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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...

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

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...

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...

Hello, What would be the IDY yeast level recommended for the following recipe dough should be usable after 16 Hour Refrigeration at 2 degree centigrade. Also what is the advantage if any of using fresh yeast over IDY. Also if adding oil, what level would be recommended. the flour protein level...

Hi, I wish to use screens to load my pizza’s into the deck oven, for the same i have noticed that pizzeria’s have a dark almost black coating on their screens, mine are silver aluminium screens. i have read somewhere that it is advisable to “season” the screens before use. Can anyone provide a...

Hi guys, this place is fantastic. i am in the process of setting up a brand new Pizzeria in india. I have the following 2 options middleby Marshal 520 converyer oven or Zanolli deck style oven. I plan to serve a thin style crust, not ultra thin, but a medium crust. significantly thinner than...

Hi, Post mixing i get the dough out at approx 78 F, i soon begin balling the dough and send the same out to the refrigerator to retard for use the following day, all the balls made today to be for tomorrow only. what should the temperature be on the refrigerator, i cross stack for a while and...

Hi, I just used the following Dough based on Tom Lehmans pizza dough recipe, after getting the dough from the mixer at 78 F , i balled the dough and transferred the same to the refrigerator, however the dough was practically spilling out from the dough tray, and clearly smelt a little beer like...