It is difficult to determine the precise number of pizzas baked every hour because each pizzeria has its unique equipment and tools—not to mention pizza cooks and their various ways of stretching pizza dough.
Speed is an essential component in a pizzeria’s ability to expand pizza output and meet ever-increasing consumer demands, especially during peak hours.
Customers anticipate shorter wait times in a pizzeria than in a restaurant; therefore, service must be fast in serving top-notch pizza. A smooth structure is necessary to optimize the pizza maker’s job and augment the hourly output of pizzas, especially during the busiest periods of the day.
This article will guide you through several methods on how you can improve your pizza-making abilities to make the best fire oven pizza.
1. Know Your Ingredients
|Always double-check your recipe and ingredients before beginning to make the dough. If you mistake cornmeal for yeast, the dough will not rise. You’ll have to start the dough mixing procedure over, and while your students are making focaccia, you’ll be kneading your first pizza dough.
2. Watch Your Time
You can follow a recipe that requires active dry yeast to better your pizza quality. It will speed up the rise, and with the proper temperature, either in a warmish room or in a proofing box, the dough should rise in about an hour.
Allow the dough to rise until it has doubled in size, but not for too long. If you intend to use the dough the next day, refrigerate it once it has risen to stop the rise.
3. Start From The Middle
It’s time to stretch the dough once it’s risen. You’ll note that the pizza dough has a fantastic elastic texture.
To begin, put the dough ball on a lightly greased surface and gently poke it with your fingertips, starting in the centre and working your way outward. Work your fingers in circles to gradually stretch the dough in all directions.
Continue until the dough is a big, largely flattened round with a little thicker edge and a not-too-thin centre if your dough is too thin in the centre. First, it will not support the toppings and will burn if baked.
4. Don’t Dress On The Table
A common beginner mistake is to dress the dough on the table before transferring it to the baking surface. Before adding toppings, always stretch the dough on your table and transfer it to a wooden peel or pan if cooking in a standard oven.
5. Cornmeal The Peel
Do you know how the bottom of your pizza is constantly splattered with golden speckles? That’s cornmeal you’re looking at. Before spreading your dough on your wooden peel, sprinkle it with some cornmeal. This will assist you in shimmying the dough off the peel and into the pizza oven.
6. Less Is More with Sauce
You can be tempted to go all out with the sauce—that lovely colour, rich, vivid flavour. However, too much sauce results in a mushy, weak crust. Go easy on the sauce to ensure your pizza has a strong base, especially if you eat it New York-style (grab, fold, consume).
8. Hide The Basil
Placing fresh leaves on top of your cheese and baking it in a 500+ degree oven will singe those babies and turn them into bitter herb crisps. The solution is to place the basil on top of the sauce, followed by the cheese. Your herbs will be protected from burning by the cheese layer.
Order Your Fire Pizza Oven Today
Goldline provides the most attractive and functional cooking equipment. For example, our fire oven pizza is top-of-the-line and excellent for families that like gathering around the table to savour home-cooked meals. If you’re in the market for a new fire oven, check out our fire oven pizza, which you can directly order from our website.