I’m thinking of selling a few pies 1x a week, I have 1 Lloyds Pan, a standard fridge, pizza steel and a home oven that hits 550.
I’m assuming a few squares and a few circles. If I was to attempt to make 10/12 pizzas in one evening; how would I do this logistically? Can I reuse 1 or 2 pans multiple times? The way I do my Detroit now I let the dough rise for 6/8hrs in the pan I use to cook it; and one time I attempted to move dough from a separate container to the pan, and it did not come out as airy or thick.
Also I have zero experience with any of this, and only started baking a month or 2 ago.
Any input is appreciated. Pizza pics for attention.
by Mitchell-Goosen
5 Comments
A lot of places will parbake but I prefer to just have a bunch of pans and cook to order.
I haven’t done it frequently but I’ve done a few block parties now banging out about 10/12 pizzas each time. The rounds were pretty straight forward. Depending on how you proof them you can stagger taking them out of the fridge so the later ones don’t over proof. Ideally there’s a little downtime in between each pie so the steel can reheat. What helps is that I have a double oven. I used one for rounds and one for pans as I use different temps for each.
The pan pizzas were harder. I tried proofing them in cookie sheets and transferring to my one Lloyd’s pan. That proved way more difficult than useful. They’re pricey but when I do it again I’ll prob get maybe two more pans. I’ve been meaning to pop around YouTube to see if there are any videos of commercial spots that show their process. I remember one from Best Pizza but I really think the solution is multiple pans.
There is a guy on IG, Disantespizzapies, I think in northern Cali. I think he does one out of his house every Sunday. He may use a Gozney outside though. His pies look great and he’s been doing it for a while. I think he does them in 1/2 hour time slots that people sign up for. You might hit him up for tips. Not sure if he does any pan pizzas though.
Might I suggest that you attend a small business pizza class. You’ll learn more about the business and the method of pizza in bulk.
Your method would require as many pans as you could potentially cook in each evening and the oven space to cook them. If you follow a deep dish style of pizzeria you’ll make dough once every day or two depending on the number of pans you have and cooling them until use. But a good pizza business class will go over all that.
In your situation you better have preorders to calculate how much dough to mix/proof/bake. Otherwise in couple of weeks you get tired of eating leftovers.
Don’t touch dough after in finally proofed. Buy more pans and let it proof there.
Detroit-style pizza not very optimal to produce in small batches especially without pre-baking for fast delivery and freshly baked dough 100 times better than pre-baked and reheated.
Check your local laws. Most places won’t allow food that can spread food borne illness (anything with meat or cheese) to be prepared in a private home. People do it, but penalties could be severe depending on location