anybody work at a pizza parlor or otherwise know about commercial pizza?

[abc]

i dont mean chainstore pizza but like local pizzashops, anybody has learned off of one and makes pizzas at home???

i'm curious about everything from the flours used to how to make/develop the dough etc. any interesting stuff?

 

[gregshin]

Making pizza is EASY and the profit margin is tremendous if you have the right combination of overhead, etc.

The hardest partest is making the pizza dough itself. We had a machine that made the dough so we just threw the flour and stuff. LMK if you need any advice...

 

[shifrbv]

I think there's more to it than it looks. I tried making my own pizza at home. I even used a great neapolitan pizza dough recipe and olive oil, but it didn't taste the same. I think you need special flour and a special type of oven. I have never seen a pizza place use ovens like people have at home. They are always with open flames or convection. When I worked at pizza hut, they sent the pizzas through their oven and it had an assembly line-like method. They had a convection oven that used heat-forced air. The pizzas would roll out of the oven when the timer was done.

 

[jehh]

yea, it is like trying to make fast food fries at home...

unless you have the deep frier/pizza oven, you just cannot do it...

Hmm, can I order a Papa John's Pizza at 11am? 😀

Jason

 

[DerProfi]

Dough at home is tricky unless you know your stuff, due to the varying moisture content in the air and the flour itself. I worked at "The Hut" way back when during high school and even under those controlled conditions with very strict tried-and-true instructions, you still have to know what you're doing. One didn't necessarily graduate from dishwashing to "dough-master" without plenty of training and plenty of botched batches of dough. Fortunately for me, Trader Joe's sells pizza dough so I just buy theirs 🙂

 

[phatcow]

the dough is definitely the hardest

 

[jehh]

<< Dough at home is tricky unless you know your stuff, due to the varying moisture content in the air and the flour itself. I worked at "The Hut" way back when during high school and even under those controlled conditions with very strict tried-and-true instructions, you still have to know what you're doing. One didn't necessarily graduate from dishwashing to "dough-master" without plenty of training and plenty of botched batches of dough. Fortunately for me, Trader Joe's sells pizza dough so I just buy theirs 🙂 >>



Yea...

I'll bet working at a mom & pop place is actually easier. Any variance in the food is just local texture or flavor or style or whatever...

When you order pizza from the Hut, it better be the same, every damm time, from every store... 😀