-
Right ill start from the top, So Ive been using 1 dome at home getting use to it as for previous gigs ive always just used the roccboxes, but honestly really struggled to bake 2 pizzas at a time without cremating the crust in one of them before turning it.
The dome without the arch on it, defo loses heat fast when you turn them down but I had them at full tilt and also I added a small bit of wood for when I was starting to bash out pizzas and it kills it.
I done 70 that day which wasnt as busy as Id prepped and hoped for. I was told by someone else they done 100 on a shite day and 180 on a sunny day. So prepped a lot of stuff and stayed up late for nothing really and had a good bit of wastage.
Dough wise, I done a 18 hour RT bulk like 12 hrs and balled for 6 so dough was super relaxed when it came to use it and I was really happy with the pizzas that came out
My menu had like 5 pizzas on it and although the ingredients where sorta shared I should have only done 3. Marinara, Marg and Salami. I done a special sauce for a Marg and tender stem broccoli, Italian Sausage and Nduja and although it tastes amazing, I sold only like 5.
Good to do a gig properly but hard to gauge for that but If i do it again ill do less and just do till sell out.
You are reading a single comment by @konastab01 and its replies.
Click here to read the full conversation.
konastab01
Looks decent! Let’s hear it all… how you conundrum using the domes, what dough, how many people etc.