Patriot_sPizza
New member
We’re looking to modify the stromboli process, akin to a Subway/Chipolte cafeteria styled system, but instead of using a tortilla or a sub roll, using a thicker pizza dough concoction that is flexible like a tortilla and can hold hot items and still make a quick trip thru on a conveyor if necessary…
Stromboli’s take 10 minutes or so, so we want to shave off 6-8 minutes…needs to be thicker than a tortilla but still be able to be wrapped…
Dough relaxer & par-baking? Hmmmm…everyone’s thoughts appreciated
Stromboli’s take 10 minutes or so, so we want to shave off 6-8 minutes…needs to be thicker than a tortilla but still be able to be wrapped…
Dough relaxer & par-baking? Hmmmm…everyone’s thoughts appreciated
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