Pizza by slice

Discussion in 'The Think Tank' started by Rolando07820985, Apr 23, 2019.

  1. Rolando07820985

    Rolando07820985 New Member

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    Hello Mr Lehmann, I am starting a small business selling pizza by slice.
    My method will be to bake a pizza 16 inches with sauce and a bit of cheese in the oven until is 50% baked.
    After this I will let it cool down and slice it.
    When I have an order I will add the ingredients to the slice and another amount of cheese and put it back in the oven for another 2 or 3 minutes to have totally my pizza baked.
    I will be using 58% water, 2 % sugar, 3% olive oil, 1,75% salt and 0,5% of IDY.

    According to your experience is there any other things I should consider to have a nicely crispy pizza?
    Please advice me

    Thanks
    Rolando
     
  2. Tom Lehmann

    Tom Lehmann Well-Known Member

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    Rolando;
    Yes, you are doing your cheese no favor at all by the method you have described, instead, you will get a vastly superior product if you par-bake the pizzas with only 1/2 of the sauce, then add the remainder of the sauce along with the desired toppings and the cheese last. This is important as the cheese will form a net to hold the toppings on the slice during baking. Regardless of the type of oven you have you will need to use a baking platform under the slice as it is being given the final bake. The best baking platform I have found for this very specific application is the Hex Disks from Lloyd Pans. If you want to see a store where a very similar process is being used with great success Google AJ's New York Pizzeria, Manhattan, Kansas. They have won many awards for their pizza.
    Tom Lehmann/The Dough Doctor
     
  3. Rolando07820985

    Rolando07820985 New Member

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    Excellent, I will try the way you have described, thank you very much Tom.
     
  4. Lamantia

    Lamantia New Member

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    I've never heard it explained like that and it makes 100% sense, Tom. I'm going to try this as well.