Yes, I started by buying frozen dough balls from Sam's Club, the same dough the Sam's little pizza restaurant uses.
Then I started just making my own dough. Net, as in my post, it's easy!
Notice that as in my post:
(1) There are no electric motors. So there is no electric mixer. Really for working with just 1 Kg of flour per batch of dough, there is no need for an electric mixer. Even if have an electric mixer, it is not worth the effort even to move it to the countertop and plug it in or the extra effort in cleanup.
(2) For adding the yeast, I don't bother with the advice to use warm water or to add sugar. I just do all that at room temperature, and within reason it doesn't matter what the temperature of the room is.
(3) All the dough rising is just at room temperature, and within reason at whatever temperature the room is. So, in particular, I don't bother with the stuff about using some warm area for rising the dough. There is also advice, perhaps for generating special flavors, for letting the dough rise very slowly in cold temperatures -- I ignore that also. Then there is the advice to have own starter dough of sour dough have cultivated yourself -- yup, I ignore all that, too, and let Fleischmann's worry about the strain of yeast.
(4) Then there is the advice about kneading to "develop the gluten". I make no effort to consider the gluten, whatever the heck it is. My kneading is just to make the mixture of flour, water, yeast, and salt more uniform. Maybe the company that mills the flour pays attention to the gluten, but I assume it will take care of itself and ignore it.
For what I do, maybe the good flavors are mostly from the pepperoni, the yeast in the puffy crust, and the browning of the bottom. I have no idea what is in pepperoni and guess that I don't want to know!
There is a whole range of considerations I ignore, a range we could call artisanal. But then the pizza startup doesn't sound very artisanal either!
Since you have been buying pizza dough, you have been doing much of the work of making a pizza yourself. E.g., you can make the toppings simple or complicated. Maybe now with my post, you will also make your own dough.
Maybe one point of my post was, there is a lot of advice on how to make pizza, but since many points in the advice are more complicated than necessary maybe the people giving the advice want to add the complexity to look like they have something special to say. Maybe they do have something special, but I don't think it is very important.
Fundamentally pizza making started out really simple, was originally Italian peasant food, is a version of pan bread, and is often still close to such peasant food.
Gee, now to make it complicated could add shaved truffles! Could serve it with a good Barolo and for dessert have an Italian rum cake with a bottle of Asti Spumanti in some tall flutes with gold decoration!!!
Maybe the main point of my post was, why have a startup, with all the considerable expenses of people, equipment, transportation, packaging, etc., for something so easy for people to do themselves at home?
I'm doing a startup but it is to help people do something they want done but can't easily do for themselves, should cost much less to bring to good profitability than the pizza startup, and should have much better profit margins -- nearly all the revenue pre-tax earnings!
Back to my startup, fueled many days by some Italian peasant food!
you may never see this, but i just made some dough from scratch. it was delicious, and your advice about not using electric mixers worked out very nicely. i think i enjoyed the experience more because of it aswell. best of luck with your startup
Then I started just making my own dough. Net, as in my post, it's easy!
Notice that as in my post:
(1) There are no electric motors. So there is no electric mixer. Really for working with just 1 Kg of flour per batch of dough, there is no need for an electric mixer. Even if have an electric mixer, it is not worth the effort even to move it to the countertop and plug it in or the extra effort in cleanup.
(2) For adding the yeast, I don't bother with the advice to use warm water or to add sugar. I just do all that at room temperature, and within reason it doesn't matter what the temperature of the room is.
(3) All the dough rising is just at room temperature, and within reason at whatever temperature the room is. So, in particular, I don't bother with the stuff about using some warm area for rising the dough. There is also advice, perhaps for generating special flavors, for letting the dough rise very slowly in cold temperatures -- I ignore that also. Then there is the advice to have own starter dough of sour dough have cultivated yourself -- yup, I ignore all that, too, and let Fleischmann's worry about the strain of yeast.
(4) Then there is the advice about kneading to "develop the gluten". I make no effort to consider the gluten, whatever the heck it is. My kneading is just to make the mixture of flour, water, yeast, and salt more uniform. Maybe the company that mills the flour pays attention to the gluten, but I assume it will take care of itself and ignore it.
For what I do, maybe the good flavors are mostly from the pepperoni, the yeast in the puffy crust, and the browning of the bottom. I have no idea what is in pepperoni and guess that I don't want to know!
There is a whole range of considerations I ignore, a range we could call artisanal. But then the pizza startup doesn't sound very artisanal either!
Since you have been buying pizza dough, you have been doing much of the work of making a pizza yourself. E.g., you can make the toppings simple or complicated. Maybe now with my post, you will also make your own dough.
Maybe one point of my post was, there is a lot of advice on how to make pizza, but since many points in the advice are more complicated than necessary maybe the people giving the advice want to add the complexity to look like they have something special to say. Maybe they do have something special, but I don't think it is very important.
Fundamentally pizza making started out really simple, was originally Italian peasant food, is a version of pan bread, and is often still close to such peasant food.
Gee, now to make it complicated could add shaved truffles! Could serve it with a good Barolo and for dessert have an Italian rum cake with a bottle of Asti Spumanti in some tall flutes with gold decoration!!!
Maybe the main point of my post was, why have a startup, with all the considerable expenses of people, equipment, transportation, packaging, etc., for something so easy for people to do themselves at home?
I'm doing a startup but it is to help people do something they want done but can't easily do for themselves, should cost much less to bring to good profitability than the pizza startup, and should have much better profit margins -- nearly all the revenue pre-tax earnings!
Back to my startup, fueled many days by some Italian peasant food!