For the 16-inch pizza, we know that it has 200 or 96 square inches of surface. All we need to do is multiply this by the density factor of the sauce 200, 96 x 0, 0442321 %3D. 88 ounces of sauce should be used on our 16-inch pizza. Fortunately, there's a very effective way to get the right amount of sauce every time without using a scale.
It all starts with the correct size of the spoodle and a method called “jumping at angles”. It has been determined that when serving sauce with a three-ounce ladle, the angle at which the ladle is inserted and removed will produce the same amount of sauce every time. Let's say the serving of sauce for a small pizza is three ounces. Submerging a three-ounce ladle in and out of the sauce bucket at a 60° angle will produce the desired amount.
Four ounces of sauce for a 12-inch pizza requires a 45° angle. Six ounces for a 14-ounce pizza requires a 15° angle (resulting in a full spoodle), and eight ounces requires using a 45° angle twice. Using a scale to test this method shows that it is accurate. If your pizza place uses different portions of sauce than those mentioned above, you simply need to adjust the degree of the angles to fit.
If you want to make sure you have the perfect amount of sauce on your pizza, try to consume 80 g, approximately 2.8 ounces for a 12-inch pizza. Obviously, you'll have to adjust this if the pizza is bigger or smaller and if you like the sauce to be a little thicker or thinner. Keeping the spoodle flat and not pushing it down, the pizza chef must move the sauce to the outer edge in a spiral motion. Consistency is its own reward.
There is no perfect solution to the problem of portions and consistency of the sauce. When it's time to apply the prescribed amount of sauce, many operators prefer to use the spoodle, a flat-bottomed ladle that helps spread the sauce into portions and distribute it evenly over the pizza dough. Therefore, you probably won't achieve the desired level of sauce consistency if you expect pizza makers to simply memorize portions of sauce. It's critical to teach your employees to apply the sauce evenly to every pizza that's prepared in your kitchen every day.
If the customer determines that the prescribed portion of sauce is not sufficient, they can order more sauce. Jumping according to angles isn't as accurate as the scale method, but it's faster and allows the scale to weigh more expensive foods. If a lot of guests ask for more sauce, it's very possible that you're doing something wrong and need to adjust the recipe accordingly. Pizza preparation students can learn how to prepare a consistent pizza by consulting a detailed portion table that describes the amounts of sauce needed for all sizes.
To make this easier to understand, I'll break it down into parts. First we will analyze the size of the dough ball, then the amount of sauce followed by the amount of cheese and, finally, the amount of each coating so that you can search for the information you are looking for. Create a poster with easy-to-understand illustrations that show what a perfectly sauteed pizza looks like with edges without sauce and with the right portions, and place it in a prominent area of the kitchen. They use a basic serving table to determine the correct amount of sauce for the desired pizza size.
Like the temperature of the porridge in the house of the Three Bears, the amount of sauce on a pizza must be “just right”.