The Dough & Oven System That Hits 50 Pizzas an Hour - Dario's Pizza

Описание: A Brooklyn-trained pizzaiolo brings Roman style squares to Long Island, runs four electric decks at peak, and quietly moves 60 percent of orders through delivery. In this deep dive, we unpack his dough formula, fermentation flow, staffing, capacity math, and the menu twist that keeps lines steady: fresh bomboloni made daily. If you own a shop or plan to open one, steal the scheduling, mixing, and service ideas inside.

Dario's Pizza: https://www.dariospizzali.com/

Chapters
00:00 Intro: Roman style on Long Island, family in the business
00:13 Early days and firing Dad, lessons on working with family
00:52 Career path: Industry in Brooklyn, head chef offer, choosing ownership
01:28 Opening the shop in Feb 2022 and early traction
02:02 Menu frame: NY rounds and Roman squares, hydration and fermentation
02:38 Teaching customers Roman vs Sicilian and winning reviews
02:55 Delivery engine: Slice as the main channel and 60 percent mix
03:13 Product mix: NY outsells Roman, trend watch on Roman growth
03:30 The Detroit analogy and how awareness grows
03:45 Surprise hit item: daily bomboloni, 100 per day
04:03 Sourdough in donuts and pizza, 5-year starter care
04:45 Dough tour: NY dough feel, poolish plus sourdough
05:03 Poolish explained and why it levels up flavor and texture
05:58 Fermentation timeline: preferment plus 2 to 4 days cold
06:29 Roman dough with biga vs NY with poolish
07:05 Craft mindset in a saturated market
07:20 Flour quality, fermentation, and why some slices taste dated
08:16 Community and repeat customers
08:31 Ovens: electric decks, throughput, peak waits
09:03 Capacity math: 50 pizzas per hour with four ovens
09:18 Line roles and staffing on Fridays
09:48 Finish-at-cut steps that require extra hands
10:25 Mixing philosophy: temperature targets, salt and oil timing
11:00 Batch sizes and weekly production rhythm
11:31 Hours of operation that protect team balance
11:46 Salt, oil, and malt choices for structure and color
13:29 Hydration 70 to 75 percent and a five-flour blend
14:12 Mixing to windowpane without babying the add-ins
15:16 Why a spiral mixer beats a planetary for high hydration
16:09 Whole wheat for flavor and nutrition
16:38 Target dough temp 24 to 26 C and oxygenation cues
17:38 One piece of owner advice: patience and passion
18:04 Wrap and thanks

More From The Slice Community:
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Owners Group:   / pizzashopownersforum  

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