S
system
Guest
Thank you for your time. I’ve been experimenting for a year and am frustrated. I’ve run into a wall. Our pizza is gaining popularity extremely fast in our area. We have many requests for our pizzas to be sold at other places so we are selling them frozen. Understanding we are going to lose some quality, I’ve have tried unsuccessfully to mimic our crust quality. Our kitchen is so small we buy the frozen dough balls. We tried buying parbaked crusts just for the frozens but they were terrible. We currently press our dough and run it through the oven for about 2 minutes before building the pizza so the crust is stiff enough to move the cardboard and then eventually into the oven at its new destination. But the final result ends in a chewy crust. Not cripsy or doughy. I’ve tried less dough and I’ve tried baking it for 4 minutes and to no avail. Do you have any ideas?
Thank you,
Nate
Thank you,
Nate