lol he is funny alright. "pick out any pieces of the label that may have stuck to the dough when you rolled it"
cheers for the replies guys and bob i dont really know the differences between those lol. im aiming for something similar to pizza huts style which is kinda fluffy and crispy.
i see vids of people making single pies and recipes for single pies but im kinda wondering how you can make those ideas work in larger numbers in a busy (i hope) pizzeria enviroment.
like for example can i make a load of bases in pans then put them in the fridge after they have proofed for a while to stop them over expanding so they can be taken out as needed, sauced topped and into the oven? or do i need to make the dough fresh for each one as in those recipes as that wouldnt be very practical especially if busy.
with the regular pizzas im used to making in my friends joint a batch of dough is made at the start of the shift (2 batches on fri, sat and sunday) rolled in balls 1 batch makes approx 80 doughballs of a mixture of the various sizes required and then they just sit in trays to be used for the whole day unless the odd time another batch is required.
with it not being particularly warm here especially this time of year the dough lasts the day without turning into footballs lol.
what im trying to figure out is if theres a way to do similar with deep pan. even if the doughs different it would not be a great hardship making 2 different batches but im not sure the pan bases could be left out all day like the regular ones as ive never had experience with them.
i think it could really help my business doing them because pizza hut aside and they dont deliver none of the places round here offer deep pan and a lot of people i talk to are crying out for them
i just picked up my new mixer today (cuppone silea 40k) its currently sitting in my kitchen until i get the key for my premises this week and i am tempted to go buy a 16kg bag of flour and make a batch of dough to mess about with just for experiments sake lol