How to Produce Commercial Pizza

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Making a good commercial pizza is dependent on three things: taste, the ability to be consistent and profitability. A pizza has to taste good to the majority of people who try it, and you---along with your employees---have to be able to reproduce the same pie consistently. You also must be able to do this within a certain price range, taking into account food cost and labor. Figuring out your unique pizza recipe has to take all of these variables into account.

Things You'll Need

  • Dough ingredients
  • Dough mixer
  • Dough pans
  • Oil
  • Sauce ingredients
  • Whisk
  • Pizza screens
  • Pizza toppings
  • Oven
  • Begin your research with your dough. The dough will be the basis for all of your other recipes, so find one that you like and that will match your particular pizza style. Thick crust, thin crust or whole wheat, each recipe has a different flavor and demands different uses. Make some test batches, cook them up and taste-test them until you are satisfied.

  • Look at basic sauce recipes and decide where you want to go with your flavor. There are sweet sauces, mild sauces, sauces with spice, and chunky sauces. None of them are wrong---it's all just a matter of flavor choice. Pick one that you can eat every day.

  • Make test pizzas to determine the amount of each ingredient that you will put on each pizza. Count the pepperonis, measure the vegetables and use ladles or spoodles (spoon ladles) to measure the sauce for each pie.

  • Do a cost breakdown for each topping, each ladle of sauce and each ounce of dough. Figure out the average cost of a large pepperoni pizza---that is the most common order and a good baseline to begin your cost breakdown.

  • Simulate training on a crowd of volunteers. Family and friends come in handy for this exercise. Take total amateurs and teach them to make a basic pizza using your recipes and your techniques. See how long it takes them to learn to make a consistently acceptable pie. Use notes from this session to change your recipe or teaching style, if necessary.

  • Hold taste tests with a variety of people. Take some to local fire stations and police stations. Give some to local schools. Connect with a PTA group or Scout troop and supply their meetings. Make the sampling contingent upon getting honest feedback and suggestions for improvement.

  • Adjust your recipes and training methods until you have a pizza that is tasty and easy to make while still coming in under the cost price point that you have set for yourself. When you have found this recipe, you are ready to set up your restaurant and open for business.

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