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Author Topic: Dough Cutting and Balling and Wrapping  (Read 502 times)

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Offline halo10v2

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Dough Cutting and Balling and Wrapping
« on: December 05, 2018, 11:09:33 AM »
I have a pizza shop that sells around 50 pies a day and it seems to me that we take too long to cut and roll our dough balls. We just have one person doing dough at a time. We make 25 lb batches and it usually takes us 45 minutes to cut/ball/wrap. If it was just the cutting and balling, I would say it take about 30 min. We currently wrap each dough ball individually with saran wrap and store them on sheet pans. It isn't in the cards currently to buy dough boxes. If anyhow has suggestions for a better sheet pan wrap method that keeps the dough from drying I'd love to hear it. I had been looking for food grade liners to cover the whole sheet pan but the ones I purchased kept ripping when sliding on our racks when we grabbed dough. I know part of the problem is individually wrapping dough.

Thanks in advance,
Jeff

Offline foreplease

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Re: Dough Cutting and Balling and Wrapping
« Reply #1 on: December 05, 2018, 12:16:38 PM »
These have been popular since Essen1 (Mike) mentioned them recently.see reply #2354 if this link does not lead directly to his post.
https://www.pizzamaking.com/forum/index.php?topic=8093.2340
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Enjoy every sandwich. - Warren Zevon

Online vtsteve

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« Last Edit: December 05, 2018, 01:13:37 PM by vtsteve »
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Offline bradtri

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Re: Dough Cutting and Balling and Wrapping
« Reply #3 on: December 06, 2018, 01:04:34 PM »
Sheet pans with plastic lids. There are also stackable to take up very little space

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Offline halo10v2

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Re: Dough Cutting and Balling and Wrapping
« Reply #4 on: December 09, 2018, 11:21:09 AM »
Thanks for the responses everyone! I am going to give those full size bun pan plastic covers a chance first. The hard plastic covers look great but it's not right for our current setup, but I will try them if they don't work.

For those who are running a pizza place, how long does it take you to cut and ball 25 lbs of dough? I know it changes based on how many oz the dough balls are. I just want to know generally what it takes others.

Thanks again,
Jeff

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Offline The Dough Doctor

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Re: Dough Cutting and Balling and Wrapping
« Reply #5 on: December 09, 2018, 11:36:23 AM »
We have two people cutting, balling, boxing 85-pounds of dough (50# flour weight) in approximately 17-minutes with a 12-ounce scaling weight. The accepted rule is to get the entire dough cut, balled, and into the cooler within 20-minutes after mixing. After that your dough is beginning to proof and inconsistent cooling of the dough will be the end result.
Tom Lehmann/The Dough Doctor

Offline Scarnucci

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Re: Dough Cutting and Balling and Wrapping
« Reply #6 on: December 15, 2018, 08:36:25 PM »
If memory serves, in Tony Gemignani's "The Pizza Bible" he suggests letting the dough rest 30 min after mixing before balling.  Care to talk about the differencece in methods between two people at the top of their field? Thx.

Offline The Dough Doctor

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Re: Dough Cutting and Balling and Wrapping
« Reply #7 on: December 15, 2018, 09:00:42 PM »
The method that I mentioned is designed specifically to give the most consistent dough possible for use in a pizzeria where the dough will be held in the cooler for three days or more. When the dough is allowed to rest at room temperature prior to scaling and balling it has had a chance to begin fermenting, to that 30-minutes add the time required to process the dough and you have the better part of an hour for the dough to ferment before it goes into the cooler. The more fermentation the dough has the less dense it becomes, things that are less dense are better insulators so it becomes more difficult to achieve consistent cooling of the dough which is a critical aspect of holding the dough for up to several days and getting consistent dough performance/pizza quality. The method used by Tony is fine for dough that will only be held for 25-hours or so, but it doesn't work well when we're looking to have consistent dough performance 3 to 4-days out. This is why all of the big box chains employ a dough management procedure very similar to that which I described.
Rom Lehmann/The Dough Doctor

Offline the1mu

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Re: Dough Cutting and Balling and Wrapping
« Reply #8 on: December 15, 2018, 09:09:45 PM »
If memory serves, in Tony Gemignani's "The Pizza Bible" he suggests letting the dough rest 30 min after mixing before balling.  Care to talk about the differencece in methods between two people at the top of their field? Thx.
One was writing for the home pizza maker, one is specifically writing for a commercial production environment.

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