Dough Management is step one for our customers to receive quality product, and is vital to maximizing our OER scores.
- Dough Storage
- Stages of Dough
- Would This Dough Make A Good Pizza?
- Dough Tray Labels
- Dough Proofing
- How Do I Know How Much Dough To Proof?
- The Importance of Cross-Stacking Dough
- Dough Management Training Tip
Dough Storage
Dough Should be Stored between 33-38 degrees in the walk-in. To ensure dough does not over proof, it should be stored in the back of the walk-in, and for proper air flow you will need 3" of space on all sides.
Stages of Dough
Would This Dough Make A Good Pizza?
Yes!
However, this dough is over proofed and would need to be handled gently to make a great pizza.
Yes!
This dough is perfectly proofed and would make great pizzas!
No.
This dough is blown and sheeted, and would not make a great pizza.
No.
This dough is under proofed and would not make a great pizza.
Yes!
This dough is perfectly proofed and would make great pizzas!
Dough Tray Labels
Dough Proofing
Dough Proofing is the first step to making a great looking and tasting pizza that will maximize your product points on an OER.
How Do I Know How Much Dough To Proof?
By utilizing the Dough Proofing Projection Tool in PULSE you will have an accurate idea of how much dough to proof and when it should be pulled out of the walk-in.
Check out the video below on how to use the Dough Proofing Projecting Tool in PULSE.
The Importance of Cross-Stacking Dough
Cross-stacking dough provides the proper air flow and circulation needed to have a consistent proof through multiple trays of dough.
Dough Management Training Tip
Watch the short video below for some tips about dough management.