Pizza Rollout

[PuroMax]

I've seen some stressful days and terrible circumstances inside a high volume kitchen. Typically on a busy day we don't stage dough by skins, we do it by trays, and rollout will actually become a shift duty. Yesterday I stumbled onto something great. I innovated the "double stack rollout". It's done by pushing two pieces of dough together, rolling out as usual, and then peeling them apart when they come out of the machine. Has anyone ever heard/thought of this before? It works great if you're working a tandem rollout, because you can just hand a skin off to the other guy to pan.

[Shiney Happy Jenn]

Nice one Puro...

Do the skins come out okay though..as in, not to thin or fat?

I suppose when you are in a tight situation, little details like this might not matter....man oh man i know what it's like to be in a crazy Kitchen during a peak.

[sungun12]

see, you just need to have a hardcore person like me, during busy season, I would rollout 137 larges (cause thats how many pans we have) in under an hour....and be the opening manager. but like i said, im hardcore. and i have a huge ego.....

[PuroMax]

137 skins in under an hour... Somebody's not using the screen!!

[sungun12]

well actually......i cant use the screen right now cause the other day i did a little rearranging and i moved the mixer and i kind of pulled the cord a bit. so i lifted up the bowl, turned it on and didnt realize the screens were in there!!! they turned into a big mangled mess. all that was ok was the indy and small!!!

oh and yes, i do use the screens. come on, you think id let my cm catch me doing something wrong??? i value integrity. if they have to do it, so do i.