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Wood-fired personal deep dish pizza

post #1 of 3
Thread Starter 

Hi guys, 

 

Currently working at a place with a wood fired pizza oven that we keep at about 700 degrees. We mainly do medium sized pizzas, about 12-14 inches diameter, and also a few wood fired appetizers. What I would really love to do is be able to pull off personal sized deep dish pizzas in that oven. Any advice for pulling this off would be great. We do a bit of volume, and can sell up to 200 pizzas on a friday or saturday, to give you some idea of how the execution of such a dish would need to pan out. Does anyone know a way to efficiently and properly execute something of this nature? What kind of pan/skillet, etc would i need? Would these need to be pre made? Etc, etc. Thanks in advance!!

post #2 of 3

It could be tough ... but you could do it. You should think of doing it in stages. 1) put in the dough, sauce and meat; cook . 2) add ingredient stuff; cook more. 3) add the cheese; and cook. @ 700* you need to stretch it well because it will burn outside before it's cooked inside. Pre-cooked sausage is a thought too. Deep-Dish, Pan and Stuffed pizzas are not just there for everyone to make/cook. Every wise-guy hot-shot cook ain'te no Pizza Maker. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #3 of 3

You will get some great advice on this website.  Try http://www.pizzamaking.com/forum/index.php for specific pizza advice.

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