Hi guys, new here - our new haven / neopolitan style WF pizza is fantastic fresh from the oven, but for people that order it to go I really want to improve the quality of the product for when they get it home.
After being in a box and take home the crust gets soft and spongy, looses the crisp.
Any suggestions? I use corrugated, vented boxes.
When I get Pepe's to go it does not do this.
My dough flour is 70% Full strength and 30% Caputo, wet with a 24 hour+ cold ferment.
Any suggestions appreciated.