In case anyone is wondering why I go by the handle "Pizza Man" - I worked for Domino's pizza from 1993-1996. That corresponds to the time I first started going online - mostly BBS stuff back then. So "Pizza Man" seemed appropriate at the time, and it's too late to change it now. :)
Some thoughts on pizza delivery: it is an EXCELLENT part time job for a season. If you are in college and want a job in the evening with flexible hours and pretty good income then pizza delivery is the way to go. Tips are very nice, and you get cash to take home every night. I used to average around $10 an hour (including tips and hourly wage), which wasn't too bad 15 years ago. I'm sure the drivers do even better now (although gas prices aren't what they were). Pizza delivery is also an excellent supplemental job for someone who needs a little extra cash. Dave Ramsey recommends pizza delivery as one of the best ways to jump start getting out of debt, and I agree.
Having said that, the full time pizza business is not so great for a career path or for someone with a family. For a career, you can't really make a living with pizza unless you own a restaurant. The shift managers make less than the delivery drivers (no tips). They have to work evenings and many hours to make a go at it, which is hard on the family.
I have a buddy who started working for Domino's the same time I did. He now is the head manager of his own restaurant. He makes good money, but puts in about 60 hours a week. He has to work evenings and every weekend. Not for me. I'm glad I moved on with my career goals and went instead into IT.
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Saturday, January 19, 2008
Wednesday, April 19, 2006
My pizza dough recipe
My pizza dough recipe:
(this will give you enough for a 14-16 inch pizza)
3 cups flour
1 and 1/3 cup COLD water
2 tables spoons olive oil
1 table spoon grated parmesan cheese
1/2 teaspoon salt
1 packet dry yeast
Mix and then knead dough for about 5 minutes. If dough sticks to the hands, lightly sprinkle more flour as needed. Form nice round patty of dough. Place in covered container.
For quick dough, allow to rise at room temperature for about 5 hours. Or place in fridge for 12-18 hours to rise overnight. I find that slow rising (in the fridge) dough has better flavor. If you have lots of time (like 24 hours) you can cut down the amount of yeast used.
Tossed dough: you will find that tossed dough has much better flavor than rolled dough. When you roll dough, it pops the little pockets of air from the yeast. Dough with no air pockets is like soda pop with no fizz. You know all those homemade pizzas you've had that taste like crap? Flat dough is why.
How to toss pizza dough: The trick is to knead around the edge of the dough first, and to stretch it out a bit with your hands, then toss it back and forth between your hands, always avoiding slapping the middle as much as possible (slapping in the middle thins the dough out too much). There is really no need to spin it in the air like you see them do at some restaurants. Throwing into the air is done for show, and won't improve the quality. To really learn how to toss dough, nothing beats the experience of working at a pizza joint. They're always looking for workers. And since they're busy in the evening you won't have to quit your day job. You'll have a useful skill to last a lifetime.
The pan: A well seasoned cooking stone work well. Or a pizza screen. Lightly lay dough on pan so that it doesn't stick.
Sauce: Regular tomato sauce work fine. Take it easy on the sause. Otherwise it overwhelms the other flavors. 4-6 oz is plenty. Spread evenly on dough, and leave about a half an inch on the edge.
Cheese: about 1/2 a pound of grated mozzarella for a 14 to 16 inch pizza.
If you're doing a 1 or 2 topping pizza (like pepperoni or Hawaiian), dump all the cheese on first, and put the topping on top. If you're doing multiple toppings (like a combination), sprinkle about half the cheese on at first, then the toppings, then the rest of the cheese.
Toppings I've tried: pepperoni, Canadian bacon, pineapple, onions, green peppers, jalapeños, sausage, mushrooms, chicken, hamburger, olives, asparagus (steamed ahead of time).
One of my favorites is BBQ chicken pizza. Add about 50% BBQ to your sauce mixture, and then add a generous portion of pre-cooked chicken, onions and green peppers.
Baking: Pre-heat oven to 450, bake for 10-15 minutes, or until done. Watch early on for dough bubbles, and pop 'em if needed.
(this will give you enough for a 14-16 inch pizza)
3 cups flour
1 and 1/3 cup COLD water
2 tables spoons olive oil
1 table spoon grated parmesan cheese
1/2 teaspoon salt
1 packet dry yeast
Mix and then knead dough for about 5 minutes. If dough sticks to the hands, lightly sprinkle more flour as needed. Form nice round patty of dough. Place in covered container.
For quick dough, allow to rise at room temperature for about 5 hours. Or place in fridge for 12-18 hours to rise overnight. I find that slow rising (in the fridge) dough has better flavor. If you have lots of time (like 24 hours) you can cut down the amount of yeast used.
Tossed dough: you will find that tossed dough has much better flavor than rolled dough. When you roll dough, it pops the little pockets of air from the yeast. Dough with no air pockets is like soda pop with no fizz. You know all those homemade pizzas you've had that taste like crap? Flat dough is why.
How to toss pizza dough: The trick is to knead around the edge of the dough first, and to stretch it out a bit with your hands, then toss it back and forth between your hands, always avoiding slapping the middle as much as possible (slapping in the middle thins the dough out too much). There is really no need to spin it in the air like you see them do at some restaurants. Throwing into the air is done for show, and won't improve the quality. To really learn how to toss dough, nothing beats the experience of working at a pizza joint. They're always looking for workers. And since they're busy in the evening you won't have to quit your day job. You'll have a useful skill to last a lifetime.
The pan: A well seasoned cooking stone work well. Or a pizza screen. Lightly lay dough on pan so that it doesn't stick.
Sauce: Regular tomato sauce work fine. Take it easy on the sause. Otherwise it overwhelms the other flavors. 4-6 oz is plenty. Spread evenly on dough, and leave about a half an inch on the edge.
Cheese: about 1/2 a pound of grated mozzarella for a 14 to 16 inch pizza.
If you're doing a 1 or 2 topping pizza (like pepperoni or Hawaiian), dump all the cheese on first, and put the topping on top. If you're doing multiple toppings (like a combination), sprinkle about half the cheese on at first, then the toppings, then the rest of the cheese.
Toppings I've tried: pepperoni, Canadian bacon, pineapple, onions, green peppers, jalapeños, sausage, mushrooms, chicken, hamburger, olives, asparagus (steamed ahead of time).
One of my favorites is BBQ chicken pizza. Add about 50% BBQ to your sauce mixture, and then add a generous portion of pre-cooked chicken, onions and green peppers.
Baking: Pre-heat oven to 450, bake for 10-15 minutes, or until done. Watch early on for dough bubbles, and pop 'em if needed.
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