Edit ModuleShow Tags

Adding a Take-and-Bake Option

To create a take-and-bake pizza, follow these 10 tips for changing your dough formula and procedure.



QUESTION:

We want to offer a take-and-bake pizza option. What changes will we need to make to our dough formula and procedure?

ANSWER:

You can make a pretty decent take-and-bake pizza using your existing formula with the following changes:

  1. Reduce the dough absorption by 2% compared to what you use for your fresh dough 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 this application.
  3. If your dough fails to brown sufficiently in the customer’s home oven, you can add more sugar to the dough formula, but this will also boost the sweetness of the finished crust. A better option is to add 5% to 6% sweet dairy whey to the dough formula. This will increase the browning of the dough/crust without boosting sweetness or requiring more water for the dough formula.
  4. Mix your dough for about two minutes longer than you’d spend mixing regular dough.
  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 by your preferred method.
  7. Place the pizza skins onto disks or screens and place in the cooler on a wire tree rack. Allow them to cool thoroughly (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. You should store the stacked skins in your reach-in cooler for immediate use in filling orders.
  9. To use the skins, remove one 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 pizza skin to help prevent migration of moisture from the sauce and toppings down into the dough, and dress to the order.
  10. Wrap your take-and-bake pie with stretch or shrink wrap and place inside a pizza box.

Make 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.” You might think I’m kidding, but I’m not—people make that mistake all the time!

On a cautionary note: Don’t use raw meat or sausage as a topping on a take-and-bake pizza—it can lead to problems once the pizza leaves your store.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Preventing the Pita Effect in Par-Baked Pizzas

Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.

Emergency Dough: Tom Lehmann Explains How to Deal With Blown Pizza Dough

Tom “The Dough Doctor” Lehmann explains how to save yourself from blown dough.

Will Mixing In Salt and Sugar Kill Your Yeast? Tom Lehmann Says

Tom Lehmann provides solutions for common dough issues.

The Dough Must Go On: 5 Pizza Tips From the Dough Doctor

Tom "The Dough Doctor" Lehmann offers suggestions for achieving the right dough temperature, reducing bubbles and more.

Quick-Fire Questions with The Dough Doctor

Tom “The Dough Doctor” Lehmann provides rapid-fire responses to operators’ minor dilemmas.

The Secret to Cracker-Crust or Crispy-Crust Pizza Dough

It's possible to use a dough press to form dough skins for this type of pizza, but it takes some extra effort, says Tom Lehmann.

What exactly is bakers percent?

The Dough Doctor breaks down the math behind the concept of bakers percentages.

Keep your thin crust from becoming tough and chewy

The Dough Doctor offers a few tips on how to keep your crust crisp.

The Dough Doctor tackles effective dough management strategies

If your pizzas aren’t coming out right, here’s how to put your finger on the problem.

How to Make Whole-Wheat Pizza Dough

You can replace some or all of the regular flour in your dough formulation with whole-wheat flour, but the taste difference might be noticeable.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags