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Author Topic: Staging Topped pizzas for service  (Read 1278 times)

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Offline LittleManJax

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Staging Topped pizzas for service
« on: April 29, 2016, 09:21:27 AM »
Morning

What is the ideal method and/or dough formula for staging stretched, sauced and topped pizzas? I'd like to hold for 3-4 hours under refrigeration and then bring to room temperature prior to baking at a high temperature.  The dough we are currently using is "Neapolitan" in style Pivetti "00" flour, IDY, oil, cold ferment 24 hours baked in a hot gas stone oven at 700 degrees plus in some cases baked in a Turbo Chef fire oven 700++ degrees in other operations).

We have reduced the moisture in our sauce (classic food milled canned tomatoes with salt), decreased the hydration in the dough, on the stretched dough we applied a light brush of olive oil and developed pizzas with ingredients that are low in inherently low in moisture.

We have also considered a perforated low profile black pan (yet to attempt) to help keep the shape and make it easier for the guys.

These pizzas will be built in the morning at a commissary, loaded into insulted Cambro's, delivered to units through-out the city that morning.

Please let me know what you think. I very much appreciate it.

Thank you.


Offline The Dough Doctor

  • Tom Lehmann
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Re: Staging Topped pizzas for service
« Reply #1 on: April 29, 2016, 01:16:09 PM »
I'm not sure about the perforated pan idea. In 3 to 4-hours you might find that the dough is trying to flow into the perforations making the dough and crust all but impossible to separate. The one exception to this might be the Lloyd Pans Hex Disk. The perforations in these pans are smaller than on other pans which might restrict the dough from flowing into the openings. Another possibility is to place the dough onto a piece of baker's silicone paper, then you could use any pan as the paper will inhibit any dough flow into the pan openings. Lastly, an old trick that I used many years ago is to flip the formed dough skin over on the bench or on a wood peel, then use a heat gun or hair dryer to form a dry skin over the bottom of the skin, flip the skin over into you perforated pan and you have a decent chance that the dough may not flow into the openings.
Tom Lehmann/The Dough Doctor

Offline LittleManJax

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Re: Staging Topped pizzas for service
« Reply #2 on: May 02, 2016, 09:22:24 AM »
Thank you very much.

I will be ordering the HEX disk this week and I'll test in the commissary.

My question now is in regard to the type of dough we are using within the environment we described earlier.  Pre-stretcing, topping, holding, packing in Cambro's, loading on to trucks, delivering to units, holding at ambient temperatures (for a period of time) prior to baking .


Thank you.


Offline The Dough Doctor

  • Tom Lehmann
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Re: Staging Topped pizzas for service
« Reply #3 on: May 02, 2016, 09:37:28 AM »
"Holding at room temperature " is a pretty broad statement. Assuming we have a fully topped/dressed pizza skin that is at refrigerated temperature you should be able to allow those dressed skins to remain at room temperature for about an hour before it warms up sufficiently for the dough to begin proofing/raising, thus changing the character of the finished pizza. That said, before going any further down that path, I would check with the local health/food safety department to get their views on allowing the dressed skins to be exposed to "room temperature" for any period of time.
Tom Lehmann/The Dough Doctor

Offline LittleManJax

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Re: Staging Topped pizzas for service
« Reply #4 on: May 02, 2016, 12:15:18 PM »
Thanks again.

Yes.  My only interest in holding ambient is to achieve the best possible baking temperature, as the product will be refrigerated.  We currently hold the dough balls (not topped/dressed pizza shells) at room temperature, stretch and top to order during lunch rush, about an hour or so-depending on the unit.



Exposer: Although the intent is to hold for a short period at ambient, they will be on a covered speed rack/or sealed cambro. They will not be exposed to the elements. ..That being said, it appears possible to control that environment and reduce heat fluctuations. Sorry for the broad "room temperature" statement.

Considering our systems...numerous units, commissary topped/dressed skins, delivery to those units and continued refrigeration followed by some warm up prior to baking-In your opinion, is this a possible scenario or is there a "better" way to achieve success and quality product.

I appreciate your input very much.

Thanks again!!

I'm looking into the health department issues. Very good thought.




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Offline The Dough Doctor

  • Tom Lehmann
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Re: Staging Topped pizzas for service
« Reply #5 on: May 02, 2016, 11:00:03 PM »
Are we now discussing commissary dressed skins being delivered to the stores?
Please feel free to call me at 785-537-1037 so that we may discuss this in greater detail. Just e-mail me with a time and day that you would like to talk so I can be here at my desk to receive your call, or you can call me at any time taking a chance to catch me at my desk. I'm an ex Chicago boy (south sider/175th street).
Tom Lehmann/The Dough Doctor

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