We were back in action yesterday and the pace was pretty manageable for the first time in awhile.
We wanted to work on our wait times, edge stretching of the dough and the setup/breakdown times. We did pretty good on all three, we were able to get an order of 5 pizzas out in around 19 minutes.
Still cutting the dough hydration down and trying to extend the bake time for more even Maillard as opposed to Leoparding on the crust. I also started using this sauce pouring funnel thing and it’s made it so much easier and consistent. Next weekend is our first back to back pop ups so we’ll see what challenges that brings!
by Jercooks
8 Comments
Mouthwatering picture after picture
Catchy name!
Why reduce the hydration and increase the bake time when the goal is to reduce customer wait time? I’m skeptical that much of a flavor change will result from a longer bake, but the pizza crust will become more rigid. People love the puff of the cornicione and the spotted crust, I would keep it as-is with the shorter bake time; it’s a win-win.
Do you spread out the sauce after pouring it? I’ve never seen that technique before.
The pizzas look fantastic!
I want that pepperoni pizza in my mouth
I would do dirty, greasy and illegal things to have that first pizza
Looks incredible. Keep up the great work.
Some solid pies
That crust though 🔥
I would wait 2 hours for a pizza like this. Goddamn you guys know what you are doing!