Slapping Dough the Papa John's Way!

are you tired of making video car pizzas with dried out lachchi crust and blown out edges are you tired of paper-thin Center volume that drops and spills the toppings off of your feet sorry Oh No introducing slapping down Papa John way when you slap though the Papa John's way you can say goodbye to that paper-thin Center in splotchy crust and say hello to smooth golden-brown crust with great center volume that your customers are gonna love so long tusky blowout you'll be making pizzas your customers can't get enough up but wait there's more when you slap to the Papa John's way you'll also get better pizza scores happier customers more repeat business and more sales stay tuned to find out how you can start slapping down the Papa John's way and you'll be making better pieces in no time here and they were going to talk about classical the Papa John's way we're going to talk about at heart extra and knocking your nose right way you can make it superior profit on speed so that your customers are going up love so let's get started first we're going to talk about as long yeah it's two things on your grades in its life one you got to get into an accident too you gotta roll that in sense let's first talk about that role that Hawaii need to roll it is this because we need this Pro make up would be beautiful and golden brown smooth the over going to make that happen is if we use bottom of the dough ball for office indulgence if I don't roll that excess we're creating that edge luck we're going to get that line watching color we don't want that we want a nice golden-brown crust so we got do when we're creating this heads up is we got a roulette in fact is all that box over here at bond over probably want that I make a delicious looking golden brown and now make sure people look beautiful so let's talk about two times exactly up there during the occupation we got crimping and structure let's talk about when you're tripping your is you can create a really good happening sport like you want but you're not going to get any relaxed let's look what it looks like so creepers like to just go real bad lysis and again I make a really good half inch border like I want but I'm not going to get any rollback and remember when I don't get rollback on sing it like slots across the fretful and that's not appropriate like that beautiful golden-brown crust and we're only going to get that if we roll those edges back we're going to talk about protein when you're stretching you've got the same problems with your credit you're not getting any grow less and remember we've got it has never old once a beautiful Bowl around it so let's dig into it when you're scrunching you're moving your hands way too much like this you're scrunching under that dill now make this look like you're getting to roll back because your hands are going under the edge but you're not getting any row vectors digging a ditch under that edge now that we've talked about the wrong way to do it let's talk about Holloway's purgatory about technique finger placement so I want you to do is get your hands nice and flat like this pick up your pointer fingers and touch your middle fingers together and then what I need to do is bring all your fingers in together like this and pop those no that's how you're going to keep that really good roll back so achieve that perfect roll back here's how we're going to do it remember that technique we just talked about we got to get those hands placed just right and you got to come in on the dough parallel with the dough you're basically holding two dough ball right here with this part of your game you're going to get really grab ahold of it again with this part of your if you can come in to eat because you're just going to crimp that in remember we need to form that dough right around your fingertips and here's how we're going to it remember that technique we're going to mash down this part of our hands and then we're going to fold it back do that don't come around but forget again pull it back remember I get it happening here it is and we're pulling it back we're rolling it back rolling back now that is good roll back remember I told you got to get two things right we do guys on set go you've got to get crawler but you got in that hesitancy that that potential so important it's so important because this is crust admitted to pieces if you get this Tuesday you've got too much trouble if you've got too much rope you don't have enough center volume and we don't want that sense narrator nothing to look at these few pieces look at that piece all on the list now that's a pizza with proper roll back look at the smooth golden border now that is a beautiful piece of that hot dog pieces this week on the right not how much look at the light crust color look at those sloppy edges Stefan I will we want that identity of the ways that there was no roll back when you see pieces like that coming out of Europe you gotta work on your roll that extra the next step of the process has a profound effect on the quality of your pieces you got two primary structure in strips you got to find that work you got a touchdown into a quarter of an inch take a look at this slide look at that paper-thin centerfold that's the result of improper edge strip now look at this one that's what we're looking for when you stretcher it correctly you get great consistent Center volumes and a delicious pizza look inside outside which one will you rather eat we got two fatal flaws looking for during your red strip you don't want to dig and you don't want to quit let's break them down and talk about how they impact your products quality first let's talk about cities now when you're digging you're digging under your border and when you get on to your border you're not defining it you're not making it smaller likely to and you're sending out your middle remember the whole purpose of this step is to define that border so they get a quarter of an inch all without sending out your middle sweating let's talk about swimming now we'll call it swimming because you're using a swimming motion to stretch until instead of the prior and stretch that you take a look at this now when were swimming you can see making the people really fit thinning out my middle that again my words not getting any smaller and remember the whole point of this step is to make my floor smaller without standing out submit so what's so important about a horse I think why is so important we gotta get into a quarter of an inch let me tell you when you get your board to a consistent quarter inch you're going to get fewer blow up now what I don't want you to do is think of this is your prob this isn't your brush your up the screen up there saw it when you like a one inch off horn you're going to get a one inch from your feeling here is defining the water and we need to define a border to make it a quarter of an inch you're going to dramatically reduce your blowout so let's talk about the right way to do this now remember you got two goals here you got a fine house work and you got to cut it down into a quarter piece here's how we're gonna do it we're going to lay our hands down flat in the dough they're keeping any part of your hands up a rock and flat inside the dough and look at these three fingertips here and these three fingers just here that's what we're using we're working these right fingertips and they pull against my stationary left fingertips you do that now let's all right here is no and here's what we got we got this right hand creating the definition that we're looking for let's take a look at it again now we're doing this on the top side and then we're going to flip it over and do the exact same things on the bottom side look at that definition look at that left hand stationary now we're not going across the dough this is edge stripping not a scrubbing we are just drifting that go against that left stationary in trying to define that border and again we got to get it to a quarter of an inch and here it is now when we're finished with this product you're going up we got a nice consistent corner in sport and plenty of tender bodies now that's going to be a great piece of doggie and you'd be surprised how big of an impact talking your people had on your products pause so you got two goals when your dog in this business you got to get it eight to ten times and you got a little sister ass so why are we only want to stop today six entire simple we're making a peach they're not a cheese stick we want to top this as little as possible so we can get a really nice consistent rise in the other but we don't want to kill the mission of RA so why is it so important about consider up let me tell you nothing's gonna kill your order definition factor nothing to say up and down your order that's why we got that dinner Wow that'll help them to document in time while maintaining this water definition again if we lock it up and down we lose all our definition we find this disorder out and we get it in consistent rhyme and for these ugly holes so let's see that all get here we go remember your two goals during your read fun we need a half inch work and we have a roll those words back from the boss remember that roll that gets you that golden-brown smooth color you're looking for next to the inch strips remember to keep those hands flat work the edges cuddle that border is do a quarter inch that's going to help prevent those blowouts if we don't lie you see there we're keeping our hands flat we're working the right hand against the stationary left hand we do a one-time we flip it over we do it again pulling out the definition of that border we want to want to quarter is quarter small motions flat relax and good the center volume remember we want it good consistent center volume right here's what we want when we finish up we're going to dock Center out one two three four five six seven eight times that gets a great pop of Darkness so thanks for tuning in to learn how to pluck those hot dogs play remember Hopkins improvement is one of our core values so get out there practice this technique perfected and you're going to love the way your pieces look more importantly your customers will [Music]

Channel: Joel B

Views: 95,690

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Id: M5HxTEaOF1o

Length: 9min 59sec (599 seconds)

Published: Fri Mar 02 2018