Pan Pizza Dough recipe into Thin Crust

We are going to start playing around and try using our Pan Dough for a thin crust base this week. We want to do one size only and offer it for slices as well. There is a market here for thin crust pizzas for delivery and in the high tourism seasons the Europeans always ask for it and in general people like thin crust pizzas. We can really market these pizzas almost like a new brand in my dining magazine and be competitive on price as they require less of everything.

Without changing our dough management and recipe can we roll out thin bases and put on the disks and store in the fridge like we do for our pan pizzas? Pull out of fridge to order. Has anyone done this? We use deep dish style pans from Lloyds and plan to use the disks as well, we have a triple stack MMPS536 conveyor.

Concerns:
-They do not deliver as well

  • They could potentially lower our average ticket
  • customers may want more than one size.
  • will the dough be too airy and light?
  • will get a decent crunch?

Thanks again all…

we do pan pizza and thin crust very simply…reg crust in 3 sizes sm, med, lrg…thin only med & Lrg…use a small dough ball for med thin and a med dough ball for a lrg thin

when you say roll out does that mean you use a sheeter? if so just hand stretch the rest

we use an “ACME Sheeter”

What are your dough weights for your 3 sizes?

Do you use screens/disks or your pans for the thin crust?

We use the same dough for all of our thin crusts, double doughs, deep dish, stuffed and pan pizzas and use a sheeter for all of them.

steve-o , i thought you packed it in?

are you still open?

Steve did you use a different pan/disk for each style?

Actually, we dont use screens for anything (deck oven). We use the same pans (bought here http://northernpizzaequipment.com/stackablepans.html) for the pan, stuffed, and deep dish. The pans are absolutely fantastic.

Depending upon the type of flour that you are poresently using, you might want to give some thought to a flour change for the thin crust (higher protein content). A good all around flour for making both thick/pan style as well as thin crust pizzas is what would be considered as a strong bread flour with 12 to 12.6% protein content (think Full Strength or Superlative by General Mills, or the equivalent from any other supplier). Some thick crust and pan style producers use a much lower protein (10.8 to 11.6%) content flour to prevent unwanted toughness in their pizzae. This would be lower than desired for a thin crust pizza as you may not be able to achieve the level of desired crispiness.
Keep in mind that cold, thin crust pizza skins straight from the cooler will exhibit a propensity to bubble/blister, so you will probably want to dock your crusts pretty good just before dressing them.
Tom Lehmann/The Dough Doctor