web analytics
Questions about transporting and setting up dough for a mobile pizza kitchen - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Questions about transporting and setting up dough for a mobile pizza kitchen

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Questions about transporting and setting up dough for a mobile pizza kitchen

    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

  • #2
    Re: Questions about transporting and setting up dough for a mobile pizza kitchen

    Howdy!

    What kind of rig do you have?

    I use stackable plastic dough boxes, 12 to a box.

    PIZZA DOUGH STORAGE BOX NEW CASE OF 6 - eBay (item 270713412671 end time Mar-10-11 02:34:33 PST)

    This is a good dude to work with. He'll take $50 bucks. They work perfectly and are airtight.

    How do you propose to keep them at optimum temp?
    Temperature swings are the norm outdoors. Cold balls won't open and warm dough blows out.

    Comment


    • #3
      Re: Questions about transporting and setting up dough for a mobile pizza kitchen

      Thanks for the link, that looks like a really good option!

      I don't have a rig yet, but researching it. You bring up a good question regarding temperature. Does anyone have suggestions for keeping dough at the right temp in a mobile setup?

      Thanks again!

      Comment


      • #4
        Re: Questions about transporting and setting up dough for a mobile pizza kitchen

        Your health department may have a say in this. They get weird about food held at room temperature. It's rumored that the ubiquitous "slice" trade may be outlawed in NYC soon, for just this reason.
        My geodesic oven project: part 1, part 2

        Comment


        • #5
          Re: Questions about transporting and setting up dough for a mobile pizza kitchen

          You are going to need big NSF ice chests at the very least. This all depends on your local codes. I carry a refrigerated prep table. Doughs that are an hour away are stored in the fridge while the online doughs are cross stacked to acclimate.
          Not sure about the "room temperature" part. This is all within the ServSafe Guidelines.

          Just google "mobile wood fired pizza" and you will see a bevy of offerings.

          Comment

          Working...
          X