Specialist Pizzerias

Specialist Pizzerias

How to work efficiently and safely to offer a great tasting pizza.

Special guidelines for PIZZERIAS

1. Dedicated oven

  • Opt to use a separate oven: this solution means that you won’t have to interrupt the production of gluten-containing pizzas, thus avoiding the risk of cross-contamination. Electric table-top ovens (50°C–500°C) equipped with a baking stone are available on the market. Its small size makes it easy to fit into an existing structure.

2. Mixed-use oven

  • In the event that only one oven is available, it will be necessary to suspend the cooking of gluten-containing pizzas; do not place the pizza directly on the oven shelf, but instead isolate it by using a baking tray with raised edges and bake it in an oven that is otherwise empty. The baking tray protects the pizza during cooking and allows the usual pizza paddle to be used.

Article02_Pizza und Brotlaib auf Tisch.jpg

Condiments and utensils
Do not use the same condiments that are used for gluten-containing pizzas as they can come into contact with hands and utensils that have been dusted with flour (e.g. pizza sauce, mozzarella, oregano, etc.). We advise placing condiments for pizzas in dedicated containers that are clearly identifiable and resealable and to use dedicated utensils for the sauce and other ingredients. A practical solution is a Schär Box workbench featuring a retractable work surface, which offers the pizza chef the possibility of creating a dedicated and safe area for preparing pizzas.

3. ‘Schär Box’ workbench

  • The Schär Box must be positioned in a corner or along the side of the kitchen, or in a designated area that has already received authorisation in accordance with the health and safety legislation currently in force. The workbench, which is made entirely of steel, comprises an extendible steel work surface on runners, which slides out from a ‘container’ cavity. The work surface is 100 x 70 cm and is designed to enhance speed and safety when in use. The workbench must be opened and closed each time it is used for the preparation of products, in order to prevent any risk of cross-contamination.
  • The workbench can also hold utensils/small implements such as a spoon, pizza cutter, serrated pastry cutter, rolling pin and pizza paddle. These utensils must be stored solely inside the workbench and used only for the preparation of products. At the end of every working day, each workbench component must be cleaned.
  • To obtain further information about the oven and ‘Schär Box’, please contact the NIP (Nazionale Italiana Pizzaioli [Italian National Association of Pizza Chefs]), whose head offices are in Forlì, tel. no: +39 (0)54335938 – (Dovilio Nardi)

Article02_Pizzabaecker belegt Pizza.jpg

Preparation

1. Dough preparation
To ensure the  dough is correctly prepared, the following equipment and products are required:

  • Pizza paddle solely dedicated to  cooking (short handle preferable)
  • Pizza cutter
  • Spoon for tomato sauce
  • Scissors
  • Baking paper
  • Schär  rice flour
  • Defrosted Schär  pizza dough

Tips:

Schär Pizza Dough is a very delicate product and its correct storage has a direct impact on the final result.
It is essential that the dough is not exposed to sudden changes in temperature and/or high temperatures during storage.
To help you get the best out of this product, we therefore encourage you to follow a few useful tips:

1. Defrost the Schär Pizza Dough in the fridge at 4°C, leaving it in its protective film, for a minimum of 12 hours (we advise doing this the night before use).
2. The dough can stay in the fridge for a maximum of 3 consecutive days at 4°C, to ensure its properties remain unchanged.
3. If, once defrosted, the dough is kept at room temperature, the product must be used immediately and must not be placed back in the fridge.

Roll the baking paper out on the workbench and cut off a square-shaped portion, sprinkling a sufficient quantity of flour on top of the paper, as in the photo. Using the scissors, cut the nylon film away from the ball of pizza dough. Knead the dough with your hands for around 30/40 seconds to activate the thickening agents and make the dough more malleable. Then position it in the centre of the baking paper and start to gently flatten out the ball of dough without stretching it; you can make this task easier by rotating the piece of baking paper with the ball of dough on top. In fact, the pizza dough can only be stretched by flattening it out, that is to say, by exerting continuous pressure on the product with your fingertips and the palms of your hands. If necessary, use a rolling pin to work it outwards in a uniform manner. Try to work more from the centre of the pizza and not the 4/5 millimetres at the edges of the pizza disk. When the edge is left thicker, it will retain its pleasant aroma and prevent the pizza from drying out during cooking. To improve safety and speed up food preparation, it is possible to avoid working on the dough during serving hours by keeping pre-prepared pizza disks in the fridge for 24–36 hours. It is also possible to add the toppings and keep pre-ordered pizzas at room temperature for up to two hours before use, storing them in the special Schär Box workbench (or on the dedicated surface for product preparation). The items should be properly covered to protect them from any possible cross-contamination.

2. Cooking in a dedicated oven
At the time of use, take the stretched dough out of the Schär Box, add the topping and place it in the oven. It is advisable to cut the baking paper again, following the edge of the pizza, and bake the pizza first with the baking paper for at least one or two minutes to allow the dough to cook a little and prevent it from sticking to the bottom of the oven. After this initial minute or two you can lift up the base, removing the baking paper to prevent it from burning. Baking the pizza on the oven stone in a dedicated oven yields optimum and immediate results, ensuring the product is aromatic and nicely crisp. For best results, the separate electric oven should be heated until it reaches a temperature of 350°C for the upper element and 300°C for the lower element. The cooking time varies between three to five minutes, depending on the amount of topping and the speed of service that you want to offer. Once cooking is complete, take the pizza out of the oven, then place it on the Schär Box work surface (or the dedicated surface for preparation); place it on the plates and, before serving, ensure it is clearly marked as.

Furthermore, it is possible to make many other delicious recipes using the Schär Pizza dough, two of which we have given below. The full recipe book is now available for download