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The procedure is referred as stainless steel fabrication. It could be given various complex hollow shapes and sections. Distinctive types of equipments and tools are used to perform this operation. The tools utilized for this procedure can range from simple hand tools to sophisticated power tools.
Just opened a pizzeria and need advice from pizza experts?
Ok, so we just opened a bar and bought a 2 deck oven pizza oven and want to have great pizza. We hired a chef but he does not have enough experience with making pizzas. He is telling us he needs pricey equipment, a pizza prep table, he has a cold food prep table now, what is the difference. Also how are you supposed to do the dough. We buy frozen dough balls, then we proof them. What are the steps in this process so that I can make sure he is doing this correctly.
Should we also consider purchasing a dough roller?
Gosh, If you want to have great pizza buying dough from someone just wont do. Dough is so easy to make!! And I promise you it will be worth making it yourself. If your chef is any good at all he will be able to make it himself, because it is one of the first things that he should have learned!
As for the equipment, all you really need is an oven and a fridge big enough to keep your dough and all of the toppings in. As for the prep table, just needs a stainless steel bench top for rolling out dough (if he is doing it by hand) and a bench top also stainless steel for preparing them. You also might want the cooling section so the ingredients are ready to grab and smack on to the pizza.
Look fancy equipment might make things a bit easier, but if your business is just starting out you don't want to be spending money on things like that. If things go well, you gain more customers and you feel confident that you are making money and the equipment will help your chef perform better in the kitchen, then by all means, do it. But i'd say that you don't need that straight away, chefs should be able to improvise.
As for the dough roller, this is definitely a good thing to get, saves a lot of time and will speed up cooking time!
Proofing: Basically the dough should be set out to prove at about 27'C, this is the ideal temperature, but you can go a bit lower or up to 35'C, maybe even higher. You want the dough to double in size, in your case if it doesn't do this, its probably not the chefs fault, he didn't make the dough so he cant control it. After it proves you want to knock it back and give it a quick knead if you wish, then its ready for rolling. There are various ways to do this, my way is simply how i think it works best and thats how i was taught, but your chef isn't wrong if he doesn't do it the way I do.
As I said, if you want the best pizza in town, make your own dough, its easy as, and does not take long at all! You can then pride yourself in selling homemade, quality and fresh food. Beleive me your customers will be able to tell a good pizza from a Pizza Hut pizza (no offence to pizza hut).
Hope this helps!
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