Newbie, Deep pan dough management

Hi guys I am looking to add pizza to a small fish’n’chip delivery outlet.

I would like to make deep pan and italian style pizzas. For the Deep pan pizzas I am using a PH clone recipe from http://www.cdkitchen.com/recipes/recipe … =4&mid=754.

I have made it once and it worked out very well. I mixed up the ingredients rolled it into shape and let it proof for 90 minutes then cooked it. It was great.

How could I incorporate this into a commercial setting? If were to follow the same process of proofing the dough in the pans I could potentially require many pizza pans.

However if I roll the dough into balls to proof for 90 mins, then roll into shape, the effect of rolling seems to make the dough denser/compacted again.

Its a similar thing when I refrigerate the dough balls.I take them out of the fridge after 24 hrs, leave for an hour or so, and roll the dough and place into the pan. The dough when cooked just doesn’t have the same ‘lightness’ to it.

Can any members here shed any light on this conundrum of mine?

Thanks!!

It will require many pans. No other way around it, you have proven that already. Cook by weight rather than volume, too. If you aren’t familiar with “baker’s percentage” look it up and get acquainted. Good luck!

If you will SEARCH (see button above) for dough management and for Deep Dish, you should find a wealth of information to get you started. Then, when you know a bit more, the specific questions you ask will mean more to you. Right now, the vastness of your question is hard to wrap our arms around until you have some fundamental information about dough handling, fermentation, forming and so on.

One thing I can offer is that rolling is a harsh forming method that pushes out a lot of the gas that gives lift and lightness. Either find a gentler forming method, or you’ll need a longer proofing time once it’s in the pan … or both.

Thanks for your replies thus far.

I have searched the forums but have been unable to find the exact information I need. I have sent a PM to Tom Lehmann asking for the ‘dough management procedures’ file which I have seen mentioned a couple of times.

I have 2 dough balls in the fridge right now. They would have been fermenting for 24 hours by the time I take them out.

If I roll them then bake them they’ll be ‘flat’ and hardly deep pan. If I roll them, then leave them again for a couple hours they would have increased in size but it seems rather cumbersome.

The other method may be to mix the dough, roll and leave in pan to rise, then store in the fridge and use later on in the evening when required. However the dough still keeps rising in the fridge and becomes too volumous by the time I get to use them

:?:

We hand toss the dough for our deep pan pizza and then par bake the dough (about a half run through the oven) before we assemble the pie and bake it. That gives us a nice rise on the dough and we do not have to stock pans full of dough rising that we might not use.

When I was at CiCi’s, our deep dish dough was just a little bit different…I’ve got the specs somewhere…

But what we did, with a 30# bag of flour, was to bake the dough…transfer it to a bus tub, wrapped & allowed to ferment/rise 2times I believe, then we portioned it out in rectangular pans, wrapped each pan & proofed again for an hour or so…the off to he cooler to be used within 48 hrs…

For the garlic bread, we ran it thru once, but for the deep dish pizza, we ran it thru once w/o toppings, then flipped it over in the pan, dressed it & ran it thru once again…

There’s people here that know more about this than me. . . but one of the things we used to do before we had enough pans was to presheet the dough.

we used a serving pan (you can use cardboard wrapped in foil or any sturdy base that’s a little larger than your pan) put plastic film down on the base, roll the dough to the size of the pan and separate each rolled dough with plastic. When you need it, don’t try to pick the dough up without the plastic, just flop it into the pan. I would suggest not stacking more than 5 high because the weight will compress the bottom dough. Also you won’t want to press the dough into the pan, pull to the edges if needed.

Have you considered par-cooking the crusts and then removing them from the pans? Lots of people do this with Detroit style dough and it’s quite delicious. You’d have to play around with cook times, but if you really don’t want to buy a ton of pans, it may be a great solution.

Patrick