Hey guys,
I need a little bit of help. I manage an all you can eat pizza buffet, a concept similar to CiCis. We have a basic dough formulation, using sugar salt and oil. We use a divider rounder to form the balls…then we let them rise for a few hours before using them on the buffet.
On the pizza line end we are using the 12oz balls with our somerset dough press. Pies are made either to let sit on the racks in preperation for a rush or made and then put in the oven depending on business volume. We are using impinger ovens.
The problem we are having, not a problem really but something we are looking to improve is the crispness of our final product. We notice that the bottoms of the pies are soggy very quickly. I’ve tried a higher hydration dough but that makes it difficult to use int ehdivider. We have and are currently attempting cornmeal but that is just making the pizza make time longer.
Our ovens are at 500* at 5 minutes. We’ve attempted a slower bake time at a cooler temperature but was wondering what oither ideas you may have for our high volume place.
If you need any more info please ask!
Thanks.
I need a little bit of help. I manage an all you can eat pizza buffet, a concept similar to CiCis. We have a basic dough formulation, using sugar salt and oil. We use a divider rounder to form the balls…then we let them rise for a few hours before using them on the buffet.
On the pizza line end we are using the 12oz balls with our somerset dough press. Pies are made either to let sit on the racks in preperation for a rush or made and then put in the oven depending on business volume. We are using impinger ovens.
The problem we are having, not a problem really but something we are looking to improve is the crispness of our final product. We notice that the bottoms of the pies are soggy very quickly. I’ve tried a higher hydration dough but that makes it difficult to use int ehdivider. We have and are currently attempting cornmeal but that is just making the pizza make time longer.
Our ovens are at 500* at 5 minutes. We’ve attempted a slower bake time at a cooler temperature but was wondering what oither ideas you may have for our high volume place.
If you need any more info please ask!
Thanks.
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