Pizza Baking With Tools To Produce Peak Profits

Pizza Baking with tools to Produce Peak Profits

by

Agostino Vitiello

To get us started, let s discuss the most fundamental tool in your pizzeria: the oven. If you have the chance, I would recommend that you do not hesitate to buy a traditional wood burning oven. But if you do not have the opportunity to own this oven, there is also a viable substitute which we discussed in one of my previous articles: the artisan gas fired oven. This can be constructed in any city in the world because there are no restrictions whatsoever for this oven.

Bear in mind that for your pizzeria to be able to withstand a very high quantity and maintain a very high quality of work, the oven is only the starting point. In addition, your pizzeria also needs a series of suitable supplementary equipment. Here is a list of everything you need to be able to run a successful pizzeria that is able to produce hundreds of pizzas a day.

1 ) A large marble counter or workbench where you can work your dough balls into pizza bases and then prepare your pizza for the oven. For this, my opinion is the larger the better because this will give you the chance to produce more pizzas. I d say that your work bench is the engine of your pizzeria.

2 ) A fridge on the marble counter top, with separate containers that have glass tops, so that you can put all the ingredients you need to prepare your pizza in such a way that it protects your ingredients. But remember that the refrigerator should not take away too much space on the marble counter.

3 ) A backup fridge under the marble counter. You ll need this to store your replacement ingredients in so that when the ingredients on your counter top fridge are depleted, you can have the replacement ones within easy reach immediately. With this system your service will be much faster and smoother.

4 ) A pizza peel approximately 36 cm in diameter to take your pizza from the counter to the oven.

5 ) A round pallino d aluminium/a smaller aluminum peel, around 12 13 cm in diameter, to turn your pizza whilst it is in the oven.

6 ) An oven brush to clean your oven from the flour that s left in the oven.

7 ) A set of spatulas to cut the dough to be formed into dough balls. (I would advise you to buy at least 5 6.)

8 ) A set of pizza slicers/wheels to cut your pizza with. (I would advise you to have 7 8.)

9 ) A dough mixer with a capacity of at least 30 liters of water.

10 ) A minimum of 10 large plastic dough trays to keep the dough in whilst it is rising naturally. It also enables your service to be quicker as all the dough balls are next to your work bench, ready to use, and they preserve the shape of the dough without them sticking together. These boxes are essential if you want to produce a high quantity of pizzas and allow your dough to rise naturally. I say this because I know that in many pizzerias around the world, they use aluminum trays or even large plates for letting the dough rise. For me, this is not the best way to work because the end result of pizza in these types of pizzerias will be unsuccessful.

Agostino Vitiello, a native of Naples, Italy and a recognized expert in Neapolitan pizza. Offering Free Pizza recipe and other insights of pizza making at

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