That is definitely an option. When I ran my three pizza shops in Massachusetts, I had a great set up. This guy actually made my dough balls the two different sizes that I wanted. He stored them and stacked them in his own dough trays and delivered them to my shops and put the dough away and rotated the dough. He had a key and alarm code since he did this very early in the morning. Now if you can’t find a set up like that, then you can certainly do the running around to pick it up and portioning of the dough. What’s most important is making sure that the bakery makes the dough to your specifications and is consistent with the product.
October 30, 2012 |