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system
Guest
Tom,
I use a premixed dough mix. All I do is add water and mix. The dough mix has a fast acting yeast in it so I am able to use it within 30 mins. I use a dough roller to roll out the dough and cutter pans.
I want to offer a stuffed crust rim in my pizzeria.
What would be your advise to make the stuffed crust? I have tried using shredded Mozz, but am think of trying string cheese.
Can I make these adhead of the rush and freeze in my walk in freezer?
Can I make them and hold them in my walk in cooler?
Thanks
Ron Grate
Fossil Station Pizzeria
Russell, KS 67665
I use a premixed dough mix. All I do is add water and mix. The dough mix has a fast acting yeast in it so I am able to use it within 30 mins. I use a dough roller to roll out the dough and cutter pans.
I want to offer a stuffed crust rim in my pizzeria.
What would be your advise to make the stuffed crust? I have tried using shredded Mozz, but am think of trying string cheese.
Can I make these adhead of the rush and freeze in my walk in freezer?
Can I make them and hold them in my walk in cooler?
Thanks
Ron Grate
Fossil Station Pizzeria
Russell, KS 67665