Pizza

A very popular Italian dish originating from Naples. In its simplest form it consist of a thin slab of bread dough, spread with a thick tomato purée, topped with Parmesan or Mozzarella cheese, seasoned with herbs and garlic, then baked in oven. There are countless varieties of pizza garnished with vegetables, olives, slices of smoked sausages, ham, anchovy fillets, seafood, etc. It could be served as a entrée, a savoury or snack.

Pizza

Ten Pizza Handling Suggestions

1. Keep product frozen at 0 degree or below until ready to use.
2. Remove desired amount of pizza dough from the freezer to begin thawing, making sure it stayed covered with a plastic or paper. This will prevent the dough from drying out and getting a skin.
3. Put a small amount of semolina in the bottom of the black pans. This will help keep the dough from sticking in the pan.
4. Remove thawed dough from the pan to dock. It is important not to let the dough get too warm before docking. If any of the pizza gets a crust on it, turn the crust side down when docking it in semolina.
5. After docking the pizza and placing it in the black pan, brush the edges approximately 1 inch with oil before putting the recommended amount of pizza sauce and cheese on the pizza.
6. At this point the pizzas can be put back into refrigeration for a slight retarding. It is recommended not to keep pizzas refrigerated for a long period of time.
7. if you don’t need to refrigerate the pizzas , you can top them approximately and let them proof for another 45 minutes to 1 hour.
8. It is not recommended for dough to proof over 2 hours. The more the pizza is proofed, the thicker the crust.
9. At this point the pizzas can be baked at the recommended time and temperature.
10. When the pizza comes out of the oven, let set for 2-3 minutes before cutting. The pizza will be better for serving.