Pizza Today - February 2024 - 23
Preventing Extra Dough Inventory
Learning
to control your usage and
how much you make is the first step in
not throwing anything away. A common
mistake is too much yeast in your dough.
For operations who use their dough quickly
after making it or in an emergency, more
yeast is not a bad thing. Too much yeast
means overactive dough, a short lifespan,
and the sacrifice of flavor for usage and
stretchability. There's a balance to fermentation
time and flavor production. Just
because your dough has risen and stretches
nicely does not always mean it's at its peak
time for flavor. For those who are using a
lot of yeast - more than one percent, I
suggest looking at the type of flour you are
using and your fermentation practices. Heat
plays an important role in fermentation and
too much yeast coupled with hot kitchens
means over proofed dough and a lot of
garbage.
How much dough to make is always
tricky in the beginning. Sometimes a
whole batch won't be needed every day so
tweaking your recipe, the type of flour, how
much yeast, your times and temperatures
will ensure it survives for as long as you
need it to while developing flavor along
the way. Making dough can be costly in
terms of payroll if you only have one person
making dough. So if you do not need to
make dough every day, those hours can be
assigned to other tasks. Your labor percentage
will thank you.
The second part of usage is how much
dough you are pulling out of the fridge for
service. I prefer not to use dough straight
from the fridge as it does not cook thoroughly
and creates that pesky gum line we
are always afraid to see. As we get into the
main part of the dinner rush, we pull several
trays out from the fridge, leave half in a cool
place in the prep area, and bring the other
half close to the oven where our prep table
is. This way, there is half warming quickly
near the oven and half warming slowly so
that as we rotate trays nothing rises too
fast and we aren't cooking cold dough. The
part that is hard to gauge is how much you
should be pulling and when you should
stop. As you get into a groove, there should
be a time frame where the rush begins to
die down. For me, there is a very distinct
slow down from 8-8:30 p.m. every night so
my crew knows to stop pulling dough so we
aren't throwing anything away at the end
because it was left out too long.
Although dough may be one of the
cheapest parts of making pizza, it is the
foundation and should never be thrown out
if you can avoid it. Nowadays, your dough is
as much your signature as are the toppings,
so maximizing utilization will help your
bottom line while stretching your imagination
for the many possible uses for dough.
LAURA MEYER is the owner of
Pizzeria da Laura in Berkeley, CA.
http://sales@univexcorp.com
http://www.univexcorp.com
Pizza Today - February 2024
Table of Contents for the Digital Edition of Pizza Today - February 2024
Pizza Today - February 2024 - CT1
Pizza Today - February 2024 - CT2
Pizza Today - February 2024 - Cover1
Pizza Today - February 2024 - Cover2
Pizza Today - February 2024 - 3
Pizza Today - February 2024 - 4
Pizza Today - February 2024 - 5
Pizza Today - February 2024 - 6
Pizza Today - February 2024 - 7
Pizza Today - February 2024 - 8
Pizza Today - February 2024 - 9
Pizza Today - February 2024 - 10
Pizza Today - February 2024 - 11
Pizza Today - February 2024 - 12
Pizza Today - February 2024 - 13
Pizza Today - February 2024 - 14
Pizza Today - February 2024 - 15
Pizza Today - February 2024 - 16
Pizza Today - February 2024 - 17
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Pizza Today - February 2024 - 20
Pizza Today - February 2024 - 21
Pizza Today - February 2024 - 22
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Pizza Today - February 2024 - 31
Pizza Today - February 2024 - 32
Pizza Today - February 2024 - 33
Pizza Today - February 2024 - 34
Pizza Today - February 2024 - 35
Pizza Today - February 2024 - 36
Pizza Today - February 2024 - 37
Pizza Today - February 2024 - 38
Pizza Today - February 2024 - 39
Pizza Today - February 2024 - 40
Pizza Today - February 2024 - 41
Pizza Today - February 2024 - 42
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Pizza Today - February 2024 - 54
Pizza Today - February 2024 - 55
Pizza Today - February 2024 - 56
Pizza Today - February 2024 - 57
Pizza Today - February 2024 - 58
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Pizza Today - February 2024 - Cover3
Pizza Today - February 2024 - Cover4
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