@@scali1971 no, the curing process is done after the dough has been pressed. In a lot of the Chicago institutions they do it in the fridge for several days. J Kenji Alt does his overnight for 10-12 hours at room temperature uncovered.
This was never intended for home use. I’m working with Proluxe on a consumer version. This video is intended for commercial use, to show operators how easy it is to press/par bake then finish in their own ovens. Since I don’t own a restaurant, it’s impossible to demonstrate otherwise.
@@mihilist three ovens? Maybe if you use EZ Bake ovens. It's16" wide, 23" deep. How do you know "no business needs it"? If you didn't want to train people on sheeting, and then needing space in cooler to cure for a couple of days, this punches it out AND PAR BAKES it in 8 seconds, killing the yeast, stopping fermentation, allowing you to leave on counter or if you have leftovers store it in cooler. But it's ready to go right away, and you get the same crispiness you would if you cure it in cooler for a few days. The par baking is the special sauce.
It's for people making tavern style pizza for a living. It's a professional device. If you're making hundreds of skins each day, you won't have time to do it all by hand (and good luck finding someone to do it). The press makes the work incredibly fast and efficient and consistent.
And you are clearly ignorant! @pizzacityusa is referring to the arduous process of “rolling” or requiring a dough sheeter, to produce thin cracker like dough, much different than your Neapolitan style or New York style dough….. most pizzerias par bake there crusts and then have to trim them into a circle….This reduces food cost, labor costs, and increases productivity
I really needed this video. I'm going to buy this dough press and have been looking for an informative tutorial like this one. Thank you
Now available at pizzacityusa.com under SHOP
In the same time, a pizza chef makes five pizzas
Vito & Nick's Always presses the sausage into the sauce. Then, light cheese. Not cheese overload.
That thing is awesome 👏
How does the texture compare to the cured dough?
Very similar!
The dough was let on the counter overnight so isn't that "cured" dough?
@@scali1971 no, the curing process is done after the dough has been pressed. In a lot of the Chicago institutions they do it in the fridge for several days. J Kenji Alt does his overnight for 10-12 hours at room temperature uncovered.
Hello I love it where can I get one am in Kenya 🇰🇪
please email me at steve@pizzacityusa.com and we'll figure it out.
Almost completely legit except the cheese must go almost all the way to the edge.
Can I use the dough pro to make Samosa philo sheet
Absolutely. Tortillas too. Anything you want to press and heat (up to 450F).
Nice!
An enormous 5 thousand dollar single use kitchen item...this makes no sense in a residence.
This was never intended for home use. I’m working with Proluxe on a consumer version. This video is intended for commercial use, to show operators how easy it is to press/par bake then finish in their own ovens. Since I don’t own a restaurant, it’s impossible to demonstrate otherwise.
He said business use.
@@stevedolinsky 40+ years in Chicago, no one uses this or needs it. A dough roller would be a better business investment.
@ yet no business needs it, sacrificing the space of close to 3 pizza ovens for this is silly.
@@mihilist three ovens? Maybe if you use EZ Bake ovens. It's16" wide, 23" deep. How do you know "no business needs it"? If you didn't want to train people on sheeting, and then needing space in cooler to cure for a couple of days, this punches it out AND PAR BAKES it in 8 seconds, killing the yeast, stopping fermentation, allowing you to leave on counter or if you have leftovers store it in cooler. But it's ready to go right away, and you get the same crispiness you would if you cure it in cooler for a few days. The par baking is the special sauce.
Dude, cover your hair around food
at home when u cook for ur people do u cover? does anybody cover?
Who's that machine for? If you're not able to shape a pizza dought, it's better for you to find another job.
It's for people making tavern style pizza for a living. It's a professional device. If you're making hundreds of skins each day, you won't have time to do it all by hand (and good luck finding someone to do it). The press makes the work incredibly fast and efficient and consistent.
@@pizzacityusa The other advantage is training new employees is easier since less skill required to roll pizza dough.
Wow are you arrogant!
And you are clearly ignorant! @pizzacityusa is referring to the arduous process of “rolling” or requiring a dough sheeter, to produce thin cracker like dough, much different than your Neapolitan style or New York style dough….. most pizzerias par bake there crusts and then have to trim them into a circle….This reduces food cost, labor costs, and increases productivity