I own a commercial kitchen for food trucks in Omaha, Nebraska and am also launching a new higher end taco truck called Chayo (www.chayotaco.com
). The taco truck is currently 'on hold' as I've run short of cash, so I'm puttering along making small batches of tortillas and queso fresco for a local farmers market.
Last spring, I bought a very nice Hobart Vertical Cutter Mixer (HCM-450), intending to put it to a dual use - making tortilla dough for my food truck as well as making pizza dough for a pizza trailer which is renting space in my commercial kitchen. For various reasons, the owner of the pizza trailer just didn't seem interested in making anything fresh - using frozen ingredients, canned sauces, pre-made dough, etc. I'm at the other end of the spectrum - almost everything we make is made in-house, local and fresh.
Along the way, I discovered that flour tortillas are just as finicky as pizza dough - the right flour makes all the difference. I mistakenly bought some All Trumps flour for the tortillas, but they just wouldn't hold their shape - lots of springback and shrinkage. It's the high protein, of course. DOH! So I had some extra All Trumps in the bin and decided to make the pizza guy a standard 25 pound batch of high end pizza dough with it. The usual formula: 25 lbs All Trumps 50111 bromated flour, 6 & 8 ounces of sugar/salt, 3 oz SAF IDY, 14 lbs of cold water mixed for 1 minute. 1 lb of canola oil added after 1 minute of hydration mixing. Ball temp after mixing was 85 degrees and final weight was 41.5 pounds.
Standard dough management procedures: 22 ounce balls, top oiled, cross stacked at the back of the cooler for 45 minutes and then down stacked with top lid. The dough was made this morning (Sunday morning) and with a 3 day cold ferment should be ready to use on Wednesday.
Since the pizza guy was using a standard pre-made frozen 'bread dough' ball, what should he expect when switching to a high quality, high gluten, properly made and managed dough ball? He uses a Doyon double pass sheeter and Bakers Pride stone deck oven in his pizza trailer. I have lots of 'down time' in my kitchen while I'm making queso fresco and hope to get him hooked on the better quality dough balls. For less than a buck a ball, ready to use, with high quality ingredients, what could go wrong? LOL!