Hi everyone, my name is Doug.
Quick background - I own a family run sub shop franchise (local chain, none of this Subway BS)
We are venturing into pizza to give us some extra income without the need to pay the royalty fee.
Logo, menu, etc. are all done.
Before I get into the oven - I need to make sure everyone knows. I am not here to hear negative comments on oven selection etc.
I understand a lot of people hate specific ovens, claim they can never make a good pizza etc. **edit** please don't take this harshly, it's just after looking over others comments on other sites about conveyors, they REALLY don't like them and generally tell people to screw until they get a deck, brick, hearth etc.
If that were true, Dominos wouldn't be all over the country.
I understand there ARE better ovens making BETTER pizza. I am here to get help on my current setup.
That being said, I could REALLY use some tips on time, heat, etc.
I am panicking because my father wants to push this out this weekend, and I refuse to put out a pie I am not 100% proud of and confident. In fact I have been having panic attacks and stress migraines over this, hence I really don't want to hear any BS about my oven choice. The oven has proven in can provide deck-like cooking with more speed.
I have a QII Variable Infrared Electric only conveyor oven. 16" width. We are doing 12" and 14" pies. We are using a local company for fresh dough and it's top notch. We are using 12oz and 17oz dough balls respectively, as well as 4oz and 6oz fluid for sauce, 4oz and 6oz weight for cheese (50/40/10)
I am told this is a traditional style Italian pizza.
My problem is this : I was given no starting point with the oven. My dough expert is not used to this style oven. We are using 14ga Lloyd pans with 30% hole pattern.
I can get an evenly cooked under-crust, melted toppings and browning of cheese.
My problem is that I have 5 variables. Speed, and 4 temp zones.
None of which I know. Try solving a x b x c x d x e = perfect pizza without knowing any other variable.
Right now I have been between 4:00 and 5:00 cook times. Is that asking too much?
I feel like I need to go even slower. What I am experiencing is the edges of the crust being inconsistent. While the leading and tailing edges come out too dark, the sides are ok. Or the leading and tailing edges are ok, and the sides are too light.
Every time I tweak a temp, I get results that don't work.
I have top / bottom / left / right temps to change. I have been between 25-40% heat on top, and 60-90% heat on the bottom. But like I said, we're looking for volume. And allthough I have made pizza "OK" on a variety of settings, I just don't know where to find the perfect point.
I have contacted QII via email but no response as of yet. I have seen plenty of videos shooting out much more EVEN colored crust edges than I am getting.
Please, PLEASE help me. I need a starting point. A target time for my specific recipe would help the most I think. I don't know if I should try and cook HOT HOT HOT at first, then adjust exit temps for even lower heat. Or start low temp to let heat gently in, and high heat to finish off crust? I am just so lost and I've made so many pies at so many settings I just don't know what to do now.
Thanks in advance.