Want To Start In Pizza Business? Commercial Cooking A To Z

Commercial pizza ABC, making pizza, streching pizza, cooking pizza

What you'll learn

Pizza flour and gluten

Elastic pizza dough recipe (with automated cost calculator) for commercial (or home) use

Streching pizza dough with hands and making pizza

Cooking pizza in commercial oven

Requirements

For pizza dough you will need pizza flour, sugar, salt, dry yeast, sunflower oil (or olive oil) and warm water

For streching pizza you will need corn flower

For mixing you will need dough mixer

For pizza you will need tomato sauce and cheese

For pizza base to put on you will need metal pizza screen

For cooking you will need electric, wooden or gas oven

In course you will learn how to prepare and mix pizza dough, strech and cook pizza

Description

This course begins with me introducing my self. I am thirty one years old man Povilas Vadeika from Lithuania, Europe. I have ten years of experience as pizza chef and eight years of experience as pizza chefs teacher. Also I am pizzeria chain (MIAMI Pizza) owner for eight years.In first episode i explain what flour with what glutent percentaged and number of ashes we will use. Later i describe how to properly read pizza dough recipe and in which order and at what time to add will add all ingridients. I explain how good pizza dough should look like and what mistakes to avoid.I start pizza dough mixing process and during it add rest of the ingridients. After mixing pizza dough i transfer it to table and cover it in plastic wrap. I let it stay on the table and relax for twenty minutes. Later I cut it in peaces by weight and form beautifull pizza dough balls. Which I place in special pizza dough boxes. Then I transfer these boxes to the frigde and let them ferment and rise in the fridge over night. Next day I strech fermented dough balls to pizza baces on which I add tomato sauce, cheese and then cook in electric oven heated to 415C temperature until pizza is nice and brown on the sides and bottom.

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: The dough recipe

Lecture 2 Describing recipe

Section 3: Pizza dough ingredients

Lecture 3 Correct way to weight and add ingridients

Section 4: Dough mixing

Lecture 4 Dough mixing, when to add salt and oil

Section 5: Preparing fresh dough for cutting and streching 4 days old pizza dough

Lecture 5 Streching pizza dough

Section 6: Cooking 4 days fermented pizza dough

Lecture 6 Cooking 4 days old pizza dough

Section 7: Dough weighing and cutting

Lecture 7 weighing and cutting

Section 8: Making pizza dough balls and comparing fresh pizza dough to fermented

Lecture 8 Comparing just made fresh pizza dough to fermented

Section 9: Streching pizza dough next day

Lecture 9 Streching dough

Section 10: Making pizza

Lecture 10 Adding tomato sauce and cheese on pizza base

Section 11: Cooking pizza in 415C temperature electric oven

Lecture 11 Cooking and rotating pizza

Section 12: Automated ingridients cost, total pizza cost and profit calculator

Lecture 12 Explaning how automated calculations work

Section 13: Finishing lessons

Lecture 13 Saying goodbye, wishing goodluck

Section 14: Automated pizza dough recipe

Lecture 14 Automated recipe

People who want to learn or improve their pizza making skills