Labels:text | letter | paper | font | document OCR: 1 You must follow proper handling instructions as stated in the Rich's Sales Training Guide: 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 the dough will have a 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 properly 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 crusts that can go from freezer to oven since they have already been aged. Do not use too much sauce. Refer to the Ingredient Portion Chart in the Dough Handling Made Easy Section. Sauce to within 1/2 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 the Ingredient Portion Chart in the Dough Handling Made Easy Section. 2 Make sure you have the proper equipment and smallwares available. Set oven temperature according to the baking charts in the Dough Handling Made Easy 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 thickness sauce for best results. Cheese - Use a low-moisture, part-skim Mozzarella or Mozzarella blend. Topping - 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 Rich's Sale Training Guide 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 the Choosing a Dough section to get instructions on how to make many variations of crusts and pizza related products using Rich's Della Suprema Pizza Doughs (breadsticks, calzones, stromboli, deep dish, brick oven style, etc.)
(.png)
