Labels:text | letter | screenshot | paper | font | document OCR: SYMPTOM: My pizza is soggy. DIAGNOSI Pizza has too much moisture. TION: You might be using too much sauce. Or the vegetables may not have been drained well. SYMPTOM: My pizza tastes funny. DIAGNOSIS: Dough is passed shelf life or sauce is mis-portioned. TION: 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. SCRIPTION: 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. PTION: There's no cure for expired dough-don't use it. Decrease baking temperature and time. SYMPTOMS: My pizza isn't getting brown or crispy. DIAGNOSIS: Dough has not aged enough or baking procedure is incorrect. : 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. SYMPTOMS: The cheese is too brown. DIAGNOSIS: Cheese is old or baking procedure is incorrect. RIPTION: Always use fresh cheese. Try a cooler oven and a longer bake. SYMPTOM: Dough was thawed upon receipt. DIAGNOSIS: Dough thawed in transit. IPTION: 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. 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. 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. 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. : For best results, cover dough with oiled plastic when thawing. The dry dough can be "rehabbed' with water or oil. SYMPTOMS: My dough has air bubbles. DIAGNOSIS: Dough hasn't aged enough. Age dough 2-3 days in cooler, if you have time and space. Also, when dough is room temperature, poke with docker or fork before topping. SYMPTOM: I can't seem to portion my dough. DIAGNOSIS: Welcome to the club. 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. Always allow time for dough to reach between 650-75Fº 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. TION: 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? : Unlike cheeses and veggies, all meat products need to be cooked first before using them as toppings or fillings.
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