As a specialist in Professional Doughs for Pizzerias and Industrial Production I offer 36 years of experience in the research, development and standardization of doughs for all types of pizza, Neapolitan, Roman, Pinsa, Pizza by the slice, focaccia, fried pizza, high quality, with tailor-made solutions for artisanal pizzerias, centralized laboratories and industrial production

Pizzeria Variants:
1 Artisanal-Traditional
2 Delivery-Takeway-Fast Food

Market analysis and concept definition
Menu development and selection of raw materials
Engineering of production processes
Complete training of operational and management staff
Support in the choice of equipment, layout and suppliers
Implementation of quality standards and HACCP procedures
Direct and indirect doughs
Biga and poolish method
Doughs with live or powdered sourdough
High hydration (up to 90%) for contemporary pizzas
Use of special flours, whole meal, stone-ground or gluten-free

Fermentations and Maturations
Control of leavening processes based on temperature, humidity and times
Cold maturation protocols (up to 72-96 hours) for maximum digestibility
Analysis and balancing of the enzymatic and protein activity of the flourAdaptation of recipes to local climatic and operating conditions

Production on an artisanal or industrial scale
Standardization of recipes for large volumes, without compromising on quality
Definition of technical parameters for mixers with diving arms, spirals or continuous tanks
Training and operational support for production personnel
Study of the shelf life and conservation of dough,
Fresh
Refrigerated
Frozen

Equipment specification for the production of pre-bake pizza bases
Design of recipes for production on an industrial scale.
Optimization of production lines - Rollers, ovens, blast chillers.
Product standardization and quality control.
Conservation, packaging and shelf life for the retail and home market

Professional dough factories
Formulation of traditional and innovative dough.
Definition of production parameters focusing on hydration, fermentations, temperatures
Automation and monitoring of production processes
Conservation consultancy
Refrigerated
Frozen
Coaching and training for technical and production staff

Objective:
To offer doughs that combine Italian tradition, technical innovation and production performance: light, fragrant, stable, easy to manage, adaptable to any type of service:
Takeaway
Delivery
Dining room

- Massimiliano Crocetti -

Pizza Strategist - Culinair Expert

" I help ambitious pizza makers and food business owners, such as restaurateurs build a pizzeria that stands out, runs efficiently, and generates profit. From creating a unique menu to optimizing operations and positioning your brand in the market – I guide you personally until your business is solid as a rock. With a sharp focus on quality, flavor, and great margins, so you're not just making great pizza, but you're also running a successful business."

- Massimiliano Crocetti -
Pizza Strategist - Culinary Expert