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Yes we get very grubby pans due to flour and oil adhereing to the outside of the pan and health inspectors were not keen. As for the dough we place in pans then cover with clip-on aluminium lids which nest together all the pans. Even if we leave to rise prior to placing in cooler the next day...

thanks Tom, When I say we put rolled dough in the cooler I mean with no proofing, simply ball rest for 20mins then roll and place in oiled pans. The dough the next day seems very flat and the surface doesn’t look as dry as normal, as if it has sweated slightly and this dough is not as nice to...

Hi again, we do use salt in our dough what we don’t use is oil. I find that the finished pizza is too soft and lacks that crispness that I like. The dough recipe which I have come up with works fine now due to having exact measurements for my staff to copy but I still can’t get a recipe which I...

dough is made and used on the same day, have figured that we make what you would probably class as an emergency dough. We make our dough by eye and touch which I am in the process of changing as other staff members don’t do as good a job as myself the aluminum trays are the same ones we bake...

Is fresh yeast what you call compressed yeast?

Hi Tom I own a pizza takeaway in the UK and have been very successful. I am getting a bit frustrated with my pizzas. After reading a lot of your posts I have realised that our dough isn’t as good as it could be. We use lincoln impinger ovens with radiant finger setup and I would love to know the...