ResortPizza
New member
We are going to start playing around and try using our Pan Dough for a thin crust base this week. We want to do one size only and offer it for slices as well. There is a market here for thin crust pizzas for delivery and in the high tourism seasons the Europeans always ask for it and in general people like thin crust pizzas. We can really market these pizzas almost like a new brand in my dining magazine and be competitive on price as they require less of everything.
Without changing our dough management and recipe can we roll out thin bases and put on the disks and store in the fridge like we do for our pan pizzas? Pull out of fridge to order. Has anyone done this? We use deep dish style pans from Lloyds and plan to use the disks as well, we have a triple stack MMPS536 conveyor.
Concerns:
-They do not deliver as well
Without changing our dough management and recipe can we roll out thin bases and put on the disks and store in the fridge like we do for our pan pizzas? Pull out of fridge to order. Has anyone done this? We use deep dish style pans from Lloyds and plan to use the disks as well, we have a triple stack MMPS536 conveyor.
Concerns:
-They do not deliver as well
- They could potentially lower our average ticket
- customers may want more than one size.
- will the dough be too airy and light?
- will get a decent crunch?
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