Author Topic: Take n Bake  (Read 2357 times)

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Offline MTNpizza

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Take n Bake
« on: November 22, 2006, 01:15:25 PM »
I am interested in adding the Take n Bake concept to my menu.  Does anyone have any advice on take n bake?  What is the process?  If you do take and bake please tell me all the details on how you do it.  All tips and advice are greatly appreciated!!!


Online Pete-zza

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Re: Take n Bake
« Reply #1 on: November 22, 2006, 02:27:30 PM »
MTNpizza,

Iím no expert on take-and-bake, but I have tinkered with the concept and written about my experiences. The following posts, plus the embedded links in the posts, should give you a reasonable grounding in the subject:

http://www.pizzamaking.com/forum/index.php/topic,576.msg21101.html#msg21101 (Reply 343);

Follow-up Replies 347-351, and Replies 353-355; and

http://www.pizzamaking.com/forum/index.php/topic,576.msg23239.html#msg23239 (Reply 362).

If you go to http://thinktank.pmq.com/viewforum.php?f=6 and search the PMQ Think Tank archives, you will find a lot more on the subject. You may have to use different search terms, such as take and bake, take-and-bake, take 'n bake, and T&B, etc., to find the relevant posts but if you are patient you will find them. For more recent posts, you might also do keyword searches at the current PMQ Think Tank forum at http://thinktank.pmq.com/viewforum.php?f=6. I would also search the general PMQ.com website and look for take-and-bake articles by Tom Lehmann and Dave Ostrander. A typical Ostrander take-and-bake article is this one: http://www.bigdaveostrander.com/articles/takebake.htm. A typical Lehmann article is this one (on chemical leavening systems like WRISE): http://www.pmq.com/mag/2005september-october/lehmann.php.

Good luck.

Peter

EDIT (1/25/13): Since the link to the above Lehmann article is no longer operative, see the Wayback Machine link to the same article at http://web.archive.org/web/20110404171322/http://pmq.com/mag/2005september-october/lehmann.php
« Last Edit: January 25, 2013, 04:42:54 PM by Pete-zza »

Offline MTNpizza

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Re: Take n Bake
« Reply #2 on: November 22, 2006, 05:13:55 PM »
Thanks for the info.  I do not know much of anything about the process of take and bake.  But I would like to know if a standard pizza could be prepped and frozen then sold as a take n bake, or am I supposed to use a special type of dough for take n bake purposes?

Online Pete-zza

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Re: Take n Bake
« Reply #3 on: November 27, 2006, 11:37:57 AM »
MTNpizza,

What you are referring to is a "bake to rise" pizza. The prevailing wisdom on this subject seems to be to use a chemical leavening system, such as WRISE. For some additional details, you may want to listen to the Tom Lehmann audio clip at http://www.pizzaradio.com/?p=54 (Aug. 30, 2006). The first question on the clip is what you will want to listen to.

Peter

Offline KingPinAlley

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Re: Take n Bake
« Reply #4 on: December 01, 2006, 01:07:23 AM »
great readings!!
I own a NY stlye 18in pizza place. By the slice or whole.† Frozen dough balls (i know, just no room to make my own) everything else top of the line (including Grande Cheese)†
To make my kitchen run at its fastest, I par bake crusts every day.† I'm in the club district so I'm open til 3am.† I've found that pushing out crusts and par baking them in slow hours makes my business faster.† Anyway, I've been considering the take n bake myself.† I've done a few test runs w/great sucess.†

I bake on baker's pride stone ovens, par bake the crust on the pan, dress and bake the pizza on the stone.† If I take a par baked crust, dress it and bake it on a home oven rack at 425 for 10 min. its almost exactly like my restaurants product.† I send it out in a regular box, no special pan.† The par baked crust looks like one that you can get at the grocery store, firm undercooked looking.† You can slide my pizza out of the box onto the oven rack and cook for 10 minutes and it's awsome.
I think that without par baking, or having a special baking pan it would be hard.† We've all lost a pizza or two trying to peel it into the oven.† My par baked crusts make it easy.† The local take and bake includes a cheap screen like pan under his pizza's.† So you need to consider those problems.

My particullar pizza making process will probably work.† Just make sure that your process will work also.† Nobody want's to take home a dough ball and try to take it out of a box and cook it, they'll order "the Hut" instead.

There's a Papa Murphy's in this area, ONLY take n bake.† He's making a killing.† Drive thru place, makes his own dough, has special disposable cooking screens in his box.† No ovens, No cooks, No big overhead!!† He has a drive thru window type place, he makes the doughs, has them ready, dresses them and closes the box and sends it out the window.† YOU COOK IT!!† He is selling thawed out frozen pizza's that taste like pizzeria stuff and kill'n the big guys!!† If he's doing it here, it can be done anywhere.

good luck
Robert!!


 

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