How do I store my deep dish dough for restaurant

[neferreira]

Hello Everybody!

I used to work at Dominos a long time ago and I remember the deep dish pizzas came off the truck. I can't remember if it was in the pan already or just the thick doughs already frozen but I am wandering how would I go about preparing my deep dish dough for a restaurant. I remember getting a order for a deep dish was a painless task. We'd grab the deep dish pie and oil the pan, pop it in- top it and put it on the conveyor oven.

What are the steps to product this ready-made deep dish pie for ease of cooking later on? Ideally I'd prepare my pies the night before for the next days orders.

As of now I have done no storing of dough.

I mix and prepare my dough and place it in the pan to rise for an hour and then I cook it the same day. How can I prepare the dough, rise it in the pan and then "freeze/store" it to create those pies just like how Dominos came off the truck.

Let's say I had 10 Pizza Stores and I had to prepare all of the deep dish doughs and deliver them to all my stores, ready in the deep dish format.  How would you recommend this?

Thanks in advance

[arjjonath16]

Hello Everybody!

I used to work at Dominos a long time ago and I remember the deep dish pizzas came off the truck. I can't remember if it was in the pan already or just the thick doughs already frozen but I am wandering how would I go about preparing my deep dish dough for a restaurant. I remember getting a order for a deep dish was a painless task. We'd grab the deep dish pie and oil the pan, pop it in- top it and put it on the conveyor oven.

What are the steps to product this ready-made deep dish pie for ease of cooking later on? Ideally I'd prepare my pies the night before for the next days orders.

As of now I have done no storing of dough.

I mix and prepare my dough and place it in the pan to rise for an hour and then I cook it the same day. How can I prepare the dough, rise it in the pan and then "freeze/store" it to create those pies just like how Dominos came off the truck.

Let's say I had 10 Pizza Stores and I had to prepare all of the deep dish doughs and deliver them to all my stores, ready in the deep dish format.  How would you recommend this?

Thanks in advance

I suggest if you will advertise or promote it by posting some pictures of your products or have a free taste to your customers. So that they will know your new Pizza product. Good luck for your Pizza business nefereria, hope my suggestion can help you.

[Pete-zza]

neferreira,

You might want to register and post your questions on this topic at the PMQ Think Tank website at http://thinktank.pmq.com/viewforum.php?f=6. I am sure that the questions you have raised have been answered at that forum before. For some of the dough preparation and management aspects for deep-dish doughs, you might also look at the deep-dish dough recipe at the PMQ Recipe Bank at http://www.pmq.com/Recipe-Bank/index.php/name/Deep-Dish-Pizza/record/57725/.

Peter