S
system
Guest
Hi Tom,
Dennis Cox here, from Friday Night Pizza in Philipsburg, Montana (pop. 932). We are open Fridays only from 3:30 till 9pm. I serve a hand tossed, NY style pizza dough with artisan toppings. I opened my doors on February 9th and have been getting slammed lately. This has caused me to think about getting a Dough Pro (that I actually have on order).
I am conflicted. I love the hand toss method because it is traditional and authentic, I feel that I am the chef, it is uniquely my product, and, I love the way the dough forms when tossed as well as the crisp finished product. Everyone, I mean EVERYONE, is talking about the crust!
My dilemma is that I am having difficulty with dough storage. I make it the night before and ball it by hand, then place it in the fridge over night. I take a tray out andit is too cold to work with, I let it sit out too long and it becomes too springy and is difficult work with. As with the Three Bears, there is a time window in which it is the perfect temperature for excellent tossing.
I read your article comparing sheeter and press methods with traditional hand toss methods and I have come to the decision that Ido not want to give up my method. I am hoping you can give me some tips on articles or other research tools that I can use to help me understand how I can store my dough for a more consistent product to be tossed. Is this what a Proofer is used for?
I love making pizza, but have never done it as a business before. What I know about the business has come from what I read here at PMQ and in Pizza Today, and a couple of great conversations with Dave Ostrander and Pizza Paul.
Thank you for being there, and for any assistance you can lend.
Dennis
Dennis Cox here, from Friday Night Pizza in Philipsburg, Montana (pop. 932). We are open Fridays only from 3:30 till 9pm. I serve a hand tossed, NY style pizza dough with artisan toppings. I opened my doors on February 9th and have been getting slammed lately. This has caused me to think about getting a Dough Pro (that I actually have on order).
I am conflicted. I love the hand toss method because it is traditional and authentic, I feel that I am the chef, it is uniquely my product, and, I love the way the dough forms when tossed as well as the crisp finished product. Everyone, I mean EVERYONE, is talking about the crust!
My dilemma is that I am having difficulty with dough storage. I make it the night before and ball it by hand, then place it in the fridge over night. I take a tray out andit is too cold to work with, I let it sit out too long and it becomes too springy and is difficult work with. As with the Three Bears, there is a time window in which it is the perfect temperature for excellent tossing.
I read your article comparing sheeter and press methods with traditional hand toss methods and I have come to the decision that Ido not want to give up my method. I am hoping you can give me some tips on articles or other research tools that I can use to help me understand how I can store my dough for a more consistent product to be tossed. Is this what a Proofer is used for?
I love making pizza, but have never done it as a business before. What I know about the business has come from what I read here at PMQ and in Pizza Today, and a couple of great conversations with Dave Ostrander and Pizza Paul.
Thank you for being there, and for any assistance you can lend.
Dennis