I'm wasting too much dough


Hi, I just added pizza to my restaurant. Its early days and there isn't big demand for pizza at the moment. But, even If it was, I would still have the same problem because you can't predict how many pizzas are going to sell in a day.

I noticed that the dough is good like for 3 hours when it reaches the right temperature: 60 to 68F. After that I have to Chuck them in the bin and get some more from the fridge.

I know I have to work out how many I going to sell and I'm always going to waste some. The last thing I want is not to have dough ready when a customer orders a pizza and say to the customer sorry the dough it's not ready because we just took it from the fridge half an hour ago lol!

Only kidding, I wouldn't say that. But you know what I mean. So my question is: are there any tips out the to make sure the dough got the right temperature and last longer? Should I put the dough in places that it's not to hot? I hope someone can help me. Many thanks.

Whisley D.
posted about 2 years ago

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This really depends on how hot your kitchen is and where Your place your dough to rise at room temp. On the side of your oven? In front? Underneath? Etc.. Your salt % is important and I always stress at least 2%. Your salt strengthens the gluten net allowing it to be and stay stronger during staging. You could go to 2 1/2% which will help. You should learn how to properly stage your dough. When your new it's difficult to understand your busy times, rushes, etc.. As times go on you understand how many trays or boxes to pull out towards the end of the night and putting them back in the refer asap at the end of the night and issuing that first the next day. Blown dough isn't a bad thing and if you know how to handle it it could be amazing. If your not used to using dough or salvaging dough that's a little blown, you could think its a disaster but it really is not. Metal trays will hold your dough better than proof boxes and stay colder longer. You will have better results of your dough not blowing on full sheet pans than dough boxes

Tony Gemignani admin
posted about 2 years ago


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