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Gearhart 1st MRB

By Gearhart 1st MRB
in The Slope Chute

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S. Hill Forum Frequent

S. Hill

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the past week has been like this for me. so far this week i have worked now over 42 hours and some of it was a called into work when i was supposed to be off work. making pizza dough wears me out literally in the arms and hands from lifting the mixer bowl up and pulling the dough out of it. Then i have to CUT the dough in sections and proceed to cut small parts of it off to weigh it for either calzones, sicilians, and the regular pizza cuts to stretch them out after they have poofed up for a day or so, then rotate those old ones from last night to the front and poke them with a fork to deflate some of the poofing so they don't stick to the next tray. i am now able to do 2 batches of dough in 45 - 60 min with the rotating of the previous nights batch to the front. the regular pizzas are 6 doughs per tray, and we do 10 trays of those, and the scilians are about anywhere from 3-12 being made with 3 in each tray. the calzones are 10 at most and are in 1 tray. so you can imagine having to move ALL of that around and push it into the cooler so it can poof, which is why i am sore and tired after work cause i start the dough at 7:30pm and then start clean up at 9pm so i can get out by 10pm if possible. sometimes i feel like screaming "GET ME OUT OF THIS DOUGH HELL!!!!!" cause now i am getting sick of smelling pizza yeast lol. if i knew then what i knew now as a kid, i would have NEVER have grown up. lmao

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