How to Keep Commercial Pizza Dough from Sticking
If you’ve ever pulled fresh pizza dough balls off of a rack and slapped it down onto a counter, shaped it very nicely and laid out all the toppings perfectly, you know that the hard part has just begun. How do you get the dough to keep from sticking to that countertop? It’s something that happens to all restaurant owners, especially if you’re just starting out on the business. And how do you keep pizza after pizza from sticking, without wasting tons of profit in flour every day?
Yes, flour is the key to keep your commercial pizza dough from sticking to the counter – or any surface you place it on, for that matter. But when you need pizzas to be ready quickly, you may not have time to be sprinkling flour everywhere. And you also don’t want to be throwing your money all around your kitchen all the time either. The answer then, is wood.
Having a very large wooden cutting board, or a countertop made of butcher block, is the key to keeping your dough from sticking. Flour sticks very naturally and very nicely to wooden surfaces, and you’ll only need to sprinkle it once or twice with flour throughout the entire day. Because the surface will be “always dusted” you’ll save time – and flour!
Of course, you could do away with flour altogether and simply start buying freezer to oven dough for your menu items. Because these stay frozen until cooked, you can place them anywhere you want and it will always pick up nicely, and stiffly, so you can then just place it wherever you need – like on that baking tray!
And remember, you’ll need to keep that dough from sticking to the tray once it’s cooked too, so don’t forget to always drizzle a bit of oil on it, or sprinkle it with cornmeal before putting the dough on top!