Author Topic: Starting a family pizzeria  (Read 346 times)

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Offline eloise

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Starting a family pizzeria
« on: September 21, 2011, 03:26:26 PM »
Hello, my name is Marie from Connecticut and my family is about to open a beautiful new pizzeria.  We're interested in thin crust, Neapolitan pizza like Sally's or Pepe's in New Haven.  We're using a wood burning brick oven from FornoBravo, but could use as much advice as possible


Offline eloise

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Re: Starting a family pizzeria
« Reply #1 on: September 21, 2011, 03:37:17 PM »
I would like to know if there is a formula to follow when decreasing the ingredients in a dough recipe.  We currently are using 55 lb. of Caputo 00 flour, but would like to practice using half or a quarter of a bag.   Any information would be helpful.

Online Pete-zza

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Re: Starting a family pizzeria
« Reply #2 on: September 21, 2011, 03:45:22 PM »
eloise,

Welcome to the forum, and good luck with your new pizzeria.

If you know the baker's percents for your dough, or can calculate it, I think you should be able to use one of the forum's dough calculating tools at http://www.pizzamaking.com/dough_tools.html.

The tool that I use the most is the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html.

Peter


 

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