Consistent dough in a pizzeria
The same dough every day, whoever is on shift. Standards, batch scaling, production schedules, staff training and quality control.
- Teacher: looking for a partner
- Teacher: looking for a partner
What you will learn
- Write one dough standard your team can follow
- Scale it from expected covers to an exact batch
- Build a production schedule around opening hours and busy days
- Train new staff to make the dough in their first week
- Measure, record, and trace a bad batch back to its cause
Who it is for
Pizzeria owners, head pizzaioli and people opening a pizzeria. You make dough in batches for service and need it to come out the same with different people on shift.
Draft syllabus
9 Lessons, 1 Recipe
- Write the standardLessonOne formula in percentages, one target dough temperature and one ball weight. Everything else starts there.
- Scaling batchesLessonFrom covers to balls to kilos of flour, without rounding errors on salt and yeast.
- The production scheduleLessonPlan mixing, balling and maturation around opening hours, days off and weekend peaks.
- Controlling dough temperatureLessonSet the water temperature from the room, the flour and the mixer, for every batch and every season.
- Flour supply and changesLessonRead a spec sheet, compare lots, and adjust when a supplier or a bag changes.
- Mixers, boxes and ovens at volumeLessonLoading a spiral mixer, batch sizes, stacking boxes, fridge space and oven recovery during service.
- Training the teamLessonTurn the standard into steps a new person can follow on their first shift.
- Quality control and recordsLessonWhat to measure and write down for every batch, and how to trace a bad night back to its cause.
- A full service batchRecipeMake one batch for a real service from your standard and check it against your targets.
This is a draft plan. Lessons are not open. The partner who builds the course will shape the final version.
Questions
- Can I take this course now?
- No. It is an idea with a draft plan. Nothing is for sale and there is no start date yet.
- Who will teach it?
- We do not know yet. Pandough is looking for a pizzaiolo or teacher to build the course with us.
- What happens if I join the waitlist?
- You confirm your address once. Then we send one email when this course starts. Academy updates are a separate, optional checkbox.
- What will it cost?
- There is no price. It will be set together with the partner, before anything goes on sale.
Requirements
- Prerequisites
- You run or work in a pizzeria, or you are planning one. You already know how to make pizza dough.
- Equipment
- Your kitchen as it is: a spiral mixer, dough boxes, a fridge or proofing space, a thermometer and your oven.
Are you a pizzaiolo or a teacher?
Pandough has the dough tools: calculator, schedules, flour and oven data. A course needs someone who can teach. If that is you, let's build it together.
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