big_joe_pizza_726
New member
we are going to have a dough press for having pizza ready on a covered rack. how long can it stay on the rack before saucing and cheesing?
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storing dough?
- Thread starter big_joe_pizza_726
- Start date
We roll out our whole lot every day finishing about 1/2 an hour before 5pm opening.
Friday we roll out 120 x 13", 25 x 10", 36 x 15" and 15 x 18". All go onto 18 capacity racks like “bodegahwy” and on our rack above the make bench (holds 40 x 13"). The ones that will be used later in the night are covered in plastic bin liners and they tend to stay really moist (probably slightly sweat under the liners) and cook up great anything up to 8 hours after rolling out. No problems and no inferior taste or quality.
Dave
Friday we roll out 120 x 13", 25 x 10", 36 x 15" and 15 x 18". All go onto 18 capacity racks like “bodegahwy” and on our rack above the make bench (holds 40 x 13"). The ones that will be used later in the night are covered in plastic bin liners and they tend to stay really moist (probably slightly sweat under the liners) and cook up great anything up to 8 hours after rolling out. No problems and no inferior taste or quality.
Dave
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NicksPizza
New member
wa dave:
You mean they taste the same as the rest of your dough, right?
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NicksPizza
New member
Big Joe,
I think that depending on your yeast level and ambient room temp . . . you should be able to keep a dough ball covered in your shop for a couple hours without troubles. AS Dave mentioned, I use a frozen ball. They tend to be extra yeasty to survive the cold, so I get a coupe hours, tops, before they start over-proofing. they over-rise on the ovens and get bubbles too much after maybe 2.5 hours. Once we pass 90 minutes, though, we are committed ot using or throwing out. No saving to the next day.
I think that depending on your yeast level and ambient room temp . . . you should be able to keep a dough ball covered in your shop for a couple hours without troubles. AS Dave mentioned, I use a frozen ball. They tend to be extra yeasty to survive the cold, so I get a coupe hours, tops, before they start over-proofing. they over-rise on the ovens and get bubbles too much after maybe 2.5 hours. Once we pass 90 minutes, though, we are committed ot using or throwing out. No saving to the next day.
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