The Dough & Oven System That Hits 50 Pizzas an Hour - Dario's Pizza скачать в хорошем качестве

The Dough & Oven System That Hits 50 Pizzas an Hour - Dario's Pizza

A Brooklyn-trained pizzaiolo brings Roman style squares to Long Island, runs four electric decks at peak, and quietly moves 60 percent of orders through delivery. In this deep dive, we unpack his dough formula, fermentation flow, staffing, capacity math, and the menu twist that keeps lines steady: fresh bomboloni made daily. If you own a shop or plan to open one, steal the scheduling, mixing, and service ideas inside. Dario's Pizza: https://www.dariospizzali.com/ Chapters 00:00 Intro: Roman style on Long Island, family in the business 00:13 Early days and firing Dad, lessons on working with family 00:52 Career path: Industry in Brooklyn, head chef offer, choosing ownership 01:28 Opening the shop in Feb 2022 and early traction 02:02 Menu frame: NY rounds and Roman squares, hydration and fermentation 02:38 Teaching customers Roman vs Sicilian and winning reviews 02:55 Delivery engine: Slice as the main channel and 60 percent mix 03:13 Product mix: NY outsells Roman, trend watch on Roman growth 03:30 The Detroit analogy and how awareness grows 03:45 Surprise hit item: daily bomboloni, 100 per day 04:03 Sourdough in donuts and pizza, 5-year starter care 04:45 Dough tour: NY dough feel, poolish plus sourdough 05:03 Poolish explained and why it levels up flavor and texture 05:58 Fermentation timeline: preferment plus 2 to 4 days cold 06:29 Roman dough with biga vs NY with poolish 07:05 Craft mindset in a saturated market 07:20 Flour quality, fermentation, and why some slices taste dated 08:16 Community and repeat customers 08:31 Ovens: electric decks, throughput, peak waits 09:03 Capacity math: 50 pizzas per hour with four ovens 09:18 Line roles and staffing on Fridays 09:48 Finish-at-cut steps that require extra hands 10:25 Mixing philosophy: temperature targets, salt and oil timing 11:00 Batch sizes and weekly production rhythm 11:31 Hours of operation that protect team balance 11:46 Salt, oil, and malt choices for structure and color 13:29 Hydration 70 to 75 percent and a five-flour blend 14:12 Mixing to windowpane without babying the add-ins 15:16 Why a spiral mixer beats a planetary for high hydration 16:09 Whole wheat for flavor and nutrition 16:38 Target dough temp 24 to 26 C and oxygenation cues 17:38 One piece of owner advice: patience and passion 18:04 Wrap and thanks More From The Slice Community: The Sauce: https://slice.com/community Facebook: https://fb.com/slicepizzaapp Owners Group:   / pizzashopownersforum   Slice believes that local pizzerias deserve all the advantages of big chains without compromising their independence. Slice puts technology, marketing, buying power, and support to work for these shops, empowering owners to build profitable businesses and remain at the heart of our communities. Learn more at slice.com.