Author Topic: i need help opening pizzeria  (Read 4801 times)

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Offline jinzhenheng

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i need help opening pizzeria
« on: May 31, 2007, 11:54:11 PM »
hi im about to open a pizzeria(new york style). i just have some questions. what kind of mixers should i get, will 20qt be enough for a restaurant which has 70 seating tables and delivery? or 60 or 80 i found a good price on a 80 quart mixer for 2k will this mixer be too big? where can i find info on how to make dough using the big commercial mixers? also i m planning to use pendelton pizza special blend flour for the dough is there other flour you guys would recommend? i live in washington.


Offline Pete-zza

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Re: i need help opening pizzeria
« Reply #1 on: June 01, 2007, 01:04:20 AM »
jinzhenheng,

You might want to post your questions at the PMQ Think Tank, at http://thinktank.pmq.com/viewforum.php?f=6, which is a forum used mainly by professional pizza operators. If you don't have a NY style dough recipe in mind, a popular one is the recipe described at http://www.pmq.com/recipe/view_recipe.php?id=52. There you will see the proper dough making and management procedures for that dough when used in a commercial setting.

Peter

Offline jinzhenheng

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Re: i need help opening pizzeria
« Reply #2 on: June 01, 2007, 01:59:47 AM »
thanks will look into it :)

Offline wiseguyspizza

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Re: i need help opening pizzeria
« Reply #3 on: January 07, 2008, 10:19:57 AM »
Go with the 80.  If you have that much capacity (seating for 70) and plan to use it....get the 80.  With the type of volume your hoping to do, a 20qt would leave someone constantly making dough.

Offline pcampbell

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Re: i need help opening pizzeria
« Reply #4 on: January 07, 2008, 11:52:01 AM »
Wouldn't you want a mixer that could handle a full 50# bag of flour?

What size mixer is needed for that based on say for example, 62% hydration, 2% salt and .3% IDY, which makes about sixty five 16" NY (20.11oz doughball weight) pizzas.

Patrick

Offline Pete-zza

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Re: i need help opening pizzeria
« Reply #5 on: January 07, 2008, 12:23:56 PM »
This is a good article on what size and type of mixer to use:
http://www.pmq.com/mag/200704/article.php?story=lehmann.

Peter

EDITb (1/25/13): Since the above link is no longer operative, see the Wayback Machine link to the same article at http://web.archive.org/web/20080121222751/http://www.pmq.com/mag/200704/article.php?story=lehmann
« Last Edit: January 25, 2013, 06:32:36 PM by Pete-zza »

Offline pcampbell

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Re: i need help opening pizzeria
« Reply #6 on: January 08, 2008, 03:33:44 PM »
Good info.  I watched some of those PMQ Pizza TV videos with the Hobart Legacy and thought they said 60 qt but they were pouring an entire 50# bag in so it must have been larger.
Patrick

Offline abatardi

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Re: i need help opening pizzeria
« Reply #7 on: January 08, 2008, 09:06:22 PM »
those seem conservative, I'm pretty sure i've seen someone mix a full 50lb bag of flour in a 60qt as well.
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