Recent content by TheQ4000

Hello, My little brother worked at a Pizza shop in North West PA that would cube the block cheese then run it through a sausage grinder attachment on the hobart. Any one do this? Does it make sense? I might try some out on my test grinder…don’t want to make a mess though Currently I use the...

I obtained the pans on eBay, I think they make the same style in baking silicone now too. You can buy them new here, the have some different kinds, though I am sure you can find them cheaper http://www.bakedeco.com/dept.asp?id=923 I am going to wind up scaling and forming my dough (no...

Cross section of roll

Thanks for the help Tom, Came out very tasty, I used butter as the shortening. Nice crust not to hard, crumb had nice bite and squishy-ness to it! Next time I will try lard as the shortening. I got some skills to develop when it comes to standardizing the shape and size of the rolls

Thanks for the help Tom, Hopefully this year I will make it to your pizza production class in KS. A few followup questions: How much dough should I use for a 12 " roll? What are the new bakers percents for IDY and water, I am going to scale down the batch at first. Do I need to let the...

Hi All, I have learned so much from this forum. I will be opening a pizza shop in Pittsburgh Pa within the next couple months. I went to the vegas pizza expo and was amazed by the the support and technology the industry has. I have my pizza dough management down pat, but have a question with...