I have been making small Sicilian pizzas at my church for a while now, and we are starting to sell enough pizza to make the slow nature of the preparation a problem for me. I expect to be cranking out a minimum of 20 9" x 12" pizzas every Sunday.
I’d like to speed up dough preparation. Optimally, I’d like to take dough straight from the mixer, divide it in portions, mash the one-pound portions into 9" by 12" oiled pans, and leave them alone until it was time to bake. The way things work now, I have to handle the dough several times. I just want to handle it once, cramming it into the pan.
When the dough comes from the mixer, it’s fairly hard to work. If I didn’t mind getting flour all over it, I could use a roller to shape it, but I don’t want flour on it. I’ve been letting it sit in the pans to rise and soften a little before working it, and this adds a labor-intensive stage to the job.
Is there an efficient way to do this in a small operation? I don’t think we will ever get a sheeter.
I’d like to speed up dough preparation. Optimally, I’d like to take dough straight from the mixer, divide it in portions, mash the one-pound portions into 9" by 12" oiled pans, and leave them alone until it was time to bake. The way things work now, I have to handle the dough several times. I just want to handle it once, cramming it into the pan.
When the dough comes from the mixer, it’s fairly hard to work. If I didn’t mind getting flour all over it, I could use a roller to shape it, but I don’t want flour on it. I’ve been letting it sit in the pans to rise and soften a little before working it, and this adds a labor-intensive stage to the job.
Is there an efficient way to do this in a small operation? I don’t think we will ever get a sheeter.
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