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Pizza, Who's making dough at work? Need ratios

post #1 of 6
Thread Starter 

Have a friend that is adding sliced pizza to his scoop shop, summer is coming and we make most of our $$ in the next few months. I told him that I would help get him up and running.

He has a take out place that does pizza and other stuff, but there he uses pre made skins.

He bought a 30qt Hobart to make dough, shred cheese, cut veg, etc and a conveyer oven for the new location.

I need a large batch dough recipe that will be good for conveyer type oven.

I made pizzas 30 yrs ago, time to jog the memory and see if I can make a decent pie on a conveyer belt!

 

Thanks for your help!

post #2 of 6

I haven't done big batches, but normally use 60-65% water.

I am actually just chiming in because I have recently been looking at craftsy's site and downloaded a free tutorial about pizza making from Peter Reinhart. You might find that worthwhile looking at: http://www.craftsy.com/class/perfect-pizza-at-home/186

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post #3 of 6
Thread Starter 
Thanks butzy, I'll check it out.
post #4 of 6
Thread Starter 

Found a dough calculator, this does the trick.

post #5 of 6

I was going to recommend pizza making .com good site for everything pizza. If you like a thin cracker crust the recipe they have for Pizza Inn style crust is very good.

post #6 of 6

Let us know how it turns out Chefbuba.

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