The secrets of a good pizza-place
Linked together with a pizza-place, there is often a restaurant service : the
preliminary definition of the service is the element from which to start in order to plan
and properly dimension a pizza place.
The level of the room - luxury, medium or popular - consequently makes you choose the type
of client which you want to address to.
The alimentary custom is only an aspect , then there is pizza selling price which fixes
the choices of furnishings, confort and service.
Once you have defined the type of the pizza-place, you pass to the identikit of the
product to be realized, fixing its standards : type of pizza to be produced, type of
dough, quality of the basal products ( yeast,flour, etc.), dimention of the establishment
and type of baking. Afterwards you have to state precisely choice and size of the spaces
for their use typology, with the relative, necessary outfits. Many restaurants fail just
because they cannot guarantee a fixed standard, that is to say the reproducibility of the
same features in the years. Pizza is an extremely simple product and, like all simple
things, sometimes it can be difficult to realize.
In order to obtain a good pizza, it is necessary to define the mixture of flour to be used
and the flour-water ratio necessary to prepare the dough.
Water features are important as well as the type of leaven, since you can use both natural
leaven and yeast. Leaving is influenced by the type of leaven as well as by the relative
humidity, the temperature and the ripening time.
These are the variables which determine the quality of the dough and also the final
quality of your pizza. If you want to get a good dough and a good leavening, which stays
constant for the whole time of your service and which can be repetable in the time, it is
necessary to furnish the laboratories with a kneading machine and some cold stores with
the authomatic control for temperature and humidity so that, once the standard has been
defined, you can fix the operative conditions.
Sharing the dough, so as to obtain little round loaves, is really important. On the market
there are machines able to share the dough without compromising its features, to which you
can add a machine that makes the loaves round, so giving them their characteristic shape.
Another important choice regards the type of shape and its dimensions.
Ovens can be electrical or wood-burning. The latter, dimensions being equal, has got a
higher productivity than the former ( an oven with a capacity of 10 pizzas of 28 cm. in
diameter can produce 60 pizzas an hour ) and, considering costs, they are more convenient.
Besides they reach the right temperature more quickly than the electrical ones. The
wood-burning oven presents unfortunately some disadvantages due to the impossibility to
standardize working conditions, linked to the type of wood used and to the following
baking loads, which depend on the operator. Therefore, from this point of view, the human
factor is very important. Coming to the facts, the operator in charge of baking, needs to
be really good and skilled. Besides another inconvenience of the wood-burning oven is how
to clean it.
In fact, considering this aspect, it is more expensive than the electrical one. The
wood-burning oven also needs a place for the wood storing and labour for its running. In
order to get a good performance, it must be realized with refractory material and
characterized by a perfect relation between the highness of the baking room and the mouth
of the oven. The outer part is to be realized with insulating materials so as to avoid
heat passing. Electric ovens have the advantage to fix and check the working standards and
they don't require labour for their running.
Easy to set up and to clean, these ovens don' t need particular conduits for the expulsion
of the fumes. The disadvantages are : longer baking times, a longer time to reach the
right temperature, no browing effect. |
