[simpleaffiliate source="chitika" results="0"][/simpleaffiliate] What is the best method/temperature for cooking a raw crust pizza with an ordinary convection oven?
I have a really good method to cook pizzas at home with an ordinary oven, I just want to see what other methods there are. http://s764.photobucket.com/albums/xx288…
675F on a stone floor oven is the best way to cook a pizza
wood fired pizza
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This vegan, high fiber, high protein dough is suitable for pizza, focaccia or Italian bread. The dough has 250% the protein, four times the fiber and only 60% the net carbs of normal pizza dough. It saves you 20% of the calories in the dough and it tastes great- just like a conventional pizza dough.
All this is achieved by substituting Carbalose for half the flour. If you are following Atkins or any kind of low carb diet, you can substitute Carbalose for all the flour and end up with a pizza dough with practically no net carbs. You can buy Carbalose at Netrition.com. You can get barley malt at whole foods or any shop that sells beer making supplies. It helps the dough rise.
In large mixing bowl, blend together
* 3/4 C. flour * 3/4 C. Carbalose * 1/4 t salt * 2 t yeast * 1 t Italian spices * 1/2 t konjac (optional)
Dissolve in
* 5/8 C warm water (approximately 110F)
* 1/2 t barley malt * 1 drop sweet-ez or one packet splenda.
With mixer running, add liquid ingredients to dry ingredients. When mixed, insert dough hook and kneed for 3 minutes. Cover with a towel and permit to rise until almost double (approximately 1 hour). Punch down, permit to rise until almost double.
Just before next punch down, preheat pizza stone to 500F; let stone heat for at least 10 additional minutes
Punch down dough, and kneed to remove air. Roll into a 12? diameter pizza crust. Spread lots coarse corn meal evenly over entire pizza peel and place pizza crust on peel. Spray top of crust with oil, cover with a damp towel and allow to rise approximately 10 minutes. Before topping, check to be sure crust will slide off pizza peel. (It's easier to fix now than after topping! If it doesn't slide, use a spatula to break off stick bit and place on a cookie sheet or a second pizza peel. Then, later put cookie sheet on baking stone. Continue with directions.)
Top crust with your preferred toppings: (eg. sauce, veggies, pepperoni, cheese etc.) Slide onto pizza stone; turn oven temperature down to 450F. Back approximately 15 minutes until top is brown or pizza cheese is bubbling. Remove from oven. Allow to rest 5 minutes; cut into 8 slices.
Nutrition:A pizza made using this crust usually serves 2-3 people with some people eating 2 pieces and some eating 4. Nutrition information is for the dough only, and is per slice with pizza cut into 8 pieces.
Calories 82 , 8 from fat. Carbs 16 g • Fat 1 g • Protein 5 g • Fiber 4 g. Click image to right for details
You may also make a conventional crust using 3/4 C. flour + 1/2 T olive oil instead of carbalose. The nutrition information per slice becomes:
Calories 101 , 10 from fat. Carbs 20 g • Fat 1 g • Protein 2 g • Fiber 1 g. Details are provided below:
Choosing the Right Industrial Kitchen for Your Restaurant
The area of every restaurant that most customers will never see happens to be one of the most important ones -- the kitchen. The wrong design of an important aspect of a commercial kitchen can cause a restaurant to operate at less than peak efficiency, and in the end can be very costly. If you're planning to build a restaurant, consulting a company experienced in Minneapolis construction services can save you money and enhance your operation before you even open.
What influences the plan of a kitchen?
A restaurateur begins with a menu. The menu will drive the design of the kitchen construction plan and determine how the space will be used. Because of this, three people must collaborate on the design: The owner(s), the building contractor, and an experienced (and successful) chef. If the owner is new to the restaurant business, he or she must rely on the general contracting experience of the contractor, and the practical experience of working day-to-day in a kitchen of the head chef.
After the menu, another big choice is what type of fuel will be used in cooking. Options include:
. Natural gas
. Propane gas
. Electricity
. Wood
. Steam
. Heating oil
However, gas and electricity prove to be the most common now a days.
Remember that each choice affects space allocation, ready availability of the resource, and permitting. Committing to a wood-fired pizza oven, for example, may cause the area to feel crowded even though the idea sounds great as a marketing tool. However, if adequate space permits, it can provide great atmosphere. Most large cities have the options of both natural gas and electricity, although if natural gas is not available, propane can serve as an alternative. Again, consulting an experienced building contractor can help you determine what fuel is right for you and how to best choose where the equipment will be installed.
How much space will you need in your kitchen?
According to foodreference.com, the space required in your back-of-house operation varies based on type of menu and type of operation, but 5 square feet per seat is a basic rule. A take-out only restaurant will need less.
Ideally, enough space will be available to prevent bottlenecks in preparation, to allow service and prep staff to move easily, and ensure proper sanitary conditions exist. A general contracting company will know how to help you plan the most effective use of your space.
Once space is determined, what's next?
You will have to choose the following:
. Ventilation--The ventilation system consists of two elements, a motor and a canopy. Most canopies must overhang cooking equipment by eight inches on each side.
. Lighting--Most restaurants choose fluorescent lighting for its energy efficiency and little heat generation.
. Sprinkler system--Because of the nature of kitchen fires, water sprinkler systems are not appropriate. A chemical/CO2 system is standard.
. Floor covering--Continuous non-slip floor coverings that contain stone chips are recommended. They are easy to clean and help prevent insect problems.
. Wall covering--You can choose between tiles (more expensive up front but easy to maintain and durable) or a high-gloss painted surface (more expensive long term).
Finding Minneapolis construction services to help you to effectively plan for every detail will result in an efficient and profitable commercial kitchen. Planning is the number one ingredient in a successful restaurant.
