Recent content by ravikoth

Thanks to all who replied, this has been a lot of help, I am using the Pizza Master Brand from sweden, and the bake is at 310C, the bake is wonderful, but for convinience and speed we have no option but to bake on screens, we do about 150 pies in about 60-90Min in the evening, and therefore just...

Hi, I just got a pair of new Deck Ovens, switched from conveyers. the oven floor gets pretty hot, and have set it to be hotter than the top, i get a great top bake with a nice golden crust, however the bottom remains uncooked, I use screens , since we get fairly busy and we have to prep the...

insightful as always tom, thank you. see you at the expo ravi

Hello, I want to develop i great crust for delivery purpouses, Target crust would have to be light & airy. should i use oil & sugar in the mix, if so what levels would you guys recommend. Are any pizza operators using sugar in thier mix. Any help would be appreciated. Regards ravikoth

hello tom, I have the following issue with my dough Dough is made with flour - 100% water - 57% sugar - 2% salt - 2% Oil (sunflower) - 4.17% idy - 0.44% after the dough is mixed, it is balled and then put in the cooler cross stacked as per your advice and then retarded overnight. The...

Hello Ed, We are in the process of starting a pizzeria, for the same we wish to install a Conveyer or a deck oven. unfortunately Gas is not an option so either oven has to be electric. Can you offer some insight as to which type of oven will be more energy efficient? on the face of it the 2...

Hi Guys, Was wondering what would be the correct sugar level, have just tried out a formulation with 4% sugar, but then the dough rises too much in the cooler (spreads) also the fermentation is a lot quicker and the the dough is too sweet. wonder what sugar level is appropriate. what is...

Hello Tom, I have adjusted my dough formula to a point that it is just perfect, however it currently uses 4% sugar and i found that it makes the dough a little too sweet, can i reduce the sugar to about 1%, will it then have an adverse impact on the dough, i have read that sugar makes the dough...

Thanks tom. thanks very much. regards ravi

Hello tom, Thanks for your advice, i am just running a test batch for the same, what oil level would you recommend for delivery style pizza? regards ravikoth

Hello Tom, Is there any advantage to using fresh yeast Vs IDY in pizza production? i have access to both & would choose the better option hence the question. regards ravikoth

Tom Lehmann: Thanks Tom, That was an excellent insight. i however have a sticky situation, wherein almost half of my sales are delivery customers, what formulation then would you recommend then for a crust that will provide a good delivery experience. regards ravikoth

Hi Pizza_Garden, Thanks for that input, my dough is out of the mixer at 79F, and then by the time it is scaled and rounded they are between 83-84F, at 58% hydration the dough is easy to manage, should i bump up the hydration to 60%, i guess proof is in the eating. thanks for all the inputs guys...

Hi Guys, Thanks for all the insight, yes i was using butter and honey, however in my last batch i replaced it with oil & sugar, the crust turned out marvelous at 3% oil, however there was still a slight hint of toughness, but much lower than was experienced with butter, so i now plan to increase...

Hi Guys, The dough turned out great with nice air pockets and a chewy texture, however the problem is that it lacks the Air and the crunch, the rim is pronounced and well developed however is a little breadlike and is tough, and gives a feeling of eating fatigue when chewed. i have a feeling...