As we all know there are several different types of pizza crust out there and sometimes it can be overwhelming on what type to choose and how to bake them correctly in the oven. Below is a list of different crust profiles and the best way to bake them for a high quality product
Thin Crusts – these are a thin crust pizza that range from an 1/8” to ¼” thick, this is a low sugar and yeast dough that is made to come out of the oven cracker like with a minimal amount of dough rise. These have been around for centuries and are usually cooked at extremely high temperatures on a ceramic or brick surface. This dough is meant to cook at a higher temperature for a more rustic with charred look that usually also has a more uneven natural coloring due to the lack of oil and sugar. This is due to the lack of yeast and sugars, but also the lack of fat. When cooking a thin style crust it is best to use a minimum amount of toppings so the crust remains crisp and crackery. There are ways around this to get the same crispy texture. By cooking the dough twice, this mean you put the product in the oven with a small amount of sauce and cheese and cook for an average of 1-minute then remove it and add toppings prior to the final bake. This will allow the dough to set and be able to hold the additional toppings.
Deep Dish Crusts – This is a crust that ranges from 1 – 2” in thickness and is baked in a pan that is coated with oil, this allows the dough to crisp and not stick to the pan. Deep dish crusts tend to have a fluffier interior due to the high glutens in the flour and the amounts of yeast and sugars added during the preparation of dough. This product needs to be proofed prior to cooking for at least an hour depending on the temperature. Many people will use a warming/proofing box to proof this dough quicker. This is a product that should be baked in an oven that is a maximum of 500 degrees and a minimum of 425 degrees. When baking this product for the optimum quality in an Ovention 1718 or S2000 (closed cavity) you should look at using stages during the baking process, this allows the dough to develop properly and maintain a slight crispness on the outside.
Hand Tossed Crusts – This is a more traditional crust that you will find in most pizzarias. This is dough is made with an all-purpose middle of the road flour, yeast, salt and sugar and sometimes oil. However, the sugar content in this dough is lower than that of a Deep Dish dough and does not need as much time to proof prior to going into the oven. This product can be baked in traditional pizza ovens or conveyors usually within 2 ½ to 3 ½ minutes depending on the temperature and amount of toppings on the pizza. In order to get the full development in the dough you want to give it enough oven time for the yeast to activate with the sugars in the dough and also the sauce. Average temperature range for this pizza is 475 degrees to 500 degrees.
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Cooked with Conveyor 2600/2000