Recent content by bouldercreekpizza

Are you using the same yeast. We typically use ADY and mistakenly used IDY causing the dough to blow.

AJ, Why did the health dept make you get rid of the fiberglass trays? I use MFG fiberglass trays and they have an NSF stamp on them.

One that has gone over well with the drinking crowd is BBQ chicken w/ fresh cilantro. Mix your pizza sauce with about 1/3 by volume BBQ sauce. Precooked diced chicken can be marinated in the sauce. Add the diced fresh cilantro after the pizza comes out of the oven. Good luck at the show.

Thanks for the feedback Tom. I take part in festivals and the infrastructure is limited thus the dough slack process wouldn’t be feasible. The 2,000# flour shows happen a couple times a year and the dough is made over 5 days at 13.5# flour per batch. Lots of labor but my helpers appreciate the...

Our present fresh baked dough is made with “cold” tap water using the formula above. Water and ADY whisked, flour and salt added, mixed for 5’, oil added and mixed for 2’. Since we are using 2-20 quart Hobarts, we don’t mix as long as may be optimal so as to avoid overheating them. The balls are...

The Frozen dough is the same weight and temp as our own when going into the conveyor. Given the chewy nature of the dough, safe to way we need more bottom heat relative to top and perhaps a higher bake temperature. Given that there are the maximum of 4 air tubes on the bottom of the oven and 1...

I take part in events and sometimes we bake our pizza in stone ovens at 460 and other times use conveyor ovens at 460, 6 minutes. When using the dough we make, the crust is close in crispness with either oven. Because it is sometimes difficult to make our own dough, we recently used frozen dough...

I’d start boiling pots of water in lieu of closing.

The above being said: As far as larger festivals go, we use a 2440 XLT double conveyor oven built onto a special moving cart and 6 Comstock Castle PO26 deck ovens. All set up for propane. These ovens cost about $35,000 total. I Operate out of a 20x20 canopy booth with side screens. Canopies can...

How many days is the show? What hours? Are they charging a flat fee or percentage? Is it a first year event or has it been running for a few years? Do the purported attendance numbers seem correct? How many other vendors are there? Was there a pizza vendor last year that didn’t come back? Why...

I’m curious as to what percent folks are paying for WC. In California I’m at 8.6% with one claim about 3 years ago in the 15 years I’ve had the policy. The rate before the claim was closer to 5%. Not sure if I should shop a new policy or if this is typical of California rates presently.

Thanks for the feedback. I tried several brands that are available in my area and the Venice Bakery shells are by far the best. They come in 10", 12", and 14". I’ll be offering the 10". Got them through Roma at $30.64/24 count or $1.28 each. Also tried Udi’s 10" shells but they are a bit chewy...

We’ve never added sugar to our recipe and the yeast rises fine. Try removing the sugar entirely and perhaps bump the yeast amount. What does your baker’s recipe look like?

I’ve had to use 2 pipe wrenches and heat in the past. Pour hot water into the hook slot, let it sit, WD40 may also help if you’ve gotten electrolysis between the aluminum hook and steel shaft. Tap the hook up to get it out of it’s seat with a hammer then use the pipe wrenches. Look at another...

I did get an update from Hobart tech. Looks like I’m holdin’ the bag on this one. The recommended remedy is to install a Pass & Seymour GFCI as it does not trip in response to the machines inherent electrical leakage issue. However, given that I do events, I’m stuck with the GFCI power outlets...