Hi guys, im just after some advice if anyone is able to help. we have installed a new wood fire pizza oven and we are becoming busier and busier and am not being able to keep up with rolling our dough to order. my question is: is there a way to pre roll pizza dough for the night without the dough sticking to the trays its stored on? we have tried polenta on the trays but they still seem to stick and you lose half your topping when attempting to put in the oven...........
Edited by Jim Berman - 8/7/14 at 5:47am
I have done this before en mass.
I think maybe the trays are the answer.
You don't say what kind of trays.
I used to work in a cafeteria food court that made pizzas.
I was the one to make the dough, roll them, place them on a rack then into the cooler for the next day.
The trays we used were round and about 14-16" in diameter and they were perforated.
I simply sprayed them with pan release, placed the rolled dough on them and that was it.
I could put 2 pizza dough's on one sheet pan and the rack held 22 pans.
I hope this helps.
I have to agree with Jim, if you're getting a return on the dough when rolling and it's taking too long, your dough might be to tight.
A slack dough is soo much better. Pat it round and stretch or vise versa. I just am assuming you're going thin in the WB oven. Those puppies should only
hit the bricks for 2 maybe 3 min. at a good temp . Some type of flour on the bottom will give you those nice quarter size charrs. good luck