Hey Guys,
Kind of a stupid little problem, and probably not worthy of posting here… But thought I would give it a shot… For some reason my pizza sauce lately has been getting extremely too cold (almost frozen). My half-pan for the pizza prep table becomes so cold & dense and its creating these little balls of sauce-ice. Same for the large batch in the walk in cooler. I just went to replace the half-pan with a new one, and when I went to stir it I could tell how extremely dense it was with my ladle. Nothing else I have in stock is getting frozen, or even close to it. I keep about 4-6 different kinds of sauces in the prep table and nothing is freezing or getting too cold. Just the pizza sauce.
This is causing a domino effect of problems. Its so dense that its much harder to spread which causes the pizza skin to shrink because when we go to spread it on, its sticks to the skin. And not only that, the crust isn’t coming out as crispy.
Any one with some ideas or suggestions?
Thank you!
Kind of a stupid little problem, and probably not worthy of posting here… But thought I would give it a shot… For some reason my pizza sauce lately has been getting extremely too cold (almost frozen). My half-pan for the pizza prep table becomes so cold & dense and its creating these little balls of sauce-ice. Same for the large batch in the walk in cooler. I just went to replace the half-pan with a new one, and when I went to stir it I could tell how extremely dense it was with my ladle. Nothing else I have in stock is getting frozen, or even close to it. I keep about 4-6 different kinds of sauces in the prep table and nothing is freezing or getting too cold. Just the pizza sauce.
This is causing a domino effect of problems. Its so dense that its much harder to spread which causes the pizza skin to shrink because when we go to spread it on, its sticks to the skin. And not only that, the crust isn’t coming out as crispy.
Any one with some ideas or suggestions?
Thank you!
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