While I've owned and operated bowling centers for quite a number of years, and typically not apprehensive about new ventures, my first foray into the pizza restaurant business has me a little nervous I must admit! There is an adjacent space next to one of my centers, which many years ago was a local pizzeria. I was talked into taking on the space and re-opening a pizzeria/restaurant. I do have restaurant experience, but not homemade pizza. I'm now in too deep to turn back! Actually, I'm looking forward to it, but find pizza making a much more complex undertaking than I would have ever thought. I've had applicants with pizza making experience, but they all have there own preconceived notion of how to make dough, sauce, pizza, etc. (mostly chain experience). I have read Tony's book over and over, (as well as others), and intend to start with Tony's recommendations. Our goal is to offer a simple, quality, extraordinary pizza. We will use only the best of ingredients, so need the dough to be exceptional as well.
The retrofit is close to being complete, and within a couple of weeks I can start experimenting with dough. I'm having issues sourcing preferred flours, so wondering if anyone can provide some input to the following -
I want to use flour which is not processed with bromates, and is unbleached. I cannot get many flours readily available in the West (Pendleton, Central Milling, etc), but have access to King Arthur flours, as well as a few others meeting my criteria. I gather that dough made with unbromated flour needs more mixing time, as well as a recommended preferment. I planned on trying to make dough with a starter anyway, but unsure of increasing the mixing time based upon what I have read. I do intend to bulk ferment in the cooler, then form balls and allow another 36 to 48 hour ferment in the cooler.
Given the above information, can anyone provide some input as to how to use unbromated, unbleached flours (which are readily available), using Tony's Master Dough with starter recipe? Any preferred flour products? Any dough making hints are welcome! This "bowling Guy" intends to offer a killer pizza! (Quality ingredients, house recipes and baked in a new Roto-Flex oven). Our initial offerings will be simple (thin, hand-tossed and thicker crusts only), until we have some experience. Then we'll work on offering some special, regional pies.
A curious question as well - in simple terms, what does a "starter" do to the dough recipe? (Just trying to understand dough).
Thank you in advance. At this point, I'm a sponge!
Sincerely, In Over My Head! LOL