Pizza Today - January 2021 - 21

Y

our dough is the heart and
soul of your menu. No
question. When I opened
Andolini's, I made the dough alone
every morning. If something went
wrong, it was on me to figure it out.
After a year of working every day
and dealing with whatever dough
crisis had come up, I made a plan to
finally take a day off. I was terrified
of what would happen. How could
I make sure my staff knew how
to make it the same as me? How
could I ensure they were prepared
for success and equipped to handle
any issue that might arise without
needing me? I would need to make
a system. A system that was simple
to execute that allowed for situational issues. Having a standard
operating procedure for every situation is necessary. I know now that
it's the only way to maintain dough
consistency, not only in one store
but across multiple stores as well.
Recipe Poster
Coca-Cola makes different parts
of coke in separate factories, so no
one employee knows how to fully
replicate the recipe. You, on the
other hand, don't have that luxury.
As much as your dough recipe may
be proprietary to you, if the staff
you entrust to make it doesn't know
the recipe, it doesn't matter. You
might think they know the recipe,
but are you sure? I put the dough
recipe on a blown-up poster near
the mixer, so there's no ambiguity
about making it right every time.
Additionally, I teach each dough
maker how to make it right via a
video of the exact right way to do
it. Anyone that will ever touch a
mixer needs to meet with me or
watch that video and take a test
on making it correctly. Even if you
personally train your dough people
and have them recite the recipe
to you verbatim, they must have a
prominent, focal reference point. A
visible recipe, near the mixer, makes
this a reality.

020_PIZ_0121_KK.indd 21

Printed Time & Date Labels
Dough is highly variable. You want
to know for sure how many hours it's
fermented, so merely a date on the tray
or dough box isn't enough. I use a label
machine connected to a tablet that prints
stickers of who made the dough, what
batch and what time of day. These systems are super affordable, ensure quality,
and are a time saver. Also, if there's ever
an issue, we know exactly who to turn to
and what time to look at on the cameras.
Monday 9 a.m. vs. Monday 4 p.m. will
make a huge difference for a dough's rise,
so having a date and time and knowing
real rise time is paramount to consistency.
Extenuating Circumstance SOP
For everything that can go wrong with
your dough, have a fallback procedure.
If the dough is blown-out, do you put
it into another batch, turn it into garlic
knots, or toss it out? Side note: don't toss
it out; there's always something else you
can do with the blown-out dough. If the
dough is too sticky, what should your

staff do about it? If it's cooking too fast,
what's your resolve? Plan all this out and
put it on your poster and/or train staff on
it. Unplanned things will go wrong; it's
your fault if you let issues repeatedly
occur without a plan. Additionally, I have
a color chart on my oven of what pizza is
too burnt and what isn't cooked enough,
so they know what variance is acceptable
and which is not.
Portion Smart
Don't measure dough ingredients
each time you make a new dough.
Instead, take all the batches you plan to
make that day and portion them all at
once. Let's say it's eight doughs for the
day; measure out eight portions of yeast
ahead of time. That way, it'll be obvious if
one is mismeasured, and you'll have this
part of the procedure done. You'll avoid
double duty and/or wasting time measuring each batch. Do this for your oil,
salt, yeast and even water. If you're keeping your water refrigerated, do that ahead
of time as well. Have your ingredients
set before you start your dough process.

12/14/20 12:26 PM


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Pizza Today - January 2021

Table of Contents for the Digital Edition of Pizza Today - January 2021

Pizza Today - January 2021
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Business Forecasting
Cleaning Protocols
Studying the Numbers
Lasagna
Small Market Menus
Chicken Pizzas
COVID-19 Mental Fatigue
New Year’s Business Resolutions
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - January 2021 - CT1
Pizza Today - January 2021 - CT2
Pizza Today - January 2021 - Pizza Today - January 2021
Pizza Today - January 2021 - Cover2
Pizza Today - January 2021 - Commentary
Pizza Today - January 2021 - 4
Pizza Today - January 2021 - 5
Pizza Today - January 2021 - 6
Pizza Today - January 2021 - 7
Pizza Today - January 2021 - Digital
Pizza Today - January 2021 - 9
Pizza Today - January 2021 - Conversation
Pizza Today - January 2021 - 11
Pizza Today - January 2021 - Mike’s Monthly Tip
Pizza Today - January 2021 - 13
Pizza Today - January 2021 - Man on the Street
Pizza Today - January 2021 - 15
Pizza Today - January 2021 - Building Blocks
Pizza Today - January 2021 - 17
Pizza Today - January 2021 - Tony’s Trending Recipe
Pizza Today - January 2021 - 19
Pizza Today - January 2021 - Knead to Know
Pizza Today - January 2021 - 21
Pizza Today - January 2021 - 22
Pizza Today - January 2021 - 23
Pizza Today - January 2021 - Destinations
Pizza Today - January 2021 - 25
Pizza Today - January 2021 - Business Forecasting
Pizza Today - January 2021 - 27
Pizza Today - January 2021 - 28
Pizza Today - January 2021 - 29
Pizza Today - January 2021 - Cleaning Protocols
Pizza Today - January 2021 - 31
Pizza Today - January 2021 - 32
Pizza Today - January 2021 - 33
Pizza Today - January 2021 - Studying the Numbers
Pizza Today - January 2021 - 35
Pizza Today - January 2021 - 36
Pizza Today - January 2021 - 37
Pizza Today - January 2021 - Lasagna
Pizza Today - January 2021 - 39
Pizza Today - January 2021 - Small Market Menus
Pizza Today - January 2021 - 41
Pizza Today - January 2021 - Chicken Pizzas
Pizza Today - January 2021 - 43
Pizza Today - January 2021 - COVID-19 Mental Fatigue
Pizza Today - January 2021 - 45
Pizza Today - January 2021 - New Year’s Business Resolutions
Pizza Today - January 2021 - 47
Pizza Today - January 2021 - 48
Pizza Today - January 2021 - 49
Pizza Today - January 2021 - Product Showcase
Pizza Today - January 2021 - 51
Pizza Today - January 2021 - Pizza Today Yellow Pages
Pizza Today - January 2021 - 53
Pizza Today - January 2021 - 54
Pizza Today - January 2021 - 55
Pizza Today - January 2021 - 56
Pizza Today - January 2021 - 57
Pizza Today - January 2021 - The Marketplace
Pizza Today - January 2021 - 59
Pizza Today - January 2021 - 60
Pizza Today - January 2021 - 61
Pizza Today - January 2021 - 62
Pizza Today - January 2021 - 63
Pizza Today - January 2021 - 64
Pizza Today - January 2021 - Expo Spotlight
Pizza Today - January 2021 - 66
Pizza Today - January 2021 - Cover3
Pizza Today - January 2021 - Cover4
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