I have been making the Detroit Pizza weekly for about 6 months. I have got really good feedback from friends and family and I'll like to start selling it. My plan is start "pop up" style and I have a few questions about the dough rising bit.
I plan on buying 8 (already have 2) to maybe do an initial run of 20 11x14 pizza's in a night.
The Pizza Bible has been instrumental in helping me develop my craft and I absolutely love the recipe for Detroit-style pizza in their. However, that recipe would not work in a restaurant style setting. Given the 3 hour-ish prep time prior to throwing that bad boy in oven.
Now, I saw in the question the suggestion of par baking:
However, given the proliferation of Detroit-style pizzas across the US, there has to be a good cadence for having dough ready at a moments notice to throw in the oven.
I have been to Via 313 in Austin, TX and they operate out of a small trailer (that'd be similar to my initial set up) so I know it can be done in a small space.
I'll most likely give par baking a try, but I'd love to know what other restaurants do to rise the dough, but not allow it to over proof.
Here are my initial ideas:
- Par bake and hold for service
- Complete rising process (30 minutes + stretch + 1:30 hours) and throw in fridge to halt rise. Downside would having to bring dough back to room temperature (1 hour). Maybe shorter in hot kitchen.
That's all I got. Like I said, plenty of restaurants service Detroit style with a wait time of 25 minutes, so I know there is a goo method out there.
Any help would be tremendously appreciated!