From Papa John’s to Blue Square: Troy’s Pizza Journey
In this episode, Bruce Irving sits down with Troy from Blue Square Pizza to chat about Troy’s journey in the pizza world and his deep passion for dough. They explore how Troy has mastered the art of creating three different styles of pizza using just one dough recipe. He emphasizes how understanding bread making is key to getting pizza right.
Troy explains how he tried out various flours and blends before finding a simple but effective recipe that works for his pizzas. He also highlights the importance of using the right flour and oven for each style to get the best results. Switching from commercial yeast to sourdough has been a game-changer for him, as it adds a deeper, richer flavor to the dough.
On the tech side, Troy shares how Blue Square Pizza uses AI tools to streamline ordering and inventory management, making things run smoothly as they grow and expand.
Key Takeaways:
- Passion for Dough: Troy’s expertise in crafting three styles of pizza from one dough recipe.
- Bread Making: Understanding bread making enriches the pizza-making process.
- Growth & Expansion: Exploring the challenges and rewards of growth in the pizza industry.
- Experimentation with Flour: Finding the right flour blends is crucial for balanced pizza dough.
- Matching Flour & Oven: Different pizza styles need the right flour and oven combination.
- Sourdough Flavor: Sourdough adds depth and complexity that commercial yeast lacks.
- Tech Solutions: AI ordering and inventory management streamline operations.
Noteworthy Sound Bites:
- “Troy’s really a pizza dough nerd.”
- “Blue Square Pizza is one of the best pizzas I’ve ever had.”
- “The difference between a naturally leavened dough and a commercially yeasted dough is that a naturally leavened dough has depth of flavor and is more complex.”
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations.
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction.
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Fiero Forni has generations of experience in crafting high-quality and authentic wood-fired brick ovens for both commercial and residential use. Our commercial pizza ovens built using high-quality materials from Italy and shipped to our New York facility for manufacturing, customization, and assembly by our experienced production team.
Resources
- Wook.AI : WookAI Supplier Management System has got you covered! Our user-friendly system provides an easy way to audit your contract terms, which can lead to significant savings from recovered profits. Don’t miss this opportunity to optimize your restaurant’s financial health. Try WookAI Supplier Management System today!
- SPM Community: Whether you’re a seasoned pizza operator or just starting, the SPM Community is your go-to hub for all things pizza.