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Della Suprema Pizza Recipes
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CUTTING.txt
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1998-10-30
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When cutting Rich's pizza dough by itself or against our competition, we must follow these
guidelines to make our products look as appetizing and appealing as possible:
1.
You must follow proper handling instructions (refer to pages 20 & 21):
Thaw/age dough properly if using Dough Balls or Sheeted Doughs. Refrigerate dough, covered in
oiled plastic, for at least 24 hours and up to 72 hours before any showing or presentation.
Note that dough will have different flavor and texture as it ages. Dough should be at room
temperature and double in size before topping.
To show the importance of aging our Dough Balls and Sheeted Doughs, bake 2 sheeted crusts,
with sauce only, side by side. Handle the first crust property and the second crust should be
taken from the freezer and thawed at room temperature for only 1 hour. After baking, cut both
crusts down the middle and observe the difference, visually, in the cell structures and then
compare the taste and texture. This sends a very strong message on why you must thaw and age
the dough properly. It also is a great lead-in to talking about our new Proofed Doughs that
can go from freezer to oven since they have already been aged.
Do not use too much sauce. Refer to the Toppings Chart in the Handling Section for proper
amounts.
Sauce to within ╜ inch of the edge. Remember, we are selling crusts and we want to show a
nice golden brown edge when presenting fully-baked pizzas.
Do not overload toppings. Refer to Toppings Chart in the Handling Section.
2.
Make sure you have the proper equipment and smallwares available.
Set oven temperature according to the Baking Charts in the Handling Section. Always carry an
oven thermometer to check for proper oven calibration.
Conveyor-style pizza ovens are the best for presentations, but any type of oven will work if
the dough is handled properly.
Always have pizza screens or pans available. Note the differences in the crust you will get
when using different screens, pans and perforated pans. Use what the customer uses unless
they are looking for something different. Be prepared to discuss the differences with them.
Screens - crispy texture, darker colored crust. Work best with a conveyor style oven. Pans -
Best option for a convection, help provide more bottom heat for the crust. Perforated Pans -
Give an uneven or bumpy texture to bottom of crust.
Have pizza cutters and servers available for use.
If using Dough Balls or Sheeted Doughs, have a docker.
3.
Use good quality pizza sauce cheese and toppings.
Sauce - We recommend stanislaus or a similar quality medium thick sauce for best results.
Cheese-Use a low-moisture, part skim mozzarella or mozzarella blend.
Toppings-Freshly cut vegetables and high quality meat toppings will work best.
When presenting to a current pizza operator, use the toppings that they use. Never
criticize what they are using unless they ask your opinion.
4.
Know your competition!
Refer to The Della Suprema Selling Platform on page 28 for the various attributes of some
national competitors. Secure some competitive product before entering a cutting so you know
what you are up against.
5.
Highlight the versatility of Rich's Della Suprema Pizza Doughs and Crusts.
Refer to pages 22-25 for instructions on how to make many variations of crusts and pizza
related products using Rich's Della Suprema product line.