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Shawn Randazzo – Detroit Style

Start
March 14, 2019
End
March 14, 2019 (All day)

$550.00

Shawn has over two decades of experience in the pizza industry, and has earned several industry awards and accolades for the way he fuses art and science into crafting the perfect pizza pie. In 2012, Shawn won World Champion Pizza Maker of the Year; in 2011, he became the first person to ever advance to the finals in both the Traditional and Non-Traditional categories at the International Pizza Expo. Though well-versed in several pizza styles, Shawn hangs his hat on his award-winning Authentic Detroit Style Pizza recipe. In 2012, he launched DetroitStylePizza.com, which authenticates pizzerias that serve Authentic Detroit Style Pizza and serves as a resource hub for anyone wanting to learn more about the style.

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6 Seats Available

Description

Shawn has over two decades of experience in the pizza industry, and has earned several industry awards and accolades for the way he fuses art and science into crafting the perfect pizza pie. In 2012, Shawn won World Champion Pizza Maker of the Year; in 2011, he became the first person to ever advance to the finals in both the Traditional and Non-Traditional categories at the International Pizza Expo. Though well-versed in several pizza styles, Shawn hangs his hat on his award-winning Authentic Detroit Style Pizza recipe. In 2012, he launched DetroitStylePizza.com, which authenticates pizzerias that serve Authentic Detroit Style Pizza and serves as a resource hub for anyone wanting to learn more about the style.

We are excited to have Shawn here at NAPCA for a 1-DAY Detroit style class – here is more information about what you will learn in this class.

Introduction to Detroit Style Pizza with Shawn Randazzo

  • Five Characteristics of an Authentic Detroit Style Pizza
  •  The dough
  • The past, present and future of DSP

Equipment and space needed for DSP

  • The basics
    • Ovens
    • Mixers
    • Layouts and floor plans
     The Pan
    o Where it originated
    o The different sizes and versions
    o Steel vs Aluminum
    o How to season and re-season steel pans
    o Breaking your new seasoned steel pans in
    o Cleaning and maintaining your pans

Creating a Detroit Style Pizza Dough Recipe

  • Sourcing ingredients for your DSP dough
    • Spec sheets of flours and specific ingredients
    • Recipe formulation
    • How ingredients work with each other
    • Explain how to work with bakers percentages
    • Bakers percentages of DSP recipe. Given a percentage range for each ingredient
    • Cover hydration levels –  And the pros of a higher hydration
    • How to store dough mixe
    • How to keep recipe confidential
  • How to make adjustments to recipe and what affects it could have on finished product
    • How to manage your dough with systems like dough build to and dough calculator to
    help manage how much you make each day. Explain how this system works and dough
    room chart instructional chart.

Mixing the Dough – Using Authentic Detroit Style Pizza Commercial Ready Dough Mixes
• Temping the water
• Adjusting water temp to climate
• Cover entire process and what to look for in each phase of mixing. Discuss different
things that could go wrong and discuss how to fix or prevent them from happening
• Temp of dough after mixing
• Oiling tubs for bulk dough
• Rolling/Folding bulk dough in tubs
• Pros and Cons of bulk proofing
• How long should sit before portioning in pans

 

Discuss using fresh dough vs 24hr dough balls 

Cover making and storing dough balls
Portioning & Pressing out the Dough
Proofing the dough
Managing the dough
Using Fresh vs Par Baked dough
Go over versatility of the dough and explain the process for making the following all with the
same dough.
Go over a few sound business practices to manage and grow your business.
• Food cost
• Labor cost
• Measuring prime cost
• Break even
• Important charts
• Position checklists
Use a couple proofed doughs from day before to instruct on subjects below and taste test

Baking the Pizza
• Oven temp and avg times
• Oven management and hot spots
• Preventing bubbles or hovering of dough
• How to fix bubbles or hovering of dough
• Tips for deck ovens
• Tips for conveyor ovens

Q & A
And of course everyone will make and bake their own pizzas then it’s PIZZA PARTY TIME!