Special case: Pizzeria

Special case: Pizzeria

The optimal gluten free pizza – a question of efficient and safe work.

Precautionary measures in the special case: PIZZERIA

1. Separate oven

  • Opt for separate ovens: This solution means you don't need to interrupt the baking of pizzas containing gluten, thus also avoiding the danger of contamination. Electrical table ovens (50 °C to 500 °C) with fireproof stone are available on the market, which are easy to accommodate as they take up very little room.

2. Oven used for various purposes

  • If only one oven is available, the baking of pizzas containing gluten must be interrupted. The gluten free pizzas should not be pushed directly into the empty oven, and instead on baking trays with a high  rim. The baking tray protects the gluten free pizza during the baking process. It also allows the same pizza shovel to be used as the one used for pizzas containing gluten.

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3. Ingredients and equipment

Do not use the same ingredients (sauce, mozzarella, oregano, etc.) as for pizzas containing gluten, if the latter have been in contact with floured hands or cooking utensils. We recommend that you keep the ingredients for gluten free pizzas in re-sealable, clearly marked special containers and use separate spoons for sauces and other ingredients. A practical solution is a work bench with an extractable work surface – the Schär Box. That gives pizza chefs the option of creating their own, safe corner.

4. ‘Schär Box’ workbench

  • The Schär Box needs to be assembled in a corner or at one side of the restaurant kitchen or in an area already authorised according to the applicably hygiene provisions. This element made completely of steel consists of a steel work surface that can be extracted from a storage space running on rails. The work surface measures100 x 70 cm and promotes rapid and safe work. In order to avoid any contaminations during the preparation of gluten free dishes, the box must be immediately reclosed after every use.
  • The box may also be used to store utensils and small devices, such as spoons, pizza-cutting wheel, dough stabber, rolling pin and pizza shovel. Such utensils may only be stored in the box and only used for preparing gluten free products. All parts of the box need to be cleaned after every working day.
  • For further information on the oven and the "Schär Box", please contact us

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Processing of gluten free pizza dough

1. Rolling out the dough

You need the following devices and products to correctly process gluten free pizza dough:

- separate pizza shovel for gluten free pizza (preferably with a short handle)
- pizza-cutting wheel
- Tomato sauce spoon
- Scissors
- Baking paper
- Schär's gluten free rice flour
- Schär's gluten free pizza dough (thawed) 

Tips for use: 

The correct storage of the Dr. Schär Foodservice gluten free pizza dough is the be all and end all for an optimal result. Being a sensitive product, the dough should be exposed to as few temperature fluctuations and/or high temperatures as possible during storage. To get the best out of this product, please adhere to the following valuable tips:

 

  1. Allow the Schär pizza dough to thaw for at least 12 hours in the fridge at  4 °C in the protective film (recommendation: preferably overnight).
  2. The dough may remain in the fridge for 3 days in a row at 4 °C, without any loss of quality occurring.
  3. If the product is stored at room temperature after being thawed, it should be used immediately and not returned to the fridge.

To this end, you should spread the baking paper out on the work surface, cut it into square shapes and generously sprinkle with flour (see photo). Cut the protective film with the scissors. To activate the raising agent, knead the dough with your hands for approximately 30 to 40 seconds until it becomes elastic. Place the gluten free dough ball in the middle of the baking paper and stretch it with light finger pressure until the desired diameter has been reached. Keep turning the baking paper while doing so.

Gluten free pizza dough should only be processed by stretching, i.e. by continuous pressure with the fingertips and palms of the hand. If necessary, use a rolling pin. To do so, press the inside of the pizza flat and not the 4 to 5 millimetres at the edges of the disc of dough. A thicker pizza edge will be crispier and will not dry out during baking. To ensure safer and quicker work, you could prepare the dough earlier, instead of during the ongoing operation, and store the ready discs of dough in the fridge for 24 to 36 hours. You can also add the ingredients to previously ordered pizzas up to 2 hours in advance and store them at room temperature in the Schär Box (or on the surface reserved for gluten free preparation). Please note that care should be taken to protect gluten free pizzas against contaminations.

2. Baking gluten free pizzas in separate ovens

Baking only gluten free products in separate ovens on a fireproof stone results in quickly prepared pizzas with an optimal consistency and full aroma. To achieve this, remove the pre-prepared disc of dough from the Schär Box, add the ingredients and push it into the oven. To prevent the dough sticking, it is recommended that you cut the baking paper around the pizza edge and initially allow the pizza to bake for at least one to two minutes with the baking paper. Then lift up the pizza base and remove the paper to prevent it burning. 
To achieve the best results, pre-heat the separate electric oven to 350 °C upper heat and 300 °C lower heat. The baking time varies between 3 and 5 minutes, depending on the density of the pizza topping and aspired serving speed. After baking, lay the gluten free pizza on the work surface of the Schär Box (or the surface reserved for gluten free preparation), then transfer it to the plate and furnish it with an ID before serving (Schär flag).