I need help with our pizza dough at the private high school that I work at. I will explain what our current process is and then I will list the things I am trying to improve/accomplish.
We feed around 350-450 people pizza's once a week at lunch. We currently use this recipe, which yields 75 lbs. of dough:
9 oz. of Yeast
23 lbs, 10 oz. of Water
8.5 oz. of Sugar
2 lbs, 15.25 oz. Olive Oil
12.5 oz. Salt
3.5 Cups Honey
47 lbs. AP Flour
We make the dough at about 7-8 am. It gets portioned into 1# balls, then is covered with plastic wrap and allowed to rise for about an hour, to an hour and a half. They are then rolled out with a machine roller and placed on the bottom of an upside down sheet pan, and brushed with olive oil. We rack up 20 pizzas on 3 racks for a total of 60 pies. They are then "pre-baked" at 400 degrees for about 10 mins. in a revent oven. Its an oven that you roll a rolling rack into with 20 sheetpans, it lifts the rack and rotates as it cooks. They are then removed and sauced/cheesed/topped. At 11 am we fire one rack of 20 in the revent at 350 degrees for about 15-20 mins. until the cheese is well browned. At 11:10 am we fire 10 pies in the convection ovens at 400 degrees for 10-12 mins. At 11:30 lunch begins, and within an hour, we go through about 40 pizzas cut into 12 slices.
Now onto my goal. Our crust isn't bad, but I want to improve it. For one, our dough stays flat when baked, other than the air bubble here or there we get no rise out of the dough when baked. The other thing we would like to toy with is actually baking the pizza in the sheetpans, so that they are large and rectangular. Our test last week showed that a 3# dough portion coats the pan.
If anyone has any proven recipes, or suggestions on our situation, please help me out here, my boss is pressuring me to improve on this and I want to come through on it :)