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Author Topic: "ideal" dough formula for par-baked, refrigerated and baked to order?  (Read 487 times)

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Offline LittleManJax

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  • Posts: 19
  • Location: Chicago
  • I Love Pizza!
Abusive yes, but may be a solution for a few of our units here in Chicago.  I've made NY/East coast style doughs and a Neapolitan dough for this concept.  Stretched, topped and fully baked, sliced, refrigerated, delivered to units and rethermed in an impinger oven.  It's good.  Looking for advice on the best type of procedure and dough formula for this method.

Thank you in advance.

Michael  :angel:

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