Recent content by Aves99

I am located in Saint John, NB, Canada and am searching for a dough relaxer/conditioner. None of my suppliers have it or even heard of it. Anyone have a line on conditioners and where I can buy?

Thanks for the links.

At Domino’s I have seen ‘grates’ they have on the pizza prep tables. The ingredients/cheese that falls off the pizza are collected under the grate for re-use. Can these be purchased? Anyone know what vendor sells them?

so if we stay fresh we would vacuum seal the bags? One advantage of the outlets is the size of pizza will be limited, likely 12" and 14" so dough inventory is manageable.

i have very good experiences with www.vistaprint.com

We plan to open additional express outlets in our city 2010. We will centralize prep and distribute to these outlets. I would like to ‘fresh freeze’ our dough, meats and vegetables and need to ensure quality is not affected. First has anyone done this successfully? And what materials and...

Apologies, I am in Canada and my temps are in celsius. The 48 hr temp is 2-4C or 35-39F. Then I thought to move to another fridge at 32F

We have been up and running for about 18 months. We are growing very nicely and have plans in about 1 year to open a second outlet. I am trying to reach a more consistent ‘days of fermentation’ before dough is used for consistent baking. Our current dough process; So ideally we try and use 2-3...

Question for anyone prepping and storing lasagna. It’s common in our area to boil the noodles and then mix with a light sauce for fridge storage. The process to bake for a customer is to scoop it out of the storage container, top with meat sauce and cheese then bake. The lasagna is not...

Thanks to everyone for the responses. Quick question, can I stack them through the conveyor oven? If it’s a 10 min cycle I would want to stack them 5-10 high Our pizza place has been open for 18 months and sales are great. Have an order from a major local company for 100 pizzas wednesday so...

Every time we buy new pizza screens the dough sticks to them when baking, so badly we lose the pizza. What is a good method of preventing this until they are used enough times to stop this from happening?

We use rubbermaid pizza bags and have an issue with the pizza bag straps deteriorating and eventually breaking. They actually disinegrate like they are cooked. We keep them on top of the pizza oven and are pretty sure it’s causing the problem. Can someone confirm this is the problem? And what...

my bet is it’s your oven. We never have grease on our pizza and customers comment on it always We have a conveyor oven from PESI and bake fully dressed pizza, hand tossed on a screen in 4 minutes and 30 seconds, No one in this city comes close.

Tom thanks for the reply. I should have been clearer on our potential solutions to date. We use instant yeast and have lowered to .3% without a decrease in bubbles. We have also lowered our water, but it didn’t work and I am glad since the dough was too stiff to properly press in our dough...

Currently we have extra large tongs and are lucky to intercept halfway through the oven, but unprofessional to say the least! We are trying a test right now to warm dough to room temp. I don’t want that as long term solution however since we will certainly lose dough