I am trying to figure out the costs and logistics of opening a pizza truck. The biggest thing I am struggling with is taking a home-scale pizza recipe to a large-scale operation. I have read up on the recipe method of using flour as 100% and going from there, and I'm comfortable with that, but I have questions about sauce and about forming the dough.
The one thing I really don't understand is how to make and store the amount of sauce needed to operate all day. Can anyone share with me just HOW they make so much sauce? I would like to start with a very simple base, as simple as possible, that I can add my own herbs and spices to. What will I need - a huge pot and a commercial range? An enormous blender? I really have no idea. I assume that most people make a batch of sauce as big as possible and then store it. What do you use for long-term and short-term storage?Basically, if someone could post their start-to-finish sauce-making and sauce-distributing plan, that would really help me with planning.
Also, I am trying to keep this as small as possible to start - just me making pizzas in the afternoon and then selling them for the lunch rush the next morning. I want to have all the pizzas pre-made and refridgerated, and then I will just pull them out as a pizza, in a pan, with sauce and cheese already on it and slide it in the oven when I need it. Is it realistic to believe that if I mix and knead the dough in a commercial mixer, that I will be able to separate the dough and mold the pizzas myself? Or do I need to buy one of those pizza presses? I will be selling by the slice so I will be making 16" pizzas only.
Thanks in advance for any help!