A Squishy lesson! A Squishy lesson.. coming right up!
I'm so glad you've given me the opportunity to bug you to bits
Dough... Will you be working with fresh dough? You pizza place sounds a bit different than mine in that you will be interspersing making the pizzas with the deliveries... I'm going to run with the assumption that since you won't be in the store all the time, they will have someone else in the dough position. It can't hurt to learn.. but I'll add those tips later.
So.. from your pizza dough on a screen... sauce... slide over to the sauce bucket... 1 ladel of sauce, not heaping, just right below the line... the ladel should be the right amount for a typical pizza. Empty the sauce right in the middle of the pizza. turn your ladel over.. and from the very middle, with just the slightest pressure, start circling it around until your sauce is evened out.
Yes.. you will learn better in real life! But I want to help, so there
I have nowhere else on the forum to be a know-it-all today.
Leave a half inch or so for the crust.. this depends on the pizza places preferences though. Never press too firmly with the ladel or try to over-do the flattening out of the sauce... pressing will make the dough stick to the screen.
Saucing is an art... fortunately it is easier to pick up than some other things.
Some places like the toppings on before the cheese, most like them after.. so we will move on to cheese.
Hopefully they have a cheeser. It's a big doo-daa with a wide open bottom the pizza sits under... and a small top you empty the cup of cheese in.. then you press the button, and waaa laaa.. perfectly dispersed cheese falls down on the pizza.
If no cheeser.. I feel bad for you. Someone will inevitably come stand behind you and say "Too much cheese" "Not enough cheese". But anyway, you take the cheese cup and empty it into your hand, halve the cheese into both hands, then spread it around. It's best to start cheesing the outside and work your way towards the crust. You can use another partial cup of cheese to fill it in a bit.
It's best to use only 2/3 a cup of cheese the first sprinkle.. and if you have to end up using more than a cup to fill in spots.. it's easier to disguise you did it
Pepperoni... take a stack of pepperoni in one hand... and with the other, start peeling them off and dishing them out like playing cards. Initial circle of pepperoni should be around the outside edge (start all your topping around the outside, general rule) and do subsequent circles of pepperoni until you get to the middle... not overlapping the circles. Different places have different pepperoni requirements.. so I'll have to leave you there.
When it comes to cheese, toppings and such.. it is always a fine line between what will be a decent looking result for the customer, and the food production costs of the store. Each establishment will have a different postion on that line. You just have to follow the wishes of whoever is in charge.
Be careful, if you are told to use less toppings, that you don't subsequently use too little... then the pizza may be sent back... instead just shave a bit off at a time until the boss is happier.
Those are all the hints I can give you over the internet. I will be back with an installment of dough tossing 101.. wether you want it or not.. hehehe
If you have a specific problem ... you can always complain about it to me, you know! I'm ever so very helpful!
Right???
Yes momma... Lostness.com ...
