Author Topic: Keeping Pizza by the slice fresher.  (Read 794 times)

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Offline By2day

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Keeping Pizza by the slice fresher.
« on: August 14, 2013, 11:46:37 PM »
We have a very busy pizza by the slice business.  We use a pan pizza and I find to cook a pizza fully it tends to brown the cheese to the point that it dry's out in the warmer faster, if we cook the cheese less it will leave the pizza doughy just wondering if anyone that does good slice business has any suggestions.  We use Saputo Special Cheese not blended, also wondered if maybe a blend would help.....any input would be great! Thanks!


Online The Dough Doctor

  • Tom Lehmann
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Re: Keeping Pizza by the slice fresher.
« Reply #1 on: August 15, 2013, 09:04:42 AM »
B2D;
Does your slice warmer have both temperature and humidity control?
Tom Lehmann/The Dough Doctor

Offline By2day

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Re: Keeping Pizza by the slice fresher.
« Reply #2 on: August 15, 2013, 02:43:33 PM »
Yes they dough, both of them....

Online The Dough Doctor

  • Tom Lehmann
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Re: Keeping Pizza by the slice fresher.
« Reply #3 on: August 16, 2013, 09:26:19 AM »
B2D;
What many slice vendors do is to fully bake the pizzas, place them onto aluminum serving/display trays and store them in the heated (145F) cabinet with approximately 70 to 75% R.H. (relative humidity). Under these conditions the pizza will hold up well for about 2-hours, but the cheese will begin to look something like a melted blob of plastic (ain't much that can be done about that). Then. when a slice is ordered, the slice is removed from the cabinet and placed into an oven for warming/re freshening. The type of oven that seems to work the best is a small counter top conveyor oven, but I've seen deck ovens used to great success too as well as toaster ovens for use at bars where time is not a great issue. The reheating process brings the cheese back to a level of life, but if you give the slice a very light sprinkle of additional cheese as you put it into the warming oven it restores the slice to that fresh baked appearance again.
Tom Lehmann/The Dough Doctor