Starting a pizza place, Part 2: Sauce, cheese, thickness
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Date: 2024-08-31
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Comments and reviews: 20
mortisangelica
This is looking good so far. When I was working in a pizza place, had two sizes. They would pre strech and suace pizza dough in the pan and leave them in the walk in. The pans were solid bottoms with a small lip this is important later. they would use the sheeter to flatten the dough and strech it by hand in the pan, add sauce then stack the pans in the cooler with a thin wood board over the top of the pan. They would make about 100 to 150 for the next days service before close or early in the morning before opening. The small layer of grease from the cheese is good, that proves you are using the best quality of cheese. Now some of the grease from the cheese make it into the pan and provides the non stick part. At the end of the oven was my main work station. Cutting pies is an art they will make or kill a pizza chain. I had 3 tools for this, pizza pan pliers that grasp the rim of the pan, a short handle peel and a long knife, like a machete. New pans always sucked to get the pizza out of, they needed to be seasoned. In a good pan and I could lift the pie out of the pan with the knife turned sideways and get it on the peel. That is correct never cut in the box always cut on the peel and then slide into the box. This took some skill but I could get a pie out of the oven with the knife onto the peel and cut and boxed in under 30 seconds. Now remember that pan I said was important it did not have holes, they treated them like they were a good cast iron pan, they got wiped down to knock of any cheese or topping but never washed. The seasoning of the pan was key, it cut down on the oil need for the dough and help to remove the pie from the pan at the end. This also kinda fried the bottom of the crust giving it a crisper crust.
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This is looking good so far. When I was working in a pizza place, had two sizes. They would pre strech and suace pizza dough in the pan and leave them in the walk in. The pans were solid bottoms with a small lip this is important later. they would use the sheeter to flatten the dough and strech it by hand in the pan, add sauce then stack the pans in the cooler with a thin wood board over the top of the pan. They would make about 100 to 150 for the next days service before close or early in the morning before opening. The small layer of grease from the cheese is good, that proves you are using the best quality of cheese. Now some of the grease from the cheese make it into the pan and provides the non stick part. At the end of the oven was my main work station. Cutting pies is an art they will make or kill a pizza chain. I had 3 tools for this, pizza pan pliers that grasp the rim of the pan, a short handle peel and a long knife, like a machete. New pans always sucked to get the pizza out of, they needed to be seasoned. In a good pan and I could lift the pie out of the pan with the knife turned sideways and get it on the peel. That is correct never cut in the box always cut on the peel and then slide into the box. This took some skill but I could get a pie out of the oven with the knife onto the peel and cut and boxed in under 30 seconds. Now remember that pan I said was important it did not have holes, they treated them like they were a good cast iron pan, they got wiped down to knock of any cheese or topping but never washed. The seasoning of the pan was key, it cut down on the oil need for the dough and help to remove the pie from the pan at the end. This also kinda fried the bottom of the crust giving it a crisper crust.
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wobblysauce
Cheese is a hit-and-miss thing. when you get into the swing of it you want to grate your own cheese as it becomes more effective cost-wise. We would get 10kg blocks that we would split into 3 then cut down 1/2 and then 1/2 again to put into the slicers, from there into tubs for use later on.
You will get to notice the seasonal differences and if you are good you can pick up on changes to the product, like how it browns and melts, even though the producer says nothing has changed between batches. Then getting our own blend made from it they would sell to others.
Tomato base just like the cheese choice can make quite a difference to the end product.
Ours were 8, 10 and 15in. all made the same thickness, and if anyone asked for a thinner base, would take 1/2 inch from the edge and reform and the excess would make a nice ball that I would fill with cheese or something else and run through the oven.
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Cheese is a hit-and-miss thing. when you get into the swing of it you want to grate your own cheese as it becomes more effective cost-wise. We would get 10kg blocks that we would split into 3 then cut down 1/2 and then 1/2 again to put into the slicers, from there into tubs for use later on.
You will get to notice the seasonal differences and if you are good you can pick up on changes to the product, like how it browns and melts, even though the producer says nothing has changed between batches. Then getting our own blend made from it they would sell to others.
Tomato base just like the cheese choice can make quite a difference to the end product.
Ours were 8, 10 and 15in. all made the same thickness, and if anyone asked for a thinner base, would take 1/2 inch from the edge and reform and the excess would make a nice ball that I would fill with cheese or something else and run through the oven.
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haniyasu8236
13: 10 you definitely figured it out the more intuitive way, but oddly enough, you don't actually need pi to figure that out. All you gotta know is that multiplying the radius by some factor K will multiply the area by K squared. Then, if you want the area to double, K squared needs to be 2, meaning K is sqrt(2. So you just need to multiply the radius by around 1. 414. Hence, 11 becomes about 15. 55, rounding to 16.
What's fun is that this logic actually applies to literally any other 2D shape. If you want to double the area, just scale it up by about 1. 414. So if you made a square pizza, you could still use 11 and 16 inch pans and still use about double for the larger pizza.
Also, worth noting that while obviously it's not exactly double the dough, it's only about a 5% error, which I'd say is surprisingly good.
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13: 10 you definitely figured it out the more intuitive way, but oddly enough, you don't actually need pi to figure that out. All you gotta know is that multiplying the radius by some factor K will multiply the area by K squared. Then, if you want the area to double, K squared needs to be 2, meaning K is sqrt(2. So you just need to multiply the radius by around 1. 414. Hence, 11 becomes about 15. 55, rounding to 16.
What's fun is that this logic actually applies to literally any other 2D shape. If you want to double the area, just scale it up by about 1. 414. So if you made a square pizza, you could still use 11 and 16 inch pans and still use about double for the larger pizza.
Also, worth noting that while obviously it's not exactly double the dough, it's only about a 5% error, which I'd say is surprisingly good.
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AtomicShrimp
Love the pinch of hot pepper in the sauce to fill in the gaps in the flavour - it definitely works - and maybe as a sort of flavour enhancer effect where a tiny bit of heat lifts your perception of the other things that are not heat. I sometimes use a little bit of gochujang in tomato sauces - for that little bit of heat, some savoury/umami and also a 'fermented' vibe that just seems to make the sauce feel more developed or complete.
Also. You're only doing all that work to make MONEY tickles me - that kind of internet cynicism where presumably they think they've caught you in some terrible lie. You only made this video so people would CLICK on it. Well, yeah. Duh. If I wanted to make a video that nobody clicks on, the far easier thing would be: just don't make the video.
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Love the pinch of hot pepper in the sauce to fill in the gaps in the flavour - it definitely works - and maybe as a sort of flavour enhancer effect where a tiny bit of heat lifts your perception of the other things that are not heat. I sometimes use a little bit of gochujang in tomato sauces - for that little bit of heat, some savoury/umami and also a 'fermented' vibe that just seems to make the sauce feel more developed or complete.
Also. You're only doing all that work to make MONEY tickles me - that kind of internet cynicism where presumably they think they've caught you in some terrible lie. You only made this video so people would CLICK on it. Well, yeah. Duh. If I wanted to make a video that nobody clicks on, the far easier thing would be: just don't make the video.
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Schmopit
This, for me, is the most effective form of marketing. Taking the potential consumer through the process of making a product, and demonstrating the care, passion, attention to detail etc. that is being put into it. It's similar to the way that seeing footage of musicians in the studio really adds to the experience of listening to the finished album.
I want to clarify that this is not a criticism in any way, as he said he was getting negative comments. I have no reason to doubt his sincerity in saying that this is mostly a passion project. I also wouldn't begrudge him for using his platform to plug this even if that was his main purpose in making these videos. Like he said, there isn't much money to be made from it either way.
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This, for me, is the most effective form of marketing. Taking the potential consumer through the process of making a product, and demonstrating the care, passion, attention to detail etc. that is being put into it. It's similar to the way that seeing footage of musicians in the studio really adds to the experience of listening to the finished album.
I want to clarify that this is not a criticism in any way, as he said he was getting negative comments. I have no reason to doubt his sincerity in saying that this is mostly a passion project. I also wouldn't begrudge him for using his platform to plug this even if that was his main purpose in making these videos. Like he said, there isn't much money to be made from it either way.
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fiddley
11: 49 YES! I work in IT and you wouldn't believe how applicable this is to some systems I've designed. We will have software that's designed to do something then a manager has a bright idea and will want to shoehorn it do do something it wasn't strictly designed to do. I've jerry rigged things in the past, but it goes as well as you expect, extra complexity, increased operational costs and lower reliability. Now I just lie, say it can't possibly be done because the flux capacitor is the wrong polarity or something, fully utilise the software the way it was designed, and everyone is delighted! Use what you have and let it become the thing it wants to be!
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11: 49 YES! I work in IT and you wouldn't believe how applicable this is to some systems I've designed. We will have software that's designed to do something then a manager has a bright idea and will want to shoehorn it do do something it wasn't strictly designed to do. I've jerry rigged things in the past, but it goes as well as you expect, extra complexity, increased operational costs and lower reliability. Now I just lie, say it can't possibly be done because the flux capacitor is the wrong polarity or something, fully utilise the software the way it was designed, and everyone is delighted! Use what you have and let it become the thing it wants to be!
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RobZazueta
Are you testing your recipes with your existing customers
Questions about thiccness (heh, flavor, size, etc. could easily be answered by a bit of customer validation. The fact that there are existing locations means you have a HUGE advantage over anyone else trying to break into the pizza game - you have a ready and willing audience of potential customers whose feedback will not only help you make better decisions, but make them feel more engaged with the product. Who wouldn't want to make the pizza place that took their feedback to heart their new family spot
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Are you testing your recipes with your existing customers
Questions about thiccness (heh, flavor, size, etc. could easily be answered by a bit of customer validation. The fact that there are existing locations means you have a HUGE advantage over anyone else trying to break into the pizza game - you have a ready and willing audience of potential customers whose feedback will not only help you make better decisions, but make them feel more engaged with the product. Who wouldn't want to make the pizza place that took their feedback to heart their new family spot
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maybelore
0: 43 what That's crazy that people say that, literally right before that part of the video I was thinking how lucky you were to be able to pursue your pizza passions without having to worry about the financial aspect of it. Anyone who even looks into starting up a business knows that you lose a lot of money for years before you make any.
7: 00 this on the other hand.
But really it's your choice to make your living however you see fit. But I did skip your ad for that protein whatever
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0: 43 what That's crazy that people say that, literally right before that part of the video I was thinking how lucky you were to be able to pursue your pizza passions without having to worry about the financial aspect of it. Anyone who even looks into starting up a business knows that you lose a lot of money for years before you make any.
7: 00 this on the other hand.
But really it's your choice to make your living however you see fit. But I did skip your ad for that protein whatever
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noachav
Given that Status Dough has a conveyer oven, it makes sense to keep it, but I'm personally not a fan. One of the accounts I work with for my job is the local kosher pizza place and they use a conveyer oven. While it makes what people expect, it can't do anything near as nice as one of those heavy, stone-floored deck ovens which are actually the norm for Boston area pizza, or better yet, a brick oven.
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Given that Status Dough has a conveyer oven, it makes sense to keep it, but I'm personally not a fan. One of the accounts I work with for my job is the local kosher pizza place and they use a conveyer oven. While it makes what people expect, it can't do anything near as nice as one of those heavy, stone-floored deck ovens which are actually the norm for Boston area pizza, or better yet, a brick oven.
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georgesj9536
Combining 2 small balls into a bigger one sounds like a terrible idea for a consistent nice fluffy dough. Better to go the other way around and halve for the smaller orders But I'd love to be proven wrong and learn that for this style of pizza going through a roller it doesnt matter. Either way, it also seems a lot more efficient to make less do balls and only cut them smaller when necessary
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Combining 2 small balls into a bigger one sounds like a terrible idea for a consistent nice fluffy dough. Better to go the other way around and halve for the smaller orders But I'd love to be proven wrong and learn that for this style of pizza going through a roller it doesnt matter. Either way, it also seems a lot more efficient to make less do balls and only cut them smaller when necessary
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ociderefskoorb
When i was in college, we had a lot of pizza places. Only the thin crust was getting any students in. Thick pizzas are too filling in the breadiness, and take away from the toppings.
That being said, all the pizzas in the video looked pretty awful - i think you have other problems aside the thickness of the dough - like the ratio of tomato sauce to cheese, and letting the dough rise
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When i was in college, we had a lot of pizza places. Only the thin crust was getting any students in. Thick pizzas are too filling in the breadiness, and take away from the toppings.
That being said, all the pizzas in the video looked pretty awful - i think you have other problems aside the thickness of the dough - like the ratio of tomato sauce to cheese, and letting the dough rise
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anthonylipke7754
For the 2 thicknesses bake up 2 of each 1 cheese one with the kitchen sink and score them as much on the crust taste and texture as possible. I expect one of given a common speed will not work well either the thick kitchen sink or the thin cheese. I would want my pizza to come out good and fast so as thin as I can for the taste feel you want where both topping amounts work.
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For the 2 thicknesses bake up 2 of each 1 cheese one with the kitchen sink and score them as much on the crust taste and texture as possible. I expect one of given a common speed will not work well either the thick kitchen sink or the thin cheese. I would want my pizza to come out good and fast so as thin as I can for the taste feel you want where both topping amounts work.
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rich4501
I’ve never heard of putting vinegar in pizza sauce.
I’m not going to knock it, until I try it. But I promise you that I will be back with harsh words if you are wrong.
The vinegar is not one of your tastes. Acidity is a taste, and in a pizza sauce, all of your acid should come from the tomatoes.
If your tomatoes taste bland, you’ve got the wrong tomatoes.
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I’ve never heard of putting vinegar in pizza sauce.
I’m not going to knock it, until I try it. But I promise you that I will be back with harsh words if you are wrong.
The vinegar is not one of your tastes. Acidity is a taste, and in a pizza sauce, all of your acid should come from the tomatoes.
If your tomatoes taste bland, you’ve got the wrong tomatoes.
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AdamosDad
The hardest thing for me to get was consistency from each employee. You can give them measures all you want but many of them will try to go by their own eye. Stanislous cold pack the sauce they were my choice also, I did add olive oil, a measure of a Sysco sauce my own spice along with an old Italian trick the fat from cooking sausage, yes, I used real raw Italian sausage.
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The hardest thing for me to get was consistency from each employee. You can give them measures all you want but many of them will try to go by their own eye. Stanislous cold pack the sauce they were my choice also, I did add olive oil, a measure of a Sysco sauce my own spice along with an old Italian trick the fat from cooking sausage, yes, I used real raw Italian sausage.
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rosserobertolli
You didn't need to use pi for the pie sizes. If you are only interested in the 1: 2 ratio taking the square of whatever measurement system you fancy will do the trick. 1111=121 and 1616=256; just over double. For me 11/28cm seems to be a reasonable one person portion (here in Europe at least, I think this should be the right choice for sizes
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You didn't need to use pi for the pie sizes. If you are only interested in the 1: 2 ratio taking the square of whatever measurement system you fancy will do the trick. 1111=121 and 1616=256; just over double. For me 11/28cm seems to be a reasonable one person portion (here in Europe at least, I think this should be the right choice for sizes
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kylepeterson5403
Adam -- please consider at least ATTEMPTING to get those pies on a wired rack when they come out of the oven and let them rest for a minute or two before putting them on a cutting board. I promise you the difference in texture on the bottom (soggy vs firm) will well be worth it for the style of pizza you two are attempting to create.
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Adam -- please consider at least ATTEMPTING to get those pies on a wired rack when they come out of the oven and let them rest for a minute or two before putting them on a cutting board. I promise you the difference in texture on the bottom (soggy vs firm) will well be worth it for the style of pizza you two are attempting to create.
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morgan7a
Go thick or go home: )
This is just anecdotal but i worked in Milan for a few weeks in 2002 and there was one pizza place that the local colleagues insisted we try because it had thicker pizzas. I tried it and said this is great, are there other places like this Nah just this one. Which kind of begs the question why there wouldn't be more.
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Go thick or go home: )
This is just anecdotal but i worked in Milan for a few weeks in 2002 and there was one pizza place that the local colleagues insisted we try because it had thicker pizzas. I tried it and said this is great, are there other places like this Nah just this one. Which kind of begs the question why there wouldn't be more.
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adrianflo6481
Can i just out of curiosity ask As you self admit to not knowing how to use a knife and claim you're not a chef even tho you make all your money pretending to be one online. Why are you setting up a pizzeria not having bothered to learn the necessary skills beforehand
its basically Dont take financial advice from me but for food.
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Can i just out of curiosity ask As you self admit to not knowing how to use a knife and claim you're not a chef even tho you make all your money pretending to be one online. Why are you setting up a pizzeria not having bothered to learn the necessary skills beforehand
its basically Dont take financial advice from me but for food.
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kazeshi2
no provolone in the cheese i love it in addition to the mozz, but then again i normally dont add parmesan until im eating, ill have to try adding it on the sauce instead. as for thickness, hell yeah, thicker crust is great. not what i always want but thats why there are options for thinner crust styles too, even if you dont sell them.
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no provolone in the cheese i love it in addition to the mozz, but then again i normally dont add parmesan until im eating, ill have to try adding it on the sauce instead. as for thickness, hell yeah, thicker crust is great. not what i always want but thats why there are options for thinner crust styles too, even if you dont sell them.
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Furluge
12: 12 - Hey, that's the same reason I recommend deep dish pizza for home pizza making. Chances are you've already got a good cast iron skillet to make the pie in and you don't need to obsess about getting your oven crazy hot with a deep dish pie as you have to cook those at a lower temp anyway so the pizza bakes all the way through.
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12: 12 - Hey, that's the same reason I recommend deep dish pizza for home pizza making. Chances are you've already got a good cast iron skillet to make the pie in and you don't need to obsess about getting your oven crazy hot with a deep dish pie as you have to cook those at a lower temp anyway so the pizza bakes all the way through.
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