Hi pizza people,
Being the sourdough Neapolitan dude, I'm thinking of opening a second location for DSP, I've found a way to rotate my Neapolitan pizza dough to make Detroit style (same ball weight, then proof in oil for 8x10), yet I am not decided on the par-bake, flash-frozen dough management. I'm going beyond my city, that's why I can't afford expensive labor and independent kitchens in all upcoming locations, can I opt for 75% hydration to compensate for the dryness after the initiate bake? would spraying my par-baked crusts with water upon finish help in bringing back the crisp, the chew? i would love some advice before I make the big purchase. thankxx
