If you are working at a pizza restaurant that regularly makes scratch made dough, you may want to consider the idea of changing over to dough balls instead. Premade dough balls can often be a better way to run your restaurant. With so much competition in the market it’s important to capitalize and make sure that you can remain profitable. Here are some of the top reasons why premade dough over scratch to is beneficial:
Crust quality and performance will be the same: When you are in a rush or when someone new is making your dough, it could result in the idea of crust quality going down. Being able to measure your ingredients and properly construct dough balls will be beneficial to preventing inconsistencies in your food quality.
Maximizing the capacity of your kitchen: if you have to always have an area set up to make dough, this can severely limit your counter space. Having plenty of ready made dough available can give you more area for prep or building pizzas.
Reducing waste with food: If the humidity is too high or too low in the kitchen or you use just the wrong mix, your dough can come out all wrong. Having controlled conditions to produce premade dough balls can help you with a better quality pizza and reduced waste with your dough.
Minimizing food cost fluctuations: Dough balls can keep for quite a long time and by building dough balls which are a uniform size, you can reduce food waste. If you are regularly mixing up go through the day you might make too much. Having set dough balls that can make up a small, medium or large pizza allows you to grab what you need when you need it.
Keep some of these top four advantages in mind if you are weighing the idea of using dough balls in your restaurant.
This post was written by Shan Bakrac, owner of Top Slice Pizzeria. Top Slice Pizzeria is a St Pete Pizza place with over 35 years of experience, and the best ingredients on the market to make the freshest pizza! If you’re in the Downtown St. Pete area come on in, place an order for pickup or find us on Uber EATS!