Wood-fired ovens are unique, and some traditional oven rules don’t apply. Chef Luke from Alive & Kickin’ Pizza Crust is here to share tips and tricks for making a perfectly cooked, tasty wood-fired pizza.
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Chef Luke from Alive & Kickin’ Pizza Crust is back in the kitchen to demonstrate how to hand stretch a dough ball into the crust of a patron-pleasing pizza.
Your menu items are the lifeblood of your operation and, chances are, you diligently work with your distributor to choose crust types that work best with your recipes and maximize kitchen efficiency. It’s a smart business practice, and one you could easily apply when considering sauces as well.
How does the type of oven you use impact the flavor, texture and performance of the pies you present to your patrons?
Proofing pizza dough is a balancing act between time and temperature. Introduce too much or too little of either one as dough is rising, and you could end up with crusts that underperform or outright fail.
Pizza aficionados and novices agree: the crust is the most important part of the pie. A thin crust’s crunch or a deep dish’s satisfying chew is rewarding and memorable when prepared with fresh crusts and dough.
When the pizza urge strikes, convenience alone isn’t necessarily going to satisfy hungry patrons. They want to sink their teeth into a slice of pie that’s even better than they imagined. They want a pizza experience, and it all starts with premium ingredients that a low-cost, commodity pie won't be able to deliver.
When ordering a pie in your pizzeria, patrons anticipate that first delicious bite. What they aren’t expecting is sinking their teeth into a burnt or bubbled crust. Avoid leaving a bad taste in their mouths—literally and figuratively—by implementing these best practices for consistent, patron-pleasing crusts.
