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Slices

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I know this question has probably been around a few times- anyone have a successful way of doing slices? Not how to cook but I am trying to serve mine all the time now and I want to stop from throwing so much away. I have one of those rotating warmers, with humidity control but I cant seem to keep them good much longer than an hour or so, same as leaving them under a heat lamp. Has anyone ever tried cooking the dough most of the way, then when theyre ordered throw sauce and cheese on it?
 
don’t cook the pizza all the thru (cheese pie), but say 70%…

cut & DON"T use the rotating warmer…

when you get an order for a slice, top it accordingly, sprinkle a little xtra cheese to hold down the toppings and reheat for 1-2 minutes…

when you cook your pie all the way thru, it only has a shelf life of 20-30 minutes…

parbaking the pie and keeping it cool and covered, will allow you to use the pie for well over na hour or so…

you can tinker with your dough, but I don’t recommend doing that…
 
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Rotating warmers are crap.

I cook to about 90% done, slice, and display in case on corrugated circle

We have a countertop electric deck oven to finish on the stone.

Hold up for at least an hour.
 
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Two questions on this - after you cook 70%…
  1. Do you store in cooler?
  2. Our cheese is often frozen - would it work ok in the 1-2 minutes?
 
most shops I’ve seen store their pies in a glass case, away from the drying drafts…I used 2 keep mine in a metal bakery box…

your cheese I feel s/b defrosted when making any pizza…
 
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