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!!
