My name is Eidref Laxa and I am a Mobile Caterer, Ooni Ambassador, and Pan Pizza Champion. I started this podcast to learn about pizza and starting a pizzeria. I’m not ready to open a brick and mortar just yet, but I’m still obsessed with learning from pizza operators. From pizza styles to general business advice, the pizzamakers I bring on to this show help you level up in any facet of your life and business. Some of our past guests include World Pizza Champions like Tony Gemignani and Will Grant to Pizza Influencers like @Pizza and @ScottsPizzaProject. Our wide array of guests allow us to
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episode 103: Sha-Dough A Pizza Maker: Making 120 Dough Balls in 20 minutes Using Machinery with Alastair of Al The Pizza Buddha
In this episode, I have the opportunity to witness Alistair Hannmann make 120 dough balls in just 20 minutes.
Highlights:
- An efficient production process is key to an operation's labor costs.
- Al demonstrates how 2 people and a couple of robots can bang out so much dough production in so little time.
- We talk about the price of these machines, maintenance, and more.
Follow Alastair Hannman
https://www.instagram.com/althepizzabuddha/
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Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate
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Corto Olive Affiliate
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Bacio Cheese
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Contact Me
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: eidref@whatsgooddough.com
Keywords:
- Efficient dough preparation techniques
- Scaling production challenges
- Streamlining dough preparation with machinery
- Alistair Hannmann dough making tips
- Boosting productivity in dough preparation
- Consistency and quality in dough production
- Rapid dough ball crafting
- Machinery benefits in food production
- Dough ball production strategies
- Alistair Hannmann efficiency secrets