Author Topic: Very new to making pizzas  (Read 880 times)

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Offline jason.3w

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Very new to making pizzas
« on: August 04, 2008, 06:09:11 AM »
Hi there,
I just inherited a pizza restaurant. Looking for some tips on dough rollers.
the options
 at pizza group site ... all the w's .pizzagroup.com/eng/prodotti2.html?id=141
just wondering if any one has tips on which is better. parallel or offset.
Also does anyone know how to stop the edges of the dough burning before the middle is finished cooking,
oven is set to 400 deg Celsius.
Ok thanks in advance!!
Jason


Online Pete-zza

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Re: Very new to making pizzas
« Reply #1 on: August 04, 2008, 06:40:34 AM »
Jason,

In parallel with your post here, you may want to register and post your question at the PMQ Think Tank at http://thinktank.pmq.com/viewforum.php?f=6, where professional pizza operators frequently post on matter such as yours.

Peter


 

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