Making your own dough is a rustic, high-intensity labor of love. Most pizza shops start out making their own dough. They may even develop their own recipe over time.
There’s a lot of advantage to making your own dough. Unique taste is important when it comes to pizza. And flavor is key. But sometimes you’re so good at making pizza that you may need to start working with pre-made crusts or dough balls.
The reason? You might not be able to afford any inconsistency at all once your name gets out there. You usually can’t wait for an employee to get sick to find out that no one else can make the dough.
Of course, making dough takes a while, too. If you’ve reached the scale where you are thinking about keeping your dough exceptionally consistent, chances are that the cost of outsourcing your dough to a dough maker is about the same as paying someone to make it at 3 a.m.
Getting the Recipe Right
Of course, you’ve got to have the right fit. Choosing a great dough maker is the first step. Always work with people who are finicky about their flour and yeast quality. Next, be open to sharing your recipe with them.
They should be able to make your dough or customize one of their doughs for you to your liking.
This is a very important requirement for many people. Your crust is a big part of your business, and that means making sure it’s unique.
How To Decide if You Should Make the Switch
There are pros and cons to working with a dough maker, just like there are pros and cons to making it yourself.
One the one hand, it appears at first that making it yourself is the way to get great control over your dough. But the truth is that relying on one employee isn’t the greatest long-term strategy.
People can get sick, move, take a promotion, or change jobs for any number of reasons. It’s essential that you give yourself some wiggle room when it comes to achieving dough consistency.
At the outset, you might feel like making dough in-house is the only way to perfect your recipe. But the truth is that a dough-maker has multiple employees on the job. They can put more manpower and possibly experience to the task of creating the right crust for your pizza.
As with many things in life, it’s all about communication here. You want to make sure that your dough maker understands what you’re after and is able to give samples that work with your pizza recipes.
At the outset, it seems that you might spend too much on freezer space keeping your dough in perfect condition. But you will gain space that you would normally use for flour, oil, yeast and salt when you don’t make the dough in-house anymore.
The cost in large quantities is about the same. Just ask yourself if you’ve achieved that scale and whether you are prepared to take on the risk of possible dough changes with employee turnover.