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Hey guys, trying to have a stab at making dough with a preferment but im not sure what percentage of the final dough the preferment or biga should be? Also do i need to adjust any other factors such as hydration or yeast in the final dough mix? Thanks again for your help Mike

Hey all! Hoped i could bounce a question off you. I currently make our dough fresh every day and whilst we make a good pizza i’d really like the dough to have a bit more flavour. I dont have a walk in unfort and we’re quite tight on space. I have tried with the bulk cold ferment but the results...

Hi guys i was hoping someone could recommend a website where i could buy 24 inch pizza boxes. I’m based in Ireland and the only way to get 24 inch boxes is to have them custom made which incurs a massive initial cost. I think it would probably be cheaper to have the boxes shipped over from the...

I’ve been taking a night class in retail recently with a business consultant and he brought up the point that i should be tighter with my portion control on the more expensive ingredients. I’m always very careful about how much i put on but i do it visually and not with a measuring cup. I was...

Hi guys im thinking of starting to sell 24 inch pizzas as a bit of a novelty. No-else in my town sells a pizza that big so i thought id do it and market it as ‘Banbridge’s Biggest Pizza’. Because the box is so big im worried about people tilting it when transporting it whether it be our delivery...

Hey guys just started selling our new chilled pizzas. It took quite a long time to get everything sorted out but we’ve got our pizzas into a local supermarket on a sale or return basis and thankfully our first batch sold out 😃 I’ve uploaded a pic of the different pizzas.

Hi guys im working on our new menu and i have a bit of a recipe query with parma ham. Im doing a pizza with parma ham, smoked cheddar, mozzarella, black pepper and rocket. Should the parma ham be added before or after the pizza is cooked? I have noticed recipes for both methods so i just thought...

Hi guys, I’ve just a new deck oven with digital controls so i can now be very exact when setting the temperatures of the top and bottom elements. Just wondered what temperature settings people would recommend?? I’m cooking thin based pizzas on screens then removing them from their screens...

Hi guys, bit of a problem with par baking that i hope someone with more expertise could help me with. I’m currently setting up a business selling chilled pizzas to supermarkets and local stores. Everything is coming along well… the labels are designed, i have the equipment to seal the pizzas and...

Hi guys, got a few ideas to bounce off you. I run a pizza place in ireland selling pizza for takeaway. I recently had the idea to diversify into selling freshly made pizzas to our local grocery stores. I’ve noticed more and more fresh pizzas for sale over the past few years so there clearly is a...

Hi guys i have a few dough related questions that i hoped someone could help me with 🙂 Ive been having a few problems with bubbling and i was hoping to eliminate this. We currently dock our pizzas and i really hate how it looks - i personally believe it takes away from the rustic look of a...

Hey guys, just had the first design sent thru of our custom pizza boxes. Was hoping for a a few opinions. We’ve gone for a funky retro approach to be different. Its just the top of the box btw. 🙂

Hi guys i was wondering if someone could tell me why instant yeast is used in dough recipes at a percentage of approximately 0.3%? I currently use instant yeast at 1%. We mix the dough then ball it. The balls are rolled out aprox 90 minutes later then the rolled bases are stored on racks until...

We run a pizzeria providing pizza for takeaway. The pizzas are good quality and we use the best ingredients available but i was thinking last night of ways to improve the quality even more. The pizzas always come out of the oven looking well and nice and crisp but i find this crispness softens...

Hi guys, i really want to start using the overnight ferment procedure in my pizzeria to improve the flavour and quality of my pizzas. The problem is that i cant fit dough trays in any of my refrigerators. I found some poly carbonate gastronorm containers...

Hi guys, im new here. My name is mike and I run a takeaway pizzeria in Northern Ireland…http://www.telepizza.tv I have a question about dough management which i was hoping i could get a few answers to. I understand it is comman practice to retard the dough in dough balls for a period of 24...