Author Topic: My pizza improved!  (Read 647 times)

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Offline nybz

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My pizza improved!
« on: October 28, 2013, 10:46:55 AM »
Hey all,
Sorry for the lack of posts, I want to be more active here hehe, but been busy working on my pizza's!
I really feel I've improved, and my pies are getting more and more amazing!
I've been making 25 pizza's one day a week using the following recipe
25.5lb flour
15.1lb water
.45lb of each salt, oil, and sugar
guessing on the yeast.
The dough is made, cut and balled on Friday then refrigerated and taken out first thing Monday.
Using a countertop bakers pride set to max with two Fibrament stones.
Pizzas are stretched onto a 19 inch screen, dressed, then baked for about 5 minutes each.
I'll let you guys judge the result, but these are way better than what I was buying before, so completely worth doing myself.

Really the only issue I've been having is pale crust on the bottom.  I'm thinking it's that the oven isn't rebounding as quick as I want to make them, or I could use more sugar in the crust.  I will be trying more sugar on the next batch to see if that works.


Offline Ronzo

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Re: My pizza improved!
« Reply #1 on: October 28, 2013, 10:48:56 AM »
They look damn good to me
Fuggheddabowdit!

~ Ron

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Offline nybz

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Re: My pizza improved!
« Reply #2 on: October 28, 2013, 11:28:39 AM »
Thanks!
It's a problem though... I eat like a pie every time I make them :D

Offline Ronzo

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Re: My pizza improved!
« Reply #3 on: October 28, 2013, 03:07:52 PM »
Thanks!
It's a problem though... I eat like a pie every time I make them :D
I have the same problem. lol
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline mkevenson

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Re: My pizza improved!
« Reply #4 on: October 28, 2013, 03:58:27 PM »
Pies look good. Comercial kitchen, why only making pies once a week? Or perhaps I misunderstood.

Mark
"Gettin' better all the time" Beatles

Offline nybz

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Re: My pizza improved!
« Reply #5 on: October 28, 2013, 04:43:18 PM »
It's for my families catering business, we don't produce them really for sale per se.  We cater school lunches and used to buy our pizzas from a nearby pizzeria, but at the cost we were paying, it made sense for me to learn and start making my own.  Though next week I'm adding a second school so will be doing about 25 pies 2 times a week :)
So I've only been at it a few months :D

I mentioned it more in my intro post here
http://www.pizzamaking.com/forum/index.php/topic,27517.msg278593.html#msg278593

Offline waltertore

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Re: My pizza improved!
« Reply #6 on: October 28, 2013, 05:06:52 PM »
It's for my families catering business, we don't produce them really for sale per se.  We cater school lunches and used to buy our pizzas from a nearby pizzeria, but at the cost we were paying, it made sense for me to learn and start making my own.  Though next week I'm adding a second school so will be doing about 25 pies 2 times a week :)
So I've only been at it a few months :D

I mentioned it more in my intro post here
http://www.pizzamaking.com/forum/index.php/topic,27517.msg278593.html#msg278593


Congragulations the pies look great!  I also do a lot of business with schools- mainly bagels and cookies.  I could do pizzas - about 100 day- but they would have to be whole wheat and IMO not eatable due to how we would have to make them so I said no to that.  I can't make a pie like that and sleep at night  :) .  There is a Wellness law that hit here.  It is a gradual plan that has come to its peak this year.  Basically school districts have to figure out a weekly diet for kids breakfasts and lunches.  Each kid is allowed x amount of carbs, sugar, fats, protiens, etc.   The schools have to come up with weekly menues that fit this formula.   It is making school lunches so bland that kids are more and more not eating them.   This is a federal law and I wonder how you get around it with regular pizzas?  Our school cafeteria serves Donatos (a local chain) with whole wheat dough, non fat cheese.  It is disgusting.  Anyway I hope this law doesn't come to affect your operation.   Here is a sample menu of what I mean.  Granville Schools is one of our customers.  They actually make pretty good food because they have an outside vendor AVI doing all the cooking.  They use organic, local, fresh.   Our district uses GFS/Sysco frozen precooked garbage.  They steam and open cans.  There is no real cooking going on.  This law was meant to help kids eat healthier which is a great idea but most schools nowadays have no real cooks on staff to prepare healthy fresh meals.  They just open, heat, serve.    Another example of a great idea that was implemented without any research done to see if the infastructure could pull it off.  Walter

http://www.granvilleschools.org/Downloads/GHS-GMS%20Oct%2028,%202013.pdf
« Last Edit: October 28, 2013, 06:25:18 PM by waltertore »
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http://www.newarkadvocate.com/article/20140124/NEWS01/301240031/Bakery-run-by-students-disabilities-earns-pizza-profile

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Offline mkevenson

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Re: My pizza improved!
« Reply #7 on: October 28, 2013, 05:24:36 PM »
It's for my families catering business, we don't produce them really for sale per se.  We cater school lunches and used to buy our pizzas from a nearby pizzeria, but at the cost we were paying, it made sense for me to learn and start making my own.  Though next week I'm adding a second school so will be doing about 25 pies 2 times a week :)
So I've only been at it a few months :D

I mentioned it more in my intro post here
http://www.pizzamaking.com/forum/index.php/topic,27517.msg278593.html#msg278593


Thanks. Watch out or you may get a restaurant going.

Mark
"Gettin' better all the time" Beatles