Im fairly new to the pizza business and have only been open about 6 months. Took some time to work out a decent process around prepping doug, sauce, and other things, but probem that still eludes me is how to prep enough skins for a night that can be busy. And if its not busy, I dont want to lose the skins, and would like to use the next night if i could. I always make my dough balls the night before and take dough balls right from the frig to be pressed in my dough press(heated on top only) … I then finish off with a little tossing, slap on a screen and then throw on the conveyer … turns out a nice pizza. To get ready for a busy night, I might pre-prep 10 skins (which I would like to be around 30-40) and put them in rack with plastic cover (they last a couple of hours if not used). A couple of questions for the tank …
Q1 … how can I pre-prep more skins and still have a quality tasting pizza … they only last a couple of hours in room temp and if I throw in frig to keep from going bad, they cook up different and dont seem to have same quality rise or taste.
Q2 … the skins that are prepped but arent used that night … what can I do with them?
Thanks for any and all help …
Q1 … how can I pre-prep more skins and still have a quality tasting pizza … they only last a couple of hours in room temp and if I throw in frig to keep from going bad, they cook up different and dont seem to have same quality rise or taste.
Q2 … the skins that are prepped but arent used that night … what can I do with them?
Thanks for any and all help …
Last edited: