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Pizza dough

post #1 of 2
Thread Starter 
Hi, this is my first time so I hope I'm in the right spot! I have a little café and just purchased a commercial pizza oven.Any advice on making and storing bulk pizza dough?
post #2 of 2

Where I worked  we made dough from scratch (water, yeast, sugar, flour and salt.) Used a commercial dough machine set to 6 minutes. I don't remember the weight amounts. But it made enough dough to halfway fill six 5 gallon buckets. These were covered in plastic wrap and marked with the time. We were supposed to also cover with the bucket lids, but the gases often popped them off. Stored on racks in the cooler and discarded after 24 hours. This was a crust that was fairly soft. The slice is foldable when hot but not when cold.


The dough behaves differently depending on it's age and temperature. When fresh with no rise, it's a bit bland and tight because it hasn't rested. The dough is hard to work with when cold. When it was room temp, it was ran through the dough roller once and then stretched by hand to fit the pan. When cold it tore easily so had to go through the roller again. We tried to time it so there would be some at room temperature, but it didn't always work out like that.  I liked the dough after it was "expired." It had slowly risen in the cooler. After deflating and coming to room temp, it had the best character but the powers that be said throw it out.


My advice is decide what kind of crust you want. Then find a recipe and research the dough handling techniques needed to achieve that type. My favorite pizza place has a thin and crisp crust. Almost like a water cracker. I don't think there's any leavening in it.


You are a pro and can post in the pro forums. You might get more responses there.

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