Using a Proofer for Pizza Skins?
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Using a Proofer for Pizza Skins?
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I own a pizzeria where we specialize in a medium thick crust sourdough. I find that our best pizzas are when the skins have had a few hour in the warm kitchen rise. I'd love some advise on the advanta
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Using a Proofer for Pizza Skins?

posted at 6/8/2012 2:10 PM EDT
Posts: 1
First: 6/8/2012
Last: 6/8/2012
I own a pizzeria where we specialize in a medium thick crust sourdough. I find that our best pizzas are when the skins have had a few hour in the warm kitchen rise. I'd love some advise on the advantages and disadvantages of using a proofer/warming cabinet and if anyone has any recommendations for a proofer/warming cabinet. Thanks! Sam

Re: Using a Proofer for Pizza Skins?

posted at 6/8/2012 3:16 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Sam, I am not a professional baker by any means.  And to top it off I have just started, again, to "dabble" in yeast raised bakery items.
Full disclosure here I am a Chicago area resident so a medium thick/ thick crust is close to my heart.
I have found that when making yeast items, bread, rolls, calzone and the like the slower the rise the better it tastes.  Not quite the tang of a sourdough but the yeast starts to get a great taste. Not to mention there is a lovely smell about a dough rising.
My husband's family used to own a tavern/pizzeria and he would tell me that he would make the dough for the next day the day before.  The place was always busy and the pizza was amazing. Thin crust only but even I liked it.  (he always said of deep dish pizza if he wanted a loaf of bread he would order bread)
So I guess your advantage is a much better tasting pizza for taking the time to do it right.
The disadvantage is the extra time that it takes to do it right.
the advantage is you will have a better tasting pizza and more business than the guy down the street that does not take the time you do to make a quality product.

There are some professional bakers on this site that will give you more information than I can this is just "from the heart" information.
you could also get a lot of great information from http://www.kingarthurflour.com they have professional bakers and they specialize in flour and yeast breads contact one of their bakers and pick their brains for more info.
Good luck, food service is a tough business.

Re: Using a Proofer for Pizza Skins?

posted at 6/8/2012 3:18 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
By the way...welcome and I hope you share some of your secrets.

Re: Using a Proofer for Pizza Skins?

posted at 6/8/2012 6:36 PM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
Welcome to this site You will find to loted with good recipes and advice form several people.

Re: Using a Proofer for Pizza Skins?

posted at 6/8/2012 7:28 PM EDT
Posts: 1828
First: 9/9/2008
Last: 4/23/2014
Welcome Sam.  Sorry, I have no experience with a proofer.  But, I have to agree with Nikki about the dough tasting best when it has time to rise on it's own.

Sounds like you'll be very busy making great pizza.  Good luck to you.

Forums » Baking Forums » Ask Very Best Baking » Using a Proofer for Pizza Skins?