Does anyone here cook pan style pizzas in their pizzeria?

[Georgiascp]

So you are using active dry yeast- you create a small water/yeast mixture before you add it to the dough, correct?
Are you using high gluten flour or different?

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I put the yeast in the water with the sugar. I used a bread flour it’s 12.7% gluten

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[knightwing1995]

How much oil do you add to your dough? Also what thickness do you sheet out your dough to?

 

[Georgiascp]

3% oil and for a 14" pie we do 15 oz dough ball

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[knightwing1995]

Georgia I mean once you use your dough ball is there a certain thickness you sheet it out to?

 

[Georgiascp]

I’ve never measured the thickness that way we just do an even thickness from center to edge with a bit of an outer crust

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[knightwing1995]

Georgia since you put more oil in your dough but none in the pan,do you still get a “fried” pizza look or is that not the look you’re going for in yours?

 

[Georgiascp]

Georgia since you put more oil in your dough but none in the pan,do you still get a “fried” pizza look or is that not the look you’re going for in yours?

We do get a little bit of a fried effect and flavor but not a greasy crust

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