I’m opening up my restaurant soon and I’m looking for the fastest and most efficient way to get a standard 18" pizza. Most important to me is consistency. Also, I’m attached to a new concert venue that seats between 1800-3000 people a show and I’m the only quick grab-and-go food game in 5 square blocks.
Anyone have experience with or reviews/recommendations on A) the use of a dough press or B) a model that they’ve had success with.
Does anybody have one of those spinners? Really cool stuff.
I have a press that I use at home and have been practicing with. I can make a pretty nice crust with mine, it takes an extra 30 seconds of work after you press it. I use my thumb and slightly push up the edges as I form it on the pizza screen.
You are absolutely right, I however have no interest in being the one making all the pizzas, I am hiring people so I need it as easy as possible. I can have someone trained in pizza making in 15 minute with a press. The less dependent you are on skilled labor the easier it is to hire, set salary and fire.