Detroit Pizza dough rising for restaruant service

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!

Jonathan O.
posted almost 2 years ago

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Hi Jonathan,

Have you seen the blog on the Detroit Style Pizza Company's page?

I don't know for sure if that question is answered, but it seems as though the posts are geared toward professionals. I believe the site owner, Shawn Randazzo, is referenced by Tony in the Pizza Bible.

Not a pro myself, but I think I bookmarked some things about this in the past and I seem to remember reading that some places let the dough do its cold ferment/rise in the same pan it gets baked in. So it sounded like the dough has already filled the pan (or been pushed out already?) and is ready to go directly into the oven. I'll post the links if I find them.

Christopher S.
posted almost 2 years ago

I guess this is the one I was thinking of:

In the comments the author responds that it's possible to refrigerate the dough after the final proof, though recommends pulling it out for an hour or so before baking.

Christopher S.
posted almost 2 years ago

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