The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Jim writes:

Hi albert my name is jim.
I own a pizza shop with my 2 brothers which we have run for 22 years.
Recently we have purchased a 2 deck blodgett ovens the largest available in australia.

The problem we have is that we make our dough the
night before ,but it seems to cook the pizzas like a biscuit.

When we make the rest of the pastry for the on going night it is okay.
We use fresh yeast ,but the pastry we make the night before we put a little less yeast in.

Also the salt and the sugar stays the same for the pastry the night before only the yeast is slightly reduced.

I need your advice if you can please advise us what to do for the pastry the night before so this doesnt happen.

By the way thee pastry the night before is made rolled out and sauced then placed in the coolroom ready to take out
1 hour before we start to cook it.

Thank you for your time

Regards jim limnios, kenwick pizza

perth western australia

Can anyone here assist Jim?

Thanks in advance.
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