Saturday, April 20, 2024
HomePizza2009 June: Dough Physician - Pizza As we speak

2009 June: Dough Physician – Pizza As we speak


2009 June: Dough Doctor2009 June: Dough DoctorTake-and-bake pizza is rising in reputation, and I continually get questions on the way to make it with out making ready particular dough. At one time or one other, you will have been requested to organize a par-baked pizza for a buyer. What you truly did was make an early model of a take-and-bake pizza. Years in the past, we used to name them par-baked pizzas, or if we received it from the grocery store, it may need been known as a deli pizza.

With the appearance of devoted take-and-bake pizza shops, plus the supply of take-and-bake /bake-to-rise pizzas in grocery store frozen-food show circumstances, the take-and-bake pizza has lastly taken on an identification of its personal. As we speak’s take-and-bake pizza is made on a uncooked, unbaked dough pores and skin, which permits the dough to rise throughout baking within the shopper’s oven, imparting a extra fascinating look, consuming texture and taste to the freshly baked pizza.

Whereas we will develop dough particular to creating take-and-bake pizzas because the take-and-bake chains have performed, can we additionally alter our common pizza dough to permit it to be efficiently employed on this rising phase? There are two primary approaches that we will take. Each name for modifications solely to the dough administration process, so we don’t want to fret about making adjustments to the dough system itself.

The primary process of the 2 might be the best to implement. Let’s assume that the dough has been by way of your dough administration process and has simply come out of the cooler. You will have to experiment somewhat to find out the minimal time to permit the dough to take a seat at room temperature earlier than opening and shaping it. Then, start opening the entire dough balls wanted for take-and-bake pizzas into pizza skins. Place the opened skins onto wire screens and retailer on a wire tree rack within the cooler. Attempt to get the skins into the cooler as rapidly as doable after opening them. The thing is to maintain them as chilly as doable.

As quickly as you’ve a rack crammed with skins, permit it to stay uncovered for a further half-hour, then cowl the rack with an appropriate plastic bag to stop drying. After the dough skins have been within the cooler for an hour, switch them to a location handy to the prep desk so they’re at all times close by when an order is acquired for a take-and-bake pizza. Bear in mind when making the dough skins that many dwelling ovens could not accommodate pizzas a lot bigger than 14- or 16-inches. Dock the dough pores and skin and place it onto a chunk of oven parchment paper, or one of many ovenable trays designed particularly for take-and-bake pizzas. In the event you use an ovenable tray, it’s instructed that it’s calmly oiled earlier than putting the dough pores and skin onto it. This may guarantee a passable launch of the dough from the tray if the buyer holds the pizza of their fridge for an extended time than really useful. Brush the dough pores and skin calmly with olive oil, or blended oil, then costume it to order with sauce and toppings as regular. The pizza is now able to be wrapped and despatched dwelling with

the buyer. Some shops will ship the pizza dwelling with simply the wrap on it, whereas others like to position the wrapped pizza right into a field for extra safety. In both case, be sure you mark the pizza “KEEP REFRIGERATED”, “DO NOT FREEZE” and add a use-by date, too. Present full baking directions with the pizza for each fuel and electrical ovens, and it’s in all probability a good suggestion to additionally mark it with a “DO NOT MICROWAVE” label whilst you’re at it.

The second process is the least intrusive –– it requires the least quantity of forethought or preparation to implement. The one downside to this process, nevertheless, is that it tends to present the shortest shelf life and is least tolerant to any temperature abuse that the pizza would possibly obtain by the hands of the buyer. On this process, the dough is dealt with fully in your regular method proper as much as the purpose the place the dough is opened to type pizza skins. As quickly because the skins are fashioned, they’re positioned on wire screens and saved in wire racks within the cooler. Be sure you go away the racks of dough uncovered within the cooler for no less than half-hour to make sure enough cooling of the dough skins, after which cowl the racks of dough with a plastic bag to stop drying. For a take-and-bake order, take away a dough pores and skin from the rack and dock it effectively, then brush it calmly with olive oil or a blended oil, place it onto a sheet of oven parchment paper, or one of many ovenable trays designed particularly for take-and-bake functions. Be sure you calmly oil the tray earlier than putting the dough pores and skin into it, as this can guarantee a passable launch of the crust from the tray within the occasion that the buyer holds the pizza of their fridge longer than the really useful time, after which costume it with sauce and the specified toppings. The packaging can be the identical as said above for the primary process. The explanation why this process doesn’t give a completed product with fairly as a lot tolerance to shopper abuse is due to the potential for extra fermentation time that the dough can obtain when dealt with on this method. Within the first process, the potential fermentation time has been decreased by as a lot as three hours, which might add considerably to the dough’s tolerance to shopper (storage time and temperature) abuse.

In some circumstances, complaints could also be acquired from the shoppers that the dough/crust doesn’t shade up effectively throughout baking of their dwelling ovens. In the event you ought to expertise this, you will have to organize particular dough simply to your take-and-bake pizzas. The one system modification that you will want to make is to extend the extent of sugar added to the dough to five p.c of the overall fl our weight (fl our weight x 5 then press the “%” key and skim the quantity of sugar so as to add within the show window of your calculator). The added sugar will contribute considerably in the direction of acquiring a darker crust shade in a shopper kind oven. ?

Tom Lehmann is a director on the American Institute of Baking in Manhattan, Kansas

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments