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Della Suprema Pizza Recipes
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DOCTOR.txt
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1998-12-18
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THE PIZZA DOCTOR IS IN
SYMPTOM
My pizza is soggy.
DIAGNOSIS
Pizza has too much moisture.
PRESCRIPTION
You might be using too much sauce. Or the vegetables may not have drained well.
SYMPTOM
My pizza tastes funny.
DIAGNOSIS
Dough is passed shelf life or sauce is mis-portioned.
PRESCRIPTION
There's no cure for expired dough-don't use it. And check your sauce portion.
SYMPTOM
My pizza is still cold.
DIAGNOSIS
Baking temperature is incorrect or toppings aren't thawed.
PRESCRIPTION
Little temperature variations make a big difference, so double-check your oven calibration.
Thaw all toppings completely and top from outside in.
SYMPTOM
The crust is dark and crunchy.
DIAGNOSIS
Dough is old or oven calibration/baking time is incorrect.
PRESCRIPTION
There's no cure for expired dough-don't use it. Decrease baking temperature and time.
SYMPTOM
My pizza isn't getting brown or crispy.
DIAGNOSIS
Dough has not aged enough or baking procedure is incorrect.
PRESCRIPTION
Give your dough enough time to age and use a pizza screen or perforated pan so the bottom
heats better. If you're already doing that, increase oven temperature and baking time.
SYMPTOM
The cheese is too brown.
DIAGNOSIS
Cheese is old or baking procedure is incorrect.
PRESCRIPTION
Always use fresh cheese. Try a cooler oven and a longer bake.
SYMPTOM
Dough was thawed upon receipt.
DIAGNOSIS
Dough thawed in transit.
PRESCRIPTION
Talk to your distributor. But don't accept a thawed dough shipment.
SYMPTOM
I have extra pizza dough thawed.
DIAGNOSIS
It happens when demand is difficult to estimate.
PRESCRIPTION
Don't re-freeze the raw dough. Store covered in refrigerator for next day, and adjust your
schedule.
SYMPTOM
Sheeted dough cracks and breaks.
DIAGNOSIS
Dough experienced breakage during shipping.
PRESCRIPTION
The patient can be saved! Thaw the pieces and work together by hand.
SYMPTOM
Can I used thawed dough next day?
DIAGNOSIS
Pizza dough has a 2-3 day refrigerated shelf life.
PRESCRIPTION
Store covered in refrigerator. The dough may be sticky the next day, flour your hands before
shaping.
SYMPTOM
Dough dried out while thawing.
DIAGNOSIS
Dough was not covered properly.
PRESCRIPTION
For best results, cover dough with oiled plastic when thawing. The dry dough can be
"rehabbed" with water or oil.
SYMPTOM
My dough has air bubbles.
DIAGNOSIS
Dough hasn't aged enough.
PRESCRIPTION
Age dough 2-3 days in cooler, if you have time and space. Also, when dough is room temp-
erature, poke with docker or fork before topping.
SYMPTOM
I can't seem to portion my dough.
DIAGNOSIS
Welcome to the club.
PRESCRIPTION
It's tough but there are some hints: 1. Cut dough balls to desired size. 2. Pinch the cut
ends together. 3. Stretch or roll out immediately.
SYMPTOM
I need a pizza soon, but my dough isn't thawed yet.
DIAGNOSIS
Scheduling is never fool-proof.
PRESCRIPTION
Always allow time for dough to reach between 65-75F before stretching and baking. Proofed
Doughs or Par-Baked Crusts go from freezer to oven immediately and are perfect to have on hand
for emergencies.
SYMPTOM
What if I need a pizza later?
DIAGNOSIS
No problem. Frozen dough allows for planning ahead.
PRESCRIPTION
Refrigerate prepared pizza for up to 24 hours and return to room temperature before baking.
PIZZA CLINIC
PROBLEM
How can I prepare my pizza beforehand and store it safely?
SOLUTION
Prepare Dough Balls/Sheets as directed.
Bake plain dough 75%-85%.
Remove from oven, cool, and top as desired.
Add desired toppings; bake until crust golden and cheese melted.
Store up to 2 days in cooler; 4 weeks frozen.
PROBLEM
What kind of oven is best for my pizza?
SOLUTION
Choose conveyor or deck style, but it's always best to use a real pizza oven.
PROBLEM
What if my pizza sticks to the pizza screen or pan?
SOLUTION
Greasing or spraying the pan thoroughly should prevent this.
PROBLEM
How do I handle meat products safely?
SOLUTION
Unlike cheeses and veggies, all meat products need to be cooked first before using them as
toppings or fillings.