December 16, 2014 - 10:35am
pizza crust
I am looking at buying a pizza shop, it's a former Domino's with their conveyer belt pizza oven. The problem is most of my knowledge is with traditional pizza dough. The only pizza chain I worked with was Little C's and they have a premade dough that I do not want to duplicate. If anyone knows of a good recipe for one of these ovens which can cook in 5-8 minutes, it must rise and cook in oven cannot be precooked, speed is the key.
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How hot do the ovens get? That seems like one of the most important factors. In a hot oven with a thin dough, your cook time should be 5 minutes or less with a basic (flour, water, salt and yeast) dough.
Though I would imagine that a Domino's oven would be set to go to a lower temp since they probably use an enriched dough. This may not be the right oven for you - I'd advise learning more about what control you can have over it as is, and if it is indeed set to only go to a low temp, seek out the help of an oven repairman/specialist and see if those controls can be overrided.
Your equipment should match your needs, not limit you. If this oven is not designed to make the pizza you want, I doubt there is a dough that will make your oven better.
It sounds like you have not made a purchase yet. Can you try before you buy?
I just wanted to add to the advice cerevisiae gave. The best pizza in the world uses only flour, water, yeast, and salt in the crust and bakes in under a minute! But, you need a very hot oven to do that. Find out what the upper temp limit is to the Domino's oven, and let us know what you find out. Then, we can advise whether the oven will work for your time constraints or not. I know my home oven only goes up to 500F and I can cook a pizza in about 10 minutes with the dough I use. Higher heat also means you need more water in the dough to keep from catching fire. For some excellent reading on making the very best pizza dough that you can, look here.
cmoore, I suggest you browse the posts at http://thinktank.pmq.com/ it is a forum for those in the pizza industry. I am not a member, but if you are opening a professional shop, it is probably worth your time to register and see what you can find out on that site. There are not many home pizza makers that are familiar with conveyor ovens.