Author Topic: Pizza topping standards please...  (Read 1220 times)

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Offline polishpizza

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Pizza topping standards please...
« on: February 26, 2013, 04:33:37 PM »
Trying to figure out topping portions for my mobile pizza business and looking for a standard weight per topping.  Pie will be probably in the 16-18" range.  So for example, peperoni, how many slices or weight would I need for one pie?  Onions, Meatball, etc.  Just looking for a starting point.

TIA.

Polack trying to make pizza


Online Pete-zza

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Re: Pizza topping standards please...
« Reply #1 on: February 26, 2013, 06:05:44 PM »
Trying to figure out topping portions for my mobile pizza business and looking for a standard weight per topping.  Pie will be probably in the 16-18" range.  So for example, peperoni, how many slices or weight would I need for one pie?  Onions, Meatball, etc.  Just looking for a starting point.


See Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,14822.msg147190.html#msg147190.

Peter

Online Chicago Bob

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Re: Pizza topping standards please...
« Reply #2 on: February 26, 2013, 06:28:45 PM »
I would make up some dry pies(no sauce)according to the way I like them to turn out. Then just deconstruct one ingredient at a time back into a tared container on the scale. Do the sauce with measuring cups or portion ladles.
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Offline polishpizza

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  • Location: Milford, CT
    • New Haven Style Thin Crust Mobile Pizza - We Bring The Party To You, Not Just The Pizza!
Re: Pizza topping standards please...
« Reply #3 on: February 26, 2013, 07:06:31 PM »
remakable!  awesome idea..thanks guys.
Polack trying to make pizza