First, I have extensive pizza experience, so I know pizza. I was CdP of the pizza section in a bistro that used to sell $25,000 worth of pizza a WEEK! We used a gas fired triple deck tractor oven, on Fridays and Saturdays there were two chefs making pizza and one chef cutting pizza. No BS $100K of pizza a MONTH.
I often had people come to the pass and tell me the pizza I made them was the best pizza they have ever had in their life.
I've done wood oven and electric oven pizza as well. I've done turbo chef oven pizza with pre purchased bases and they were better than the crap they make at this place.
My situation is that I have an owner whose old chef used to make pizzas in the combi.
I've never found a recipe that makes decent pizzas in the combi. I've searched the web for tips, to no avail.
Their technique is to make the dough on the morning of pizza night, roll it out onto trays and let it stand in the ambient temperature and humidity, UNCOVERED all day until service in the evening. The bases skin up as you would expect in summer. In winter they don't skin as hard.
Let me tell you, I had a pizza off the old chef and it was delta sierra. You'd be better off with a frozen pizza... But no one will admit it.
But the owner insists that the old chef made proper pizza...
I previously made pre baked bases (same recipe baked with sauce) for a sponsored sports team who eats for free, so I thought I could show the owner how the pizza could be improved. The pizza turned out better, but the owner , for reasons I cannot fathom, insists on fresh dough and fresh baked (oh, and topping right to the edge "we're not making Pizza Hut pizza here" and we're not supposed to have colour on the cheese either...)
He said the pizza was DS, but I know they were better...
On top of this, the pizza makers put a scant coating of cheese on the base and then put a cup and a half of cheese on top.... This goes against everything I have been taught.
No one listens to me about how to make the pizza better, because the pizzas old chef made were apparently perfect....and I've only been there six months...
The pizza makers run the combi at 230 C and I laser temped the oven last night at 190C. so that's a start. Their door discipline makes me want to bash my head against the wall too...As if it's not hard enough in a hot oven...The owner checked the temp and the ball weight with the old chef, so i think there's a load there as we are in competition with him...
I've told them i won't do the pizza night unless I take over the process from go to whoa, so I have escaped the duty.
Yesterday I relived the doughmaker. I asked if i could make the dough the night before, no dice. I made the dough and let it prove all day in a bucket at room temp. I rolled the balls slightly heavier than spec and they still tore when I pushed them out...
I caught the owner weighing the balls too...
After the pizza makers dumped a ton of cheese over the top of the pre baked pizzas, as usual, they turned out not to be good enough to meet the owner's standard... Big surprise...
The pizzas were DS...
We could solve the problem by changing the technique, the recipe and pre bake the bases with a dough proofed overnight. I know they would be 200% better but the owner will not consider it.
The owner stated yesterday that I was banned from making pizza, as everyone else covered their a$$es and blamed the new guy.
Blamed the bases... The owner said that the pizza didn't rise because I only rolled them out just prior to service... I said "it's not magic"
Oh, and the recipe has no oil in it so there's barely any colour on the dough...
And Domino pizzas are the best pizzas in the area. Even the best shop in town turned out a good looking pie that was underdone on the base...
Your thoughts?
I often had people come to the pass and tell me the pizza I made them was the best pizza they have ever had in their life.
I've done wood oven and electric oven pizza as well. I've done turbo chef oven pizza with pre purchased bases and they were better than the crap they make at this place.
My situation is that I have an owner whose old chef used to make pizzas in the combi.
I've never found a recipe that makes decent pizzas in the combi. I've searched the web for tips, to no avail.
Their technique is to make the dough on the morning of pizza night, roll it out onto trays and let it stand in the ambient temperature and humidity, UNCOVERED all day until service in the evening. The bases skin up as you would expect in summer. In winter they don't skin as hard.
Let me tell you, I had a pizza off the old chef and it was delta sierra. You'd be better off with a frozen pizza... But no one will admit it.
But the owner insists that the old chef made proper pizza...
I previously made pre baked bases (same recipe baked with sauce) for a sponsored sports team who eats for free, so I thought I could show the owner how the pizza could be improved. The pizza turned out better, but the owner , for reasons I cannot fathom, insists on fresh dough and fresh baked (oh, and topping right to the edge "we're not making Pizza Hut pizza here" and we're not supposed to have colour on the cheese either...)
He said the pizza was DS, but I know they were better...
On top of this, the pizza makers put a scant coating of cheese on the base and then put a cup and a half of cheese on top.... This goes against everything I have been taught.
No one listens to me about how to make the pizza better, because the pizzas old chef made were apparently perfect....and I've only been there six months...
The pizza makers run the combi at 230 C and I laser temped the oven last night at 190C. so that's a start. Their door discipline makes me want to bash my head against the wall too...As if it's not hard enough in a hot oven...The owner checked the temp and the ball weight with the old chef, so i think there's a load there as we are in competition with him...
I've told them i won't do the pizza night unless I take over the process from go to whoa, so I have escaped the duty.
Yesterday I relived the doughmaker. I asked if i could make the dough the night before, no dice. I made the dough and let it prove all day in a bucket at room temp. I rolled the balls slightly heavier than spec and they still tore when I pushed them out...
I caught the owner weighing the balls too...
After the pizza makers dumped a ton of cheese over the top of the pre baked pizzas, as usual, they turned out not to be good enough to meet the owner's standard... Big surprise...
The pizzas were DS...
We could solve the problem by changing the technique, the recipe and pre bake the bases with a dough proofed overnight. I know they would be 200% better but the owner will not consider it.
The owner stated yesterday that I was banned from making pizza, as everyone else covered their a$$es and blamed the new guy.
Blamed the bases... The owner said that the pizza didn't rise because I only rolled them out just prior to service... I said "it's not magic"
Oh, and the recipe has no oil in it so there's barely any colour on the dough...
And Domino pizzas are the best pizzas in the area. Even the best shop in town turned out a good looking pie that was underdone on the base...
Your thoughts?