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 improve your pizza quality. It will speed up the rise, and with the proper temperature—either in a warm 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 fermentation process.
3. Start From The Middle
It’s time to stretch the dough once it’s risen. You’ll notice that the pizza dough has a fantastic elastic texture.
To begin, place the dough ball on a lightly greased surface and gently poke it with your fingertips, starting in the centre and working your way outward. Move your fingers in circles to gradually stretch the dough in all directions.
Continue until the dough forms a large, mostly flattened round with a slightly thicker edge and a centre that is not too thin. If the centre is too thin, it won’t support the toppings and may burn during baking.
4. Don’t Dress On The Table
A common beginner mistake is dressing the dough on the table before transferring it to the baking surface. Always stretch the dough on your table first, then transfer it to a wooden peel or pan before adding toppings if cooking in a standard oven.
5. Cornmeal The Peel
Have you noticed the golden speckles on the bottom of a pizza? That’s cornmeal. Before placing your dough on a wooden peel, sprinkle it lightly with cornmeal. This helps the dough slide smoothly off the peel and into the pizza oven.
6. Less Is More with Sauce
It’s tempting to add plenty of sauce because of its rich flavour and vibrant colour. However, too much sauce leads to a soggy, weak crust. Use sauce sparingly to ensure your pizza has a strong base, especially if you enjoy New York–style pizza.
8. Hide The Basil
Placing fresh basil leaves on top of the cheese and baking them in a very hot oven can burn them and create a bitter taste. Instead, place the basil on top of the sauce before adding the cheese. The cheese layer protects the herbs from burning.
Order Your Fire Pizza Oven Today
Goldline provides attractive and functional cooking equipment. Our fire pizza ovens are top-of-the-line and ideal for families who enjoy gathering to savour home-cooked meals.
If you’re in the market for a new fire oven, check out our fire oven pizza range, which you can directly order from our website.
