Dough holding and Cooking Preperation


Is there a simple method for holding stretched dough on a screen prior to baking? I have great dough ball that we make (using ALL TRUMPS) but I have tried to use a screen for holding but the dough, over time, tends to embed into the screen (and we are not putting sauce nor cheese on at that point to cause it to embed more). We do a volume business and we don't roll to make each and every pizza that comes in. I can use pizza screens if I choose to roll from right out of the cooler directly to screen then to oven (Blodgett deck) or possibly straight on the stone would be fine. But I am looking for holding options for our busy nights.

Currently we use silicon liners, pizza sheets, but the cost keep rising for those. Any suggestions?

Thanks

Tim L.
posted over 2 years ago

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Question are you saucing your pies when you add your dough to the screen ? For sticking purposes I would use a non stick spray, lay your pizza on the screen, then sauce it and put it on a rack. If you don't immediately sauce it the pressure of saucing it after it's on the screen forces the dough into the screen and it can get stuck. I do this process at the Giants ballpark 1 hr before the game. It works great.

Tony Gemignani admin
posted over 2 years ago


Tim, give this a try, Stretch, toss, and place skin on a well seasoned pizza screen. At this time we lightly docked the skin, right on the screen, Next we sauced the dough. Then we applied a pre measured cup of cheese to the pie and slid the basic "cheese pie' onto a rack. The racks I used were from American Metal Crafters and could allow my pizza people to stay ahead of the rush. Each rack would accommodate 11 pies in a small footprint. During busy periods (40-80 pies an hour) I used two racks. One for my most popular size pie (14") and the other for a few small and medium pies. Pies would not 'glue' to the screens for up to 30 minutes, in a warm kitchen ambient temperature, 80-90 degrees.
I set my make line up by placing two refrigerated tables side by side to make a long continuous make line. The first table (dough table) was a flat top table. This would be station 1. The primary objective of this station was to never let the racks get empty. When an order was placed the printer kicked out a ticket to the next table. This table was a conventional 8 foot - 3 door, raised refrigerated rail table. The pizza dresser took the correct size screened pie off the rack and placed it on the make shelf and then topped it per ticket description and placed it in the deck oven.
This system allowed me to stay ahead of the demand by shaving off the production time of opening saucing and cheesing the dough. As business started to slow down after rushes my dough person kept the racks 1/2 full and then barely full during slow times.
My dough formula was made at 56% water content. Just a little less sticky than 60% hydration dough. Along with screens that were thoroughly seasoned, we never had a sticking problem. This setup was replicated for almost every operation I assisted opening and made it possible to complete topping a custom pie in less than a minute. My pies were in the oven before the phone got cool My out of the oven - times were consistently less than ten minutes, regardless of the volume.
Finally, on the pizza table make shelf I used 'speed rails' with built in digital portion control scales. We had eye level portion size cheat sheets guaranteeing consistent and exact portion control on all toppings. Since the cheese was applied using a pre weighed out cups on the first table, we nailed it every time.
Be Well, BD

Big Dave Ostrander
posted over 2 years ago


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