I thought you need a decent size rim?

Started by FeCheF, September 21, 2024, 07:33:38 PM

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FeCheF

I have always left a good size rim on my pizza's ( maybe too much ) but i just happen to come across a Papa Johns video and there was literally no rim before it went onto the conveyor. When it came out it had a decent size rim ( 1 inch round ) I will admit mine are usually way to big. Should i not leave any extra dough around the rim?

peetzabone

Not sure what video you're referencing but I looked at several just now and I don't see "sauce to the edge" on any of them. Example:



TXCraig1

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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FeCheF

Quote from: TXCraig1 on September 23, 2024, 05:13:01 PMPJ's is your standard?
For a pizza chain with a decent size rim. Places like domino's and pizza hut are more like pan pizza with very little of a rim. Anyway, the video above is not the video in question. In the video i was talking about they use some kind of pizza press to flatten the ball.

TXCraig1

Quote from: FeCheF on September 24, 2024, 11:18:44 AMFor a pizza chain with a decent size rim. 

That makes a much sense as saying McD is your standard for hamburgers because they put meat on a bun.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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FeCheF

#5
Quote from: TXCraig1 on September 24, 2024, 12:08:11 PMThat makes a much sense as saying McD is your standard for hamburgers because they put meat on a bun.
You are missing the point. Who cares what restaurant/chain made the pizza. I was surprised how flat the outer rim was when it went into the conveyor oven i was expecting it to come out flat like a red baron frozen pizza.

I was always told you need to stretch the dough out and leave a good amount of dough around the edge, but in thre video i watched, that clearly was not the case.

Here, i found the video. The kid is annoying, so best to mute the video.


TXCraig1

What video are you referring to? In the one peetzabone posted above, there is a huge amount of dough in the rim. It's not even remotely flat vis-a-vis the center of the pizza.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

TXCraig1

Quote from: FeCheF on September 24, 2024, 12:16:49 PMYou are missing the point. Who cares what restaurant/chain made the pizza. I was surprised how flat the outer rim was when it went into the conveyor oven i was expecting it to come out flat like a red baron frozen pizza.

I was always told you need to stretch the dough out and leave a good amount of dough around the edge, but in thre video i watched, that clearly was not the case.


There is more dough in that rim that you think. You can see it when he hand stretches after the press. You can see it (the difference in opacity) as he tosses it, and you can see it when he puts it on the screen.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T