Pizza Today - April 2022 - 21
A
s a pizza maker I am constantly
striving to better
my dough and my end
product. I am always looking for the
next thing. What is going to set me
apart from my competitors and what
is going to make me stand out? As
important as my recipes are, they
are nothing without the right tools.
In addition to creating that perfect
recipe, I am always thinking about
how to streamline the process.
In a perfect world we would be
able to create pizzas that everyone
loves without having to think about
the cost of labor and rent and all of
those other fixed costs, but unfortunately
that's not the case. Working
with the right tools can ensure that
your production is efficient and without
too many bumps in the road.
Starting with your dough production,
the mixer, table and choice
of proofing containers sets the tone
for how your dough will turn out.
Sometimes your choice of mixer is
limited because of budget, or you
inherited a piece of equipment.
Using the right mixer for the style of
pizza you are making is the first step
in ensuring a consistent product.
What you put that dough in is the
next step. Dough boxes, metal sheet
pans and metal tins are the most
common choices. Dough boxes are
great because they seal when stacked
and there are rolling dollies. They can
be moved around wherever you need
them. But some are made of fiber
glass and although lightweight can
crack and break as they age. Sheet
pans wrapped in plastic are another
option that allow for more air flow
between the trays and can be colder
because they are metal. A downside
to this is the added cost of plastic
wrap or bags and you'll need a speed
rack to hold them. Tins are more traditional
to the East Coast. They help
the dough ball retain its shape and
seal when stacked, but you'll need to
find a place to stack them.
The thing to keep in mind is how
these receptacles age. All three will
warp over time. Boxes will begin to
not seal all the way, allowing air inside.
Tins, if not handled nicely, will
dent and warp and allow air inside,
which will dry out your dough. Metal
sheet pans will also dent and warp.
But the thing I like about sheet pans
is that you individually wrap them, so
even when they bend no air can get
inside (although scraping dough off
the tray can become tricky).
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Pizza Today - April 2022
Table of Contents for the Digital Edition of Pizza Today - April 2022
Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipes
Knead to Know
Destinations
The Right Menu Price
Menu Design
Cash Flow
Killer Red Sauce Recipes
The Secret to a Red Sauce
Ravioli Primer
Pizza Specials
On the Road: St. Angelo's Pizza, Atlanta, GA
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - April 2022 - CT1
Pizza Today - April 2022 - CT2
Pizza Today - April 2022 - Cover1
Pizza Today - April 2022 - Cover2
Pizza Today - April 2022 - Commentary
Pizza Today - April 2022 - 4
Pizza Today - April 2022 - 5
Pizza Today - April 2022 - 6
Pizza Today - April 2022 - 7
Pizza Today - April 2022 - Digital
Pizza Today - April 2022 - 9
Pizza Today - April 2022 - Conversation
Pizza Today - April 2022 - 11
Pizza Today - April 2022 - Mike's Monthly Tip
Pizza Today - April 2022 - 13
Pizza Today - April 2022 - Man on the Street
Pizza Today - April 2022 - 15
Pizza Today - April 2022 - Building Blocks
Pizza Today - April 2022 - 17
Pizza Today - April 2022 - Tony's Trending Recipes
Pizza Today - April 2022 - 19
Pizza Today - April 2022 - Knead to Know
Pizza Today - April 2022 - 21
Pizza Today - April 2022 - 22
Pizza Today - April 2022 - 23
Pizza Today - April 2022 - Destinations
Pizza Today - April 2022 - 25
Pizza Today - April 2022 - The Right Menu Price
Pizza Today - April 2022 - 27
Pizza Today - April 2022 - 28
Pizza Today - April 2022 - 29
Pizza Today - April 2022 - Menu Design
Pizza Today - April 2022 - 31
Pizza Today - April 2022 - 32
Pizza Today - April 2022 - 33
Pizza Today - April 2022 - Cash Flow
Pizza Today - April 2022 - 35
Pizza Today - April 2022 - The Secret to a Red Sauce
Pizza Today - April 2022 - 37
Pizza Today - April 2022 - Ravioli Primer
Pizza Today - April 2022 - 39
Pizza Today - April 2022 - 40
Pizza Today - April 2022 - 41
Pizza Today - April 2022 - Pizza Specials
Pizza Today - April 2022 - 43
Pizza Today - April 2022 - 44
Pizza Today - April 2022 - 45
Pizza Today - April 2022 - On the Road: St. Angelo's Pizza, Atlanta, GA
Pizza Today - April 2022 - 47
Pizza Today - April 2022 - 48
Pizza Today - April 2022 - 49
Pizza Today - April 2022 - Product Showcase
Pizza Today - April 2022 - 51
Pizza Today - April 2022 - Pizza Today Yellow Pages
Pizza Today - April 2022 - 53
Pizza Today - April 2022 - 54
Pizza Today - April 2022 - 55
Pizza Today - April 2022 - 56
Pizza Today - April 2022 - The Marketplace
Pizza Today - April 2022 - 58
Pizza Today - April 2022 - 59
Pizza Today - April 2022 - 60
Pizza Today - April 2022 - 61
Pizza Today - April 2022 - 62
Pizza Today - April 2022 - 63
Pizza Today - April 2022 - 64
Pizza Today - April 2022 - 65
Pizza Today - April 2022 - Expo Spotlight
Pizza Today - April 2022 - Cover3
Pizza Today - April 2022 - Cover4
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