Hello pizza stars, I have a question!

[sodoughbros]

Hi guys,

I'm running a small mobile wood fired pizza van, i'm having so much trouble with dough and now looking at frozen dough options.

Does anyone use frozen dough balls for their pizzeria, and if so which brand do you think is the best, and why?

Any help that anyone can provide, will be greatly appreciated.

Thank you,

Nat

[downunderdave]

Oct 17, 2017 12:03:05 GMT sodoughbros said:

Hi guys,

I'm running a small mobile wood fired pizza van, i'm having so much trouble with dough and now looking at frozen dough options.

Does anyone use frozen dough balls for their pizzeria, and if so which brand do you think is the best, and why?

Any help that anyone can provide, will be greatly appreciated.

Thank you,

Nat

Many operators use par baked frozen bases. This saves lots of time. You can buy them from food wholesalers or make and cook them yourself, then freeze them ready for use. If you use a frozen dough ball then you still have the work of rolling it out flat and the difficulty sliding it off the peel. The par baked bases are already flat and you can pre prepare lots of them without having the problem of them sticking to the peel. If I have a party greater than 30 then I prefer to use the preprepared bases because I do it on my own.

[dave36]

Oct 17, 2017 12:03:05 GMT sodoughbros said:

Hi guys,

I'm running a small mobile wood fired pizza van, i'm having so much trouble with dough and now looking at frozen dough options.

Does anyone use frozen dough balls for their pizzeria, and if so which brand do you think is the best, and why?

Any help that anyone can provide, will be greatly appreciated.

Thank you,

Nat

Nat

I use the frozen balls from ingredients for cooks (.co.uk) and they’re good, although I can’t really compare them with others as they’re the only ones I have used,

Dave

[oblertone]

Have never used frozen balls so can't comment on them; however I've had trouble controlling dough in quantity (70+ bases) and so sought advice. The answer was not to use 'live' dough but to make it up three days in advance and keep knocking it back until it was stable, ball it up and keep it chilled until required. Works well although you do need extra kit, chill boxes etc.

[Thomobigands]

I have heard about the make ahead dough. 24 hours is quoted a lot but I am always a bit in the dark after that in terms of how you use it. How far in advance do you then take it out of the fridge? Does it even matter if I take it out and then leave it between say 30 minutes or a couple of hours? Will the dough simply relax more and more and so will not spring back as much when you are trying to stretch it? Questions, questions!!!

[oblertone]

Cooled in the fridge then transferred to trays inside a purpose built large polystyrene box, well slathered in semolina/cornmeal to stop the balls sticking together; used straight from the tray as and when required, no issues with lack of stretch or spring.