How do I calculate the cost of my dough? – PMQ Pizza Magazine

Question: How do I calculate the cost of my boodle ? Answer: many of us have spread sheets that will automatically calculate our boodle cost for us, but many of the small operators do n’t have that bang-up creature available to work with, so they must revert to the old, try and true method of farseeing hand dough monetary value calculations.

here is how I ‘ve constantly done it. Set-up the postpone below on a cleanse sail of newspaper and run off some copies : now, if you want to figure out what it costs to make your boodle, including such things as labor, overhead, etc. use the rule of 2.5 times the unit dough cost to get a realistic picture of what it is actually costing you to make the boodle, in this lawsuit it would be 2.5 ten 7.8 cents = $ 0.195 ( 19.5 cents ) per boodle while. In working with this mesa it is crucial to remember to show the component amounts in pounds as a decimal fraction. To do this, divide the ingredient weight in ounces by 16. If an ingredient amount is say, 3 pounds and 7 ounces, the decimal fraction sum will be 3.438 pounds ( rounded from 3.4375 pounds ).
The component unit cost is the ingredient cost per impound. If, for exercise, you purchase a 50-pound bag of sugar for $ 19 ( delivered to your door ), the unit cost will be $ 0.38 ( 38 cents ) per pound. For the water price, take your average water charge and see how much water you ‘re using. It may be reported either in cubic feet ( 62.43 pounds of water per cubic foot, or in gallons ( 7.963 pounds per gallon ). not all of that body of water is being used in making your dough, but since a good part of it is either going into the boodle or used in cleaning dough relate equipment, pots and pans/dinnerware the boodle is an appropriate place to charge it against. Hey, person has to pay for it. You can follow the same sketch for calculating the cost of your sauce or anything else with multiple ingredients.
This is the way we used to do it way bet on when – well lets barely say before the day of the hand held calculator or computer with all of its tug saving programs .

Question: I ‘m trying to make a special Chicago-style pizza crust and I ‘m having a problem getting the crust the right color. I ‘ve added eggs and corn flour, but I still ca n’t get the scandalmongering, about orange color I ‘m looking for. Answer: The color you are looking for is not the result of eggs or corn flour, but rather the result of adding egg-shade ( AKA egg coloring ) to the boodle. Question: I ‘m new to the pizza business and I ‘m now looking at vertical and spiral type mixers. There are so many to choose from. With all the different speeds these mixers have, what is the correct accelerate to mix the dough on ? Answer: First let ‘s discuss a little bite about the desegregate of a pizza dough. Pizza doughs are good under-mixed to some extent. That is, it is truly not desirable to fully develop the protein in the flour into gluten. If this is done, the resulting boodle can become excessively baffling and rubber band, making it difficult to shape due to the snap-back or memory properties of the boodle. typically, pizza boodle is blend just to the point of developing a polish boodle appearance. There will be a meaning sum of far gluten development in the dough, but this will come about as a result of bio-chemical gluten exploitation, during the agitation period of the dough ( several hours at room temperature or 18 to 72 hours in the cool ). When the gluten is developed in this manner, the boodle has a very relax feel and is slowly to form without excessive snap-back or memory.

To achieve the proper mix of the boodle, we have found that, using a 2-speed, vertical mixer, it is well to use moo ( 1st. ) speed to blend the ingredients together, then switch to 2nd travel rapidly for the rest of the desegregate. When using a 3-speed mixer, the mixing sequence might be a little different. Use humble travel rapidly to blend the ingredients together. This helps to prevent ingredients from becoming air-borne when you change up to the future higher focal ratio. Continue mixing at abject accelerate until the boodle precisely begins to take on a smooth, satiny appearance. now, change to 2nd accelerate to mix the dough for a minute or thus to finish it. With a 4-speed mixer, you should again use 1st travel rapidly to blend the ingredients in concert, then go to 2nd speed for the bulk of the dough mix. I do n’t ever remember using 3rd or 4th rush on a 3 or 4-speed mixer to develop a boodle. If you do, you will credibly be impolitely reminded by the mixer that this is not something that it likes to do. First, it will stall, or slow down in travel rapidly, then if you hush have n’t gotten the clue, it will begin to overheat and tripper out the thermal overload switch in the centrifugal. once this happens, grab yourself a cup of chocolate and take a break in, it will be respective minutes before the centrifugal cools down and the overloads are automatically reset. Until then, you ‘re without a mixer. If you insist on this course of mixer maltreatment, you will soon notice that your mixer ‘s thermal overloads are tripping out preferably, and more frequently. Hello, Mr. Mixer Repair Man, I ‘ve got this trouble with my mixer. Keep in mind that these are lone guidelines for mixing a pizza boodle, the demand cause and model of mixer that you have, the age of it, its overall mechanical condition, and the conceptualization of your dough will dictate the best speeds to mix your dough. Remember to constantly begin mixing at low speed to blend and wet the ingredients as this will reduce/prevent splash of ingredients, then go to the future higher amphetamine only if your mixer will handle the load without overheating or stall, and mix the boodle merely until it takes on a placid, satiny appearance, any more mix than that will lone make life more unmanageable for both you and your mixer. Got more boodle questions ? Be surely to check out The Dough Doctor ‘s New York Pizza Show Dough Seminar .