza Magazine, PMQ and Tony G's Pizza Champions Resources.

Also for a dough recipe I recommend you check out:

Jeff Varasano's Famous New York Pizza Recipe.

Jeff has created an incredible step by step method to re-create New York pizza.

Here is the link:

http://www.varasanos.com/PizzaRecipe.htm

If anyone else has an suggestinos, please let us know.

pizza forever,

albert