Author Topic: making fresh skins and holding  (Read 695 times)

0 Members and 1 Guest are viewing this topic.

Offline michael j

  • Registered User
  • Posts: 2
making fresh skins and holding
« on: October 06, 2013, 10:15:34 AM »
Newbie here. We are a pizza food truck making personal size pizza, to order, baking in on board wood burning oven. Attending food truck festivals, we need to be able to make skins an hour in advance, reshape and top at order/baking time in order to keep up (125+). Not sufficient refrigeration space on board to hold in refrigerator, so skins will be at room temp (truck is air conditioned) for few hours. What is best holding method? Tried dredging in flour; floured parchment. A local baker suggested dusting with corn starch.  Want to make skins, sans sauce etc. and hold in dough boxes, layered 2-3 layers.


Offline vrumvrum

  • Registered User
  • Posts: 58
  • Location: Brasília - Brazil
Re: making fresh skins and holding
« Reply #1 on: March 14, 2014, 10:24:34 AM »
I know its an old topic , but making skins an hour in advance will not be enough proof time,  you would need a lot of yeast to get fermentation started.
and once it gets there it will keep rising unless you cooled it.  There is no way out.

a solution is a slow rise ( very small IDY ) under a cooled unit around 55 - 60F , reball all of the doough and  bring to to food truck. It will stay relatively small and ready to use for a nice period of time.

Just do the dough 24h in advance.


 

pizzapan