Types: These items support pizza-making and -serving, and include dough boxes, rolling pins, dockers, pans, perforated disks or screens, racks, peels, cutters and knives.
Capacities/Footprints: Stackable dough boxes are 18” x 26” and can be up to 6” deep. Dough dockers are 5”-wide utensils, typically with 4” handles. Rolling pin barrels measure up to 18” long to allow fast sheeting. Deep-dish pans are available in sizes ranging from 6” “personal” pizza pans to examples 16” in diameter. Bubble poppers range from 31” to 48” in length. Flat baking screens and trays range in size from 6” to 24”. Racks that can vertically hold up to 96 screens will occupy less than 1-sq.-ft. of space. Peels are as small as 7” square or as large as 18” square; peel handles can be as short as 9” or as long as 38”. Operators that bake pizzas directly on hearths typically use oven brushes mounted on 4' handles to sweep out oven decks between batches. Wheel cutters range in size from 2 ½” to 5” in diameter. Pizza knives are usually 16” to 20” long to slice most common portion sizes.
Standard Features: Dough boxes are most often made of rigid polycarbonate with radius corners and rounded edges. Dough dockers have a 1 3/4”-diameter plastic barrel in which stainless-steel pins for even heat conductivity are embedded. All-plastic dockers also are available. Bubble poppers can be all-aluminum poles with one curved end and one pointed end or a stainless-steel rod on a wooden handle. Rolling pins frequently have a polished aluminum barrel, wood handles and an interior plated steel rod with stainless-steel threaded acorn nuts on the ends.
Deep-dish pans, made of 14- to 18-gauge aluminum or black, have either straight sides for stacking or are somewhat angled and can be nested, depending on the final pizza shape desired. Aluminum separator plates allow operators to stack deep-dish pizzas for proofing. Pizza operators that bake in conveyor ovens can choose between solid 14- to 18-gauge aluminum pizza trays or perforated pizza disks on which to place their sheeted dough. Generally, operators should use pizza pans to display and serve pizza, while pizza screens, which can withstand higher temperatures, are optimal for cooking the product. Pizza screens are round discs with a wire mesh that allows heat to rise and cook the pizza evenly through the screen.
To aid in safe removal of hot pans, 8” tempered-steel pan grippers can be used to grasp shallow pans. For pizzas baked directly on oven hearths, peels made either of wood or aluminum are used. Pizza wheel blades are made of either stainless or high-carbon steel, with wood, polypropylene or one-piece molded aluminum handles. Some models allow round blades to be replaced. A rocker-type knife has a high-carbon or stainless-steel blade with a rounded edge; sealed polypropylene handles help to ensure safe handling; or operators can choose a “T-handle” rocker knife made from a single piece of stainless steel on which the top edge folds to form a gripping surface.
New Features/Technology/Options: Some dough boxes feature reinforced bands around their top and side edges for better durability. Some models are also constructed of injection-molded, heavy-duty materials. New “cutter” pans, either solid or perforated, have tapered angled edges that allow excess dough to be removed by rolling pins for reuse.
Prime Functions: Dough boxes can withstand a temperature range of -40 °F. to 250 °F., so operators can use them to freeze dough balls and then place them near pizza ovens to allow the dough to thaw. Snap-on polymer covers form an airtight seal to keep dough balls from crusting. To prevent trapped air from distorting finished pies, dough dockers punch holes in rolled-out doughs. If a stray bubble forms despite dough docking, operators can use a bubble popper to pierce the pizza and release air trapped under the dough.
Key Kitchen Applications: Pizza supplies keep prep and portioning processes organized and, with the addition of a makeup table, enable staff to make and bake pizzas quickly to order in a variety of sizes.