Crispy dough for delivery

Discussion in 'New User Introductions' started by Maz, Apr 27, 2016.

  1. Maz

    Maz New Member

    Joined:
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    Location:
    United Kingdom
    Hi
    Names Maz from England . Been in pizza delivery business for 6 years and since I had a chance to read PMQ and communicate with dough dr just realize how far I am to deliver perfect pizza to my costumer . This is how I make my dough now days but I'm working hard to get the perfect pizza . it's crispy when's out of conveyor oven but when boxed for delivery it's turns disaster , not crispy at all, it's soggy , it's hard on crust and no wonder I'm struggling with competition .
    So here's how I make it :
    10 kg flour
    6 litter water ( goes first with salt ) water temp is 21-23 c
    8oz salt
    0.3 oz fresh yeast ( on top of flour )
    Start mixing around 15 minute
    4oz olive oil at the end of mixing
    Then it's straight in fridge for over night approx 16-18 hour rest
    Then out of fridge for 30 minute to room temp
    Then shape it into ball and flat then with dough roller
    Cover the pan with lids for 2 hours then back in fridge and ready to bake at 230c for 6:30 minute
    So please if anyone could help me to find a solution for baking better pizza for my customer I'd really appreciate it .
    Regards
    Maz - England
     
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  2. pizzaadmin

    pizzaadmin Member

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    Location:
    India
    Hi,
    Its a nice Dough making recipe at home. I really appreciate it because its simple and easy to use.
     
  3. Anonymous

    Anonymous Guest