Pizza, Who's making dough at work? Need ratios

Discussion in 'Food & Cooking' started by chefbuba, May 2, 2014.

  1. chefbuba

    chefbuba

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    Have a friend that is adding sliced pizza to his scoop shop, summer is coming and we make most of our $$ in the next few months. I told him that I would help get him up and running.

    He has a take out place that does pizza and other stuff, but there he uses pre made skins.

    He bought a 30qt Hobart to make dough, shred cheese, cut veg, etc and a conveyer oven for the new location.

    I need a large batch dough recipe that will be good for conveyer type oven.

    I made pizzas 30 yrs ago, time to jog the memory and see if I can make a decent pie on a conveyer belt!

    Thanks for your help!
     
  2. butzy

    butzy

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    I haven't done big batches, but normally use 60-65% water.

    I am actually just chiming in because I have recently been looking at craftsy's site and downloaded a free tutorial about pizza making from Peter Reinhart. You might find that worthwhile looking at: http://www.craftsy.com/class/perfect-pizza-at-home/186
     
  3. chefbuba

    chefbuba

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    Thanks butzy, I'll check it out.
     
  4. chefbuba

    chefbuba

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  5. maryb

    maryb

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    I was going to recommend pizza making .com good site for everything pizza. If you like a thin cracker crust the recipe they have for Pizza Inn style crust is very good.
     
  6. wlong

    wlong

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    Let us know how it turns out Chefbuba.