Hello All -
I'm planning on a new mobile wood fired pizza oven business and of course I have many questions. I plan on having a fairly compact exposed trailer with little storage along with a covered truck bed to carry my tent setup, tables, ingredients, etc.
I'm wondering if any of you have experience with transporting dough and using it onsite. Currently I proof each dough in a separate container, but if I'm doing 60 to 80 pizzas, this could be very unwieldy. Can you cut each pie off from a large risen dough?
I'm very curious about this and any other insight/resources you may have.
Thanks so much in advance!
Aaron
I'm planning on a new mobile wood fired pizza oven business and of course I have many questions. I plan on having a fairly compact exposed trailer with little storage along with a covered truck bed to carry my tent setup, tables, ingredients, etc.
I'm wondering if any of you have experience with transporting dough and using it onsite. Currently I proof each dough in a separate container, but if I'm doing 60 to 80 pizzas, this could be very unwieldy. Can you cut each pie off from a large risen dough?
I'm very curious about this and any other insight/resources you may have.
Thanks so much in advance!
Aaron
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