20 Years Bread Experience..Now Getting Into Pizza

[Enzo]

Hello All:

I have 20 yrs experience and just recently transitioned to a new pizza concept/foodservice operation.

Bread baking is no longer a viable path but the skills I have acquired have helped me in my new endeavor.

Looking forward to learning and sharing.

Enzo

[dellavecchia]

Welcome Enzo - Are you planning on using commercial yeast or natural pre-ferments?

John

[Enzo]

I use a combination depending on application. Preferment mainly for rolls and non-pizza products.

I prefer under mixing and bulk fermentation. I have seen pizzerias use the three day ferment but I think it is unnecessary.

My proofs range from 18 - 24 hrs....none longer. The flour and hydration method I use does not tolerate anything longer.

Regards.

[Chicago Bob]

Welcome aboard Enzo. 
Is this "new pizza concept/foodservice operation" something you are willing to discuss? Sounds interesting as do your proofing methods/experience. Please, what type of pizza dough(s) are you making and would you mind starting a new thread in their corresponding style/sections ? Thank you...looking forward to your further contributions.

Bob