More Efficient Dough Management: Detroit Style Pizza Co. Now Sells Lids

New lids make pizza dough management more efficient than ever and improve proofing consistency. The pizzeria will also sell unseasoned pans to pizzerias.

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New Transparent stack-able Detroit Style Pizza Pan Lid

Using lids instead of bags means a more consistent proof, a more efficient kitchen and a healthier product.

Detroit (PRWEB) August 30, 2013

Detroit Style Pizza Co. today introduced its new line of pizza pan lids, designed to make dough management more efficient than ever for pizzerias that serve Authentic Detroit Style Pizza. The company also unveiled a new line of unseasoned pans to complement its pre-seasoned pans. Both the new lids and the unseasoned pans are available to pizzerias at DetroitStylePizza.co.

The new Detroit Style Pizza Co. pan lids are transparent, which allows pizza chefs to monitor the dough without exposing it to airborne debris, dust and other contaminants. The lids also feature a stack-able profile that can save up to 30 percent of counter space versus traditional crossed stacked bagged dough. The lids fit both the large (10 in. x 14 in.) and small (8 in. x 10 in.) Detroit Style Pizza Co. pan sizes, and allow both the large and small to be stacked on top of one another.

"Baking Authentic Detroit Style Pizza requires a stringent dough proofing process, and our new lids afford pizza chefs a far more consistent rise," said Detroit Style Pizza Co. President and World Champion Pizza Maker Shawn Randazzo. "When the dough is pressed out in pans and bagged to proof, the bags can allow for uneven heat distribution that limits batch consistency. Our new lids maintain even heat distribution and allow pizza chefs to see when the dough is ready."

Randazzo added that the lids also help the entire kitchen improve efficiency. The lids save up to 30 percent of counter space for a larger prep area, and their uniform construction makes them faster and easier to use than bulky bags that end up getting dirty and constantly replaced.

In addition, the lids vastly reduce the risk of gluten contamination, critical to the success of pizzerias that bake gluten-free pizza. Dough can become contaminated with gluten via airborne flour when bags are opened to determine its stage in the proofing process.

"Using lids instead of bags means a more consistent proof, a more efficient kitchen and a healthier product," said Randazzo. "The lids are just one example of how Detroit Style Pizza Co. consistently strives to improve and produce the highest-quality Authentic Detroit Style Pizza, and we're proud to offer the lids to our customers to help them craft their own premium-qualitiy pizzas and improve overall operation efficiency."

Detroit Style Pizza Co. also introduced unseasoned pans to complement its pre-seasoned pans, already popular among pizza chefs who bake Authentic Detroit Style Pizza. Like its seasoned pans, the unseasoned pans are made of square steel – similar to the parts trays once used by Detroit's automakers – and are available in large (10 in. x 14 in.) and small (8 in. x 10 in.) sizes.

"Many of our pizzeria customers want us to handle the seasoning process, in which we bake in oil to prepare the pans for baking Authentic Detroit Style Pizza. The oil then embeds flavor into the crust during deck oven baking. Some pizza chefs want to season their own pans, and so we've made our unseasoned pans available as well," said Randazzo.

For more information, visit http://www.detroitstylepizza.co.