Author Topic: making pizza  (Read 2639 times)

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Offline sparkies

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making pizza
« on: July 23, 2007, 06:07:57 AM »
Hi guys yes i am new here so please be gentle

And can i say a great site,  i am from the uk so dont know if many from here use it

We have opened a small pizza takeaway doing preety well, My prob is we have been using frozen pizza balls (ie ones that have been prepared by another company and frozen ) the prob is we are finding it hard to get the right pizza (ie everyone the same) they seem to rise a lot and some times dont look that good we have a conveyor oven and have tried different tempertures then sometimes the bottom seems burnt
can i ask if anyone else here have used the same or would it be better to make our own dough and would this help and where could i get the right info for making our own dough
I would be gratefull for any ideas guys and thanks in advance 

Offline Pete-zza

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Re: making pizza
« Reply #1 on: July 23, 2007, 06:35:11 AM »

I suggest that you visit the PMQ Think Tank forum at That forum is frequented by professional pizza operators, many of whom have raised the same questions as you have raised here. You will want to use the search feature, and also search the archives.

From what I recall from reading posts on the PMQ TT, the make or buy decision on dough is usually based on the volume of pizzas and the amount of space and labor you have available to devote to making fresh dough. Of course, you will also have to factor in the cost of mixers, dough storage equipment (trays, boxes, coolers, walk-ins, etc.), maintenance, utilities, etc. You should be able to find a lot of discussion on this topic at the PMQ TT especially since the problem you have been having with frozen dough balls is a common one. The common practice of companies in the U.S. that make frozen dough balls is to use a lot of yeast. Once the dough balls are defrosted, the useful life goes down fairly quickly--more so than fresh dough balls.

Good luck.