Hi, kinda new here to Pizza making although I did make tons of pies as a young adult, now so many years later i’m finding it hard to recreate some of the results.
I’m using Lehmans, Retail (Small Scale) Frozen Pizza Dough recipe basically, and a deck oven at 500-550 degrees.
Salt 1.75%
Sugar 2%
Baking Powder .12% (as a safeguard and mixed with the oil)
Garlic .06% (as a reducing agent)
Yeast .66%
Oil 4%
Water 53% (any more and our dough is too sticky)
(Flour is 10-12.5% Protein) The best I can get where I live in Mexico)
We take our dough of the cooler and open it up with a Warmed Dough Pro Pizza press, (with the bottom floured so the dough doesn’t stick to the screens) then place it on a screen and pull it out to shape. We have tried many different methods, such as allowing the dough to warm up to room temp first before putting it in the dough press, but when we drop it on the screen we always end up with a pizza that’s too thin in the middle. (We make a medium thick crust pizza). So we don’t use that method anymore. By the way we don’t have to dock the pizzas at all when using screens. I wanted to make these medium thick crust pizzas in pizza pans but we had extreme problems with the top getting fairly well cooked while the crust was way underdone. We then switched to screens and got the bottom to brown up a bit more but the toppings are always ready long before the bottom and usually will burn if we try and push it and get the crust crispier. I really can’t figure this out. When I made pizzas at home in my 350 degree oven I always had the problem of the crust burning long before the cheese and toppings were ready. Now that i’m making pizzas commercially I can’t get the bottom crispy enough. The oven does have small stone blocks to hold the heat in, and controls to close the vents (We have them closed all the way in hopes the heat is dispersed more on the bottom and the stones then inside the oven.) Other then prebaking the skins for a couple minutes then taking out and topping them i’m not sure what we can change to get a better crust. I don’t want to go with pre baking the crusts as I know it tends to dry the crusts out and then they come out very hard. Age of the dough seems to have no effect either as dough from 1-4 days old pretty much cooks the same in the oven.
Is there anything anyone would change with our recipe to help the crusts cook better? Less or More oil or sugar?
I’m using Lehmans, Retail (Small Scale) Frozen Pizza Dough recipe basically, and a deck oven at 500-550 degrees.
Salt 1.75%
Sugar 2%
Baking Powder .12% (as a safeguard and mixed with the oil)
Garlic .06% (as a reducing agent)
Yeast .66%
Oil 4%
Water 53% (any more and our dough is too sticky)
(Flour is 10-12.5% Protein) The best I can get where I live in Mexico)
We take our dough of the cooler and open it up with a Warmed Dough Pro Pizza press, (with the bottom floured so the dough doesn’t stick to the screens) then place it on a screen and pull it out to shape. We have tried many different methods, such as allowing the dough to warm up to room temp first before putting it in the dough press, but when we drop it on the screen we always end up with a pizza that’s too thin in the middle. (We make a medium thick crust pizza). So we don’t use that method anymore. By the way we don’t have to dock the pizzas at all when using screens. I wanted to make these medium thick crust pizzas in pizza pans but we had extreme problems with the top getting fairly well cooked while the crust was way underdone. We then switched to screens and got the bottom to brown up a bit more but the toppings are always ready long before the bottom and usually will burn if we try and push it and get the crust crispier. I really can’t figure this out. When I made pizzas at home in my 350 degree oven I always had the problem of the crust burning long before the cheese and toppings were ready. Now that i’m making pizzas commercially I can’t get the bottom crispy enough. The oven does have small stone blocks to hold the heat in, and controls to close the vents (We have them closed all the way in hopes the heat is dispersed more on the bottom and the stones then inside the oven.) Other then prebaking the skins for a couple minutes then taking out and topping them i’m not sure what we can change to get a better crust. I don’t want to go with pre baking the crusts as I know it tends to dry the crusts out and then they come out very hard. Age of the dough seems to have no effect either as dough from 1-4 days old pretty much cooks the same in the oven.
Is there anything anyone would change with our recipe to help the crusts cook better? Less or More oil or sugar?
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