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