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Conveyor oven and fresh dough

J

Jen

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Does anyone use a conveyor oven and fresh dough. I just cannot get my crust right and was wondering what time and temperature others are using. Thanks

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I am pretty sure nearly all of us use fresh dough and a majority use conveyors. We use an 18 oz doughball for a 14" pizza, bake time is 7 minutes. Our two ovens temp thermostats are different so the temp settings are different but we adjust the temp and keep the time at 7 minutes to get the bake the way we want it.
 
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What is your temp setting at jusy so I have a reference point. I am have problems with the top side of my crust that is covered still looking doughy.

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430 on one oven and 475 on the other to get the same result. From what you say, if you are getting a nice brown on the exposed crust but still undercooked under the cheese, you might have too high a temp combined with a short bake time. Reducing the temp and increasing the bake time will get you a nice brown color with a complete bake.
 
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That is kind of what I was thinking. Thank you I am going to lower the heat and slow it down.

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I have a thinner crust than you all. Mine is a 16 ounce for a 16".

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Jen said:
I have a thinner crust than you all. Mine is a 16 ounce for a 16".

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What are the time and temperature you are baking at? Also when you say fresh dough do you make it, rise it and use it? Or do you make it and rotate it through a cooling process and use it?
 
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Ok so help me out. My husband switched to these dough balls and I am so lost on them and struggling. We get dough balls in that are frozen and put them in the fridge to unthaw. Should we be proofing them?

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If you are buying commercially frozen dough balls it is highly probable that the dough has not received any fermentation at all, just mix, divide, round (ball) and straight to a blast freezer and then to packaging. We looked at this a couple of years ago and found if we slacked the dough balls out in the cooler as you are doing, then brought the dough balls out of the cooler for an hour and placed them back into the cooler for 18 to 24-hours, then brought them out of the cooler, allowed them to temper to 50F at room temperature before beginning to open the balls into skins the resulting crusts were far better than they were when we just slacked out the dough and began using it. Without any significant fermentation on your existing dough I’m guessing that the finished crust is somewhat dense thus making it even more difficult to get a proper bake on the pizza, this would help to address that issue.
Additionally, what type of baking platform are you using (pan, screen, disk, etc.) and what color is it? When it comes to problem solving there is no such thing as TMI, anything you can provide will help us figure the problem out.
Tom Lehmann/The Dough Doctor
 
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If you are buying commercially frozen dough balls it is highly probable that the dough has not received any fermentation at all, just mix, divide, round (ball) and straight to a blast freezer and then to packaging. We looked at this a couple of years ago and found if we slacked the dough balls out in the cooler as you are doing, then brought the dough balls out of the cooler for an hour and placed them back into the cooler for 18 to 24-hours, then brought them out of the cooler, allowed them to temper to 50F at room temperature before beginning to open the balls into skins the resulting crusts were far better than they were when we just slacked out the dough and began using it. Without any significant fermentation on your existing dough I’m guessing that the finished crust is somewhat dense thus making it even more difficult to get a proper bake on the pizza, this would help to address that issue.
Additionally, what type of baking platform are you using (pan, screen, disk, etc.) and what color is it? When it comes to problem solving there is no such thing as TMI, anything you can provide will help us figure the problem out.
Tom Lehmann/The Dough Doctor
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We are cooking on screens

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Take one of your screens and wipe it lightly with salad oil and run it through the oven for about 20-minutes at no more than 425F, if you don’t want to re-set the conveyor speed just run it through multiple passes (you can’t run it through too many times). You should see an amber color beginning to develop as the screen seasons, this will continue to darken with continued use. That bright colored screen is reflecting a lot of heat away from the bottom of the pizza and that will influence the way your pizza is baking.
Let us know what you find with this action.
Tom Lehmann/The Dough Doctor
 
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With a frozen doughball (Rich’s?) I found (years ago) that it was best to put them in trays in the walk-in to thaw and proof and that they were best used on the second day after they were put in the tray.

Part of the confusion here is that your original question was about “fresh dough” not frozen. That changes several things as Tom pointed out. Assuming you get them properly thawed and give them time to proof, if you are having the same problem, the same solutions for bake time apply though.
 
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Ok so how should I put them in the cooler? Should I take them out of the bag and do something to them or leave them in the bag? Also then on the second day should I room temperature them yet?

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