Hello,
We are planning on opening up a Italian pizza store in area that doesn’t offer its style. I have most experience with pan pizza and italian pizza on the spot.
Wanted to know procedures of how you guys use pizza disks with hand tossed pizza. Is their a way to store them opened up on disks until needed and how long can they be stored in such a way. With toppings or with out and etc…just to make things more efficient
Thank you
unless you are deep in a 50 pie rush, open as needed…keep some dough out & ready/proofed…spun dough on disks lasts 15/20 minutes…don’t sauce/top…if you have the desire, you can keep some spun in an enclosed cabinet or on a rack, covered with a plastic bag, but…