What you are seeking is the “Golden Fleece” of the retail pizza industry. I’ve spent the better part of my pizza career in trying to find a solution to putting pizza into a box, then a moon bag and having it steam itself to death. About the best advice I can offer you is as follows:
- make sure the pizza is being baked as long as absolutely possible, this might mean a different baking time and temperature for delivery (not easy to do).
- Use a matt and ripple sheet under the pizza to hold it up off of the bottom of the box to allow moisture to escape from the bottom of the pizza.
- Allow the pizzas to “steam off” for a couple of minutes before boxing to reduce the amount of steam in the box.
- My concept of a delivery bag is to have an insulated bag with the entire top of the bag a panel of Gore Tex. This will keep the pizza warm through insulation and reflecting heat back into the pizza while allowing moisture to escape the bag (that’s what Gore Tex does).
Tom Lehmann/The Dough Doctor
