My pizzas are starting to come out okay, but I'm still having a problem with cheese sticking to the sides of the pan. Last time, on another poster's advice, I tried a solid fat, butter-flavored Crisco, but still had a problem.
Even then, for home, I'm okay, but I'm thinking of the cafe my partners and I are contemplating. In NYC, where I am, the Health Dept. is really strict. One of my restaurant-operator customers told me the other day that the Health Dept. had popped in for one of their spot inspections, a couple of days before. They only come when the restaurant is open and serving customers (which really disrupts their workflow), and they almost always find something wrong. My customer and I suspect that these inspections are the restaurant equivalent of a speed trap, designed not so much to ensure healthful operations as to raise money for City coffers, so they make it a point to find something wrong; this time, it was a cloth that someone had draped over an oven handle.
So I'm worried about these guys coming in and finding about-to-be-used pizza pans with baked-on cheese crust stuck to the sides from a previously-baked pizza. No problem with an "ordinary" pizza pan; we could just scrub the pans out with soap and water and maybe even some steel wool. But of course, we can't do that with DS pans.
My understanding is that Buddy's just wipes pans out between bakes. Maybe the Detroit health authorities are less strict, but my sense is that the pizzas come out "clean," that the only residue in the pan after the pizza is removed is oil that can be wiped out with a cloth. But with my pizzas, I've always had a thin layer of crust at least somewhere in the pan that I had to remove with water and a nylon scrubber.
Norma runs a commercial operation, so if you're reading this, Norma, perhaps you could tell me how you treat your pans between bakes? Are they clean enough that you just need to wipe out the oil, or do you need to deal with crust residue and if yes, how? If there is any crust residue, do you remove all traces of residue between bakes or just get the pans "reasonably" clean during business hours and save a more complete cleaning for the end of the day?
Of course, I would appreciate any thoughts/experiences anyone else has cares to share on (1) what oil/fat they use in their pans, (2) the condition of the pans immediately after removing a pizza and (3) how - and how thoroughly - they clean the pans when they plan to cook another one in the same pan, right away, especially in a commercial setting.