Proofing the Bel-Capri pizza Bun:
The frozen buns should be removed from their individual bags and placed in proofing boxes.
Take care not to have the pizza buns touching one another, so as to allow for the expansion of the bun during the proofing period. The proof box should be well dusted with flour so as to allow the bun to be removed without difficultly, when it is ready to be used. Remember that the pizza bun will emit moisture, which will cause sticking to the proofing trays if they are not dusted properly.
The proofing trays should be stacked one on top of each other and the uppermost tray should be covered. Caution should be used in stacking, being careful that no air or movement of air should come in contact with pizza bun during the proofing period. The movement of air over the exposed pizza bun will cause the crusting of the pizza bun and produce a hard skin, which is undesirable in making pizza.
The proofing trays should be placed in a walk-in cooler or dough retarder to allow defrosting under refrigeration at approximately 38 degrees F to 40 degrees F. Proofing should be done overnight.
The pizza buns should be taken out approximately one hour before use and should be used at room temperature (70 degrees F) whenever possible.
The day’s anticipated needs should be taken into consideration in the rotating of the pizza buns.
The defrosted pizza buns can be held for 2 or 3 days, although best results are obtained between 24 to 48 hours.
Forced Proofing – to proof buns quickly place a covered proofing tray with the pizza buns near of under the pizza oven. If more than one proofing tray is used rotate every half hour. Depending on the heat factor this method will produce a thawed and proofed pizza bun within 1 to 3 hours. This method however, is not recommended and should not be employed unless absolutely necessary.
How to Make pizza with a Bel-Capri Pizza Bun
The art of making a truly good pizza is actually very simple. The most logical way to proceed would be to take the product and begin fabricating the Pizza step by step.
Step I – The proofed Bel-Capri dough (pizza bun) should be exposed to room temperature (70 degrees F) for one hour before use whenever possible. A dough knife should be used to extract the pizza bun from the proofing tray. Care should be taken to keep the round shape, which has been produced by the proofing action. This is usually achieved by gently loosening the pizza bun on all sides before removing it from the proofing tray.
Step II – Dust the pizza bun with flour taking care to keep sufficient amount of flour in the pizza bench, to avoid sticking.
Step III – Begin with the finger tips of both hands, depressing the pizza bun, in a clockwise motion around the inner perimeter of the pizza bun. The outer perimeter which will eventually form the crust, and the center of the pizza bun should not be worked at this time. Continuing the clockwise motion for approximately 3 revolutions, the bun now has been enlarged by 25% of its original size. At this time, depress the center of the bun (which has now formed a small mound) with the palm of the hand, with a firm downward pressure. Flour dusting should be continued through this entire procedure, to allow the hands and dough to remain free of moisture.
Step IV – Remove the pizza disc from the pizza bench with the right hand and place it on the back of the left hand taking care to have the left hand in a cupped position with the knuckles upward, are beneath the perimeter of the pizza disc.
Step V – Rotate the disc using both hands in a counter clockwise motion, enlarging the disc with a gentle stretching outward action. Take care not rip the dough with the fingers.
Step VI – When the pizza disc has reached the desired size (12” or 16” or 18”) place the pizza disc on the wood peel, which has been sprinkled liberally with semolina, or flour. The peel should be marked to form the desired size of the pizza. This can be done with indelible ink.
Step VII – Using a ladle for the amount of sauce needed (8 oz. Per 16” pizza). Place the pizza sauce in the middle of the pizza. The bottom or (rounded) end of the ladle should now be placed in the middle of the sauce pool and with clockwise motion distribute the sauce evenly over the disc starting from the center and slowly enlarging the circle of sauce, until the sauce reaches within half inch of the outer perimeter or corner of the disc. Take care not to let any sauce fall off on the peel.
Step VIII – Sprinkle the pizza with grated cheese, as evenly as possible over the surface. Repeat this process using oregano but taking caution not use too much, as oregano can produce a bitter taste if it is not distributed wisely. Next, use a premeasured cup to distribute the ground mozzarella evenly over the entire pizza staying clear of the corners. Sprinkle with olive oil, garnish with pepper, pepperoni, etc.
Step IX – Your pizza is now ready for the oven. Placing the right hand on the handle of the peel, give a short series of strokes, back and forth, to determine that the pizza is free to be removed from the peel. If the pizza shows signs of adhesion to the peel correct it, by gentle dusting the pizza under the section that is stuck. This must be done with great care, and could be avoided if the peel has been sprinkled properly with semolina or flour, and the distribution of sauce did not produce a wet peel.
Step X – Lift the peel with the right hand. With the left hand open the oven door. Place the front of the peel on the oven deck, and with short even strokes, remove the pizza to be placed (Starting from the front of the peel) on the oven deck, and with short even strokes, remove the pizza from the peel on to the oven deck. Shut the oven door quickly. For beginners this last operation should be done very carefully, so as to allow the pizza to be placed on the oven deck without disturbing the ingredients on the surface of the pizza.
Baking the pizza.
Preheat the oven to 550 degrees for at least one hour. After placing the pizza in the oven, allow 2 minutes for primary baking. Now slide the metal take-out peel gently under the pizza, being extremely careful not to rip the bottom of the pizza. Rotate the pizza placing it back on the exact spot from which it came, and bake an additional 3 to 4 minutes. When the corners of the pizza are golden brown, remove the pizza using the metal take-out peel. When the pizza is fully baked, the moisture has been extracted sufficiently to make it a little difficult to handle with the metal peel. Use caution in extracting the pizza from the oven.
CONGRATULATIONS, YOU HAVE MADE THE FINEST PIZZA IN THE WORLD WITH BEL-CAPRI PIZZA BUN”
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