Recent content by RichPugh

I’m having a mixing and proofing issue. I believe it’s been going on for a lot longer than I realized. First, My Recipe: 55lbs Flour (00 Caputo Antico Molino Pizzeria bags) 25lbs water (including any ice during hot months) 3.5lbs Cola (Yes, CocaCola… I worked at a Pizzeria 20+ years ago where...

Pizzamancer: Yeah, we bake at just over 600f and when a stickman thinks the pie is mobile on the peel and its not, and it sticks horribly and shits all over the stone, we usually let it bake for a few seconds (so we can get the majority of the pie back out with a metal peel) and then just let...

Going from hand written checks and a basic electronic cash register, it’s night and day better. Going from another POS, its probably going to be night and dusk better but I guarantee you’ll find ways to improve your daily actions… be it sales, reports, credit card processing, etc. We spent $9700...

I cant upload a PDF. I found your email in the PM. You got mail 🙂

While my health dept rules and regulations may not be the same as yours, I can give you a copy of my HACCP plan which was submitted, reviewed and accepted about 8 months ago in Baltimore City, MD. I’ll try to find my electronic copy on my computer or I can copy and save as a PDF or simply mail...

Oh not to confuse anyone. Yesterdays test batch was made around noon so when I posted “10 hours min” at 2am, I meant we were waiting at least the 24 hour period we normally would. I’m gonna make another test batch this morning for tomorrow morning test baking.

Yesterdays batch at 60% hydration and reduced yeast were perfectly tame in the trays in the fridge and even after up to 2 hours warming at room temp… But the baked pie came out much too dense regardless of opening the balls cold, 1 hour room temp, 2 hours room temp… So back to the drawing board...

The last batch I did of smalls were 9oz dough balls (were doing 10-11" pies as small). The batch of 12.5lb flour was at 64% hydration using caputo flour, 2% (4oz) salt, 2% (4oz) oil and .875% (1.75oz) ADY. They crowded pretty bad and I didn’t oil the tray so even cold they were nearly impossible...

p.s., the 11 balls per tray were too much. They crowded pretty badly. At like 6 hours in, they hadnt touched each other but the next morning, they were crowding pretty badly. The temp was at 38 and the doughs were slightly higher but they surely were too cramped in the box. I’m gonna go to 8...

My dough tray boxes dont fit on my rolling rack… so I dunno if a roll-in retarder/proofer will help me much. I suppose I could revert back to standard trays and plastic wrap so they fit on the rolling rack… if I stayed using my box trays, I’d be opening and closing the door every time I added a...

bodegahwy: We were able to get the dough out of the mixer at 81F, scale and ball it quickly, place 11 balls (for smalls) as you suggested, oiled the tops lightly, cross stacked for about an hour, dough temp was 51F so we nested the trays… checked back several hours later and they seemed to be...

After working in a pizzeria for a few years 14 years ago, I always wanted to own my own pizzeria and I’ve finally decided to actually open a small pizzeria tavern. We will actually be opening next week 🙂 I have been baking at home for quite some time now with several different methods but after...

Thanks, we’ll check it out 🙂

bodegahwy: We are at 8-10oz balls and 6-12oz balls per tray. I’d be ok with these but I would prefer 12-10oz balls and 8-12oz balls. I’ll work on it as my dough management improves 🙂 bodegahwy: I’ll assume it would have been something like “Get a walk-in for gods sake” LOL… We just took over...

What should one do if they only have reach-in refrigeration which does not allow enough room to cross-stack? We can BARELY criss-cross them, just enough to get a few gaps of space between trays but there is no way we can cross stack therm 90 degrees… I’m talking MAYBE 10 degrees crossed. I...