Commercial pizza oven supplier Gozney Ovens is offering comprehensive dough and menu development support to new pizzerias and restaurants.
The company, which provides wood and gas ovens for chains such as MOD pizza and Franco Manca, will provide customised dough consultations and training to start-up and existing customers looking for assistance in beginning or improving their dough processes.
Gozney has gathered extensive experience in the pizza industry while working with various pizza chefs and pioneering pizza restaurants in the UK and USA.
The Gozney training kitchen, situated in Christchurch, Dorset, has supported many early pizzeria start-ups as well as established and pioneering pizza brands.
And its in-house chef, Joe Boiling, has designed a custom consultancy class to cut the R&D phase for customers when they first look to start or refine their pizza offering.
“Classes are highly specialised and can be adapted to best suit to the customers’ requirements,” he explained. “Clients can expect a customised service, taking advantage of Gozney’s broad and specific experience in the pizza industry. This course enables customers a kick-start, reducing the requirement for extensive dough development and menu research.”
Gozney has been integral to many of its clients’ development, enabling recipe testing in their range of ovens on-site and even hosting ingredient selection on the premises for larger restaurant groups.
It has worked with some of the best chefs and dough recipes in the industry, enabling an all-round understanding of recipe development.
The consultations include specific high-hydration dough varieties, sourdoughs, classic Neapolitan style pizzas and new twists coming from British influences.
Mr Boiling said that a restaurant’s dough and menu development can take months or even years, but with its consultations it could reduce this dramatically.
Tips include dough storage, test cooking dough, handling dough, recipe advice and development.