Author Topic: 20 Years Bread Experience..Now Getting Into Pizza  (Read 328 times)

0 Members and 1 Guest are viewing this topic.

Offline Enzo

  • Registered User
  • Posts: 5
20 Years Bread Experience..Now Getting Into Pizza
« on: November 14, 2012, 03:46:35 PM »
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


Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: 20 Years Bread Experience..Now Getting Into Pizza
« Reply #1 on: November 14, 2012, 03:50:52 PM »
Welcome Enzo - Are you planning on using commercial yeast or natural pre-ferments?

John

Offline Enzo

  • Registered User
  • Posts: 5
Re: 20 Years Bread Experience..Now Getting Into Pizza
« Reply #2 on: November 14, 2012, 04:55:25 PM »
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.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10878
  • Location: North Carolina
  • Easy peazzy
Re: 20 Years Bread Experience..Now Getting Into Pizza
« Reply #3 on: November 15, 2012, 03:20:59 PM »
Welcome aboard Enzo.  :chef:
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
"Care Free Highway...let me slip away on you"


 

pizzapan