10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.



 

What changes do I need to make to my dough formula and procedure for a take-and-bake pie?

 

To make a pretty decent take-and-bake pizza using your existing formula, you just need to make the following changes:

1. Reduce the dough absorption by 2% compared to what you use for your regular pizza.

2. Adjust the yeast level to no more than 1.5% compressed yeast or 0.6% instant dry yeast. (I don’t recommend active dry yeast for take-and-bake pizzas).

3. If your dough won’t brown sufficiently in the customer’s home oven, you can try adding more sugar to the dough. But be aware that this will also boost the sweetness of the finished crust. A better option is to add 5% to 6% sweet dairy whey. This will increase the browning of the crust without boosting sweetness or requiring more water for the dough formula.

4. Mix your dough for about two minutes longer than you usually do.

5. Take the dough directly to the bench for scaling and balling after mixing.

6. Place dough balls into dough boxes, cover and set them aside to proof at room temperature until they can be opened into pizza skins.

7. Place the skins onto disks or screens and put them in the cooler on a wire tree rack. Allow them to cool thoroughly—for about 90 minutes.

8. Stack the chilled pizza skins with a piece of parchment paper separating each skin. Do not stack them more than 10 high. Store the stacked skins in your reach-in cooler for immediate use.

9. To make a pizza, remove a skin from the stack, dock it with a pizza docker, then place it onto a pizza circle or in a lightly oiled, ovenable baking tray/pan. Apply a very light coating of oil to the top of the skin to prevent migration of moisture from the sauce and toppings down into the dough. Dress skin to the order.

10. Wrap your take-and-bake pie with stretch or shrink wrap and place inside a pizza box.

Be sure to provide thorough baking instructions for various types of home ovens, a use-by date, and, most importantly, the words “Remove wrapper before baking!”  

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Idea Zone: This Symbiotic Relationship With Hotels Is Key

Idea Zone: Ditch the Norm and Never Miss an Order Again

Sweden Goes Gourmet But Remains Loyal to Its First Love: Kebab Pizza

PMQ International Correspondent Missy Green takes on the tasty treat of Swedish kebab pizzas

Old World Asiago Chicken Pizza

Escalon serves up a recipe for a signature pizza featuring rotisserie chicken, Asiago cheese, caramelized onions and fresh sage.

The secrets of effective dough docking

According to Tom “The Dough Doctor” Lehmann, docking helps control bubbling in your pizza dough, but only if you do it correctly.

California Dreamin’: How Golden State pizza chefs used fresh, local and seasonal ingredients to develop a pizza style that has spread across the country

Experts break down their approaches to crafting healthier, flavor-packed West Coast pies.

Wonder Women: Beyonce says girls ‘run the world,’ so it’s high time that pizzerias learned how to market to them

Seven female millennials talk about what they’re looking for in a restaurant experience—and what they hate.

Idea Zone: DoughSafe Doughbox Bags Will Cut Your Costs for Maintaining Clean Dough Boxes

This dough box hack saves time, money and employee grief.

Idea Zone: Peel-A-Deal Offers Win-Win Fundraising Opportunities for Pizzeria Owners

This unique peel-off coupon card lets pizzerias partner with local schools and nonprofits while increasing pizza sales and customer loyalty.

Idea Zone: Pinsa is Revolutionary in Flavor, Texture and Shape

Corrado di Marco developed the perfect blend of GMO-free flours to create a product that’s crisp on the outside, moist on the inside and low in gluten.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags