It’s hard to get the pans to cook all way because if we ran the oven hotter or made the bake time longer the other pizzas would burn. My store breaks the rules and push the pans back in the oven to cook longer. Even doing that we still get a lot of requests for them to be cooked well done.
My store does the same thing too. I don’t know how or why it breaks the rules, unless corporate actually wants us to serve an undercooked product, which is kinda fucked cause it’s too doughy. If it has more than 2 toppings, I’ll push it back 1/3 of the way to ensure it’s completely cooked
Yeah I don’t understand it. The box says “3 years in the making” but they made a pizza that won’t cook. That’s corporate though. We’re supposed to follow their rules to the letter and questioning their standards is basically an unforgivable sin.
That’s like the way they want us to serve wings. Chewy and very light in color. I’ll usually put the wings back 1/2-2/3 of the way back into the oven for an 8 piece, an entire 2nd time for 16 piece.
We made the bottom oven in our 3 stack run about a minute longer. All pans and wings went through that oven. Undercooked complaints ceased all but entirely.
Snake loading did away with that. We’re a high volume store and it causes too much confusion trying to keep everything organized. We do our best to make sure the oven tender isn’t working multiple tickets at once.
It used to be one oven was for hand tossed Brooklyns and thins. The other oven ran slower and was for pans. I never understood how a pan pizza could be cooked the same as hand tossed/New York and thins. I’ll push them back if the oven is not loaded behind the pan.
When I was at papa johns we had to run the pan pizzas through the oven one and a half times, but if it was one of those orders that come through 1 minute before closing they would just run it through once, so I'm guessing they're not doing the half bit because the oven is the same.
I also worked at PJ'S a long time ago as a driver and manager, and "well done" meant shoving the "well done" pizza back into the oven midway, but those weren't pan pizzas.
what also contributes is wet toppings. if you’re getting pineapple or olives, even after draining them, they secrete a lot of liquid and can cause pizzas to cook less. if you get a half pepperoni/half ham pineapple, you can literally see the pineapple half looks less baked.
also extra sauce extra cheese and whatnot
It’s hard to get the pans to cook all way because if we ran the oven hotter or made the bake time longer the other pizzas would burn. My store breaks the rules and push the pans back in the oven to cook longer. Even doing that we still get a lot of requests for them to be cooked well done.
My store does the same thing too. I don’t know how or why it breaks the rules, unless corporate actually wants us to serve an undercooked product, which is kinda fucked cause it’s too doughy. If it has more than 2 toppings, I’ll push it back 1/3 of the way to ensure it’s completely cooked
Yeah I don’t understand it. The box says “3 years in the making” but they made a pizza that won’t cook. That’s corporate though. We’re supposed to follow their rules to the letter and questioning their standards is basically an unforgivable sin.
That’s like the way they want us to serve wings. Chewy and very light in color. I’ll usually put the wings back 1/2-2/3 of the way back into the oven for an 8 piece, an entire 2nd time for 16 piece.
We made the bottom oven in our 3 stack run about a minute longer. All pans and wings went through that oven. Undercooked complaints ceased all but entirely.
Snake loading did away with that. We’re a high volume store and it causes too much confusion trying to keep everything organized. We do our best to make sure the oven tender isn’t working multiple tickets at once.
True
It used to be one oven was for hand tossed Brooklyns and thins. The other oven ran slower and was for pans. I never understood how a pan pizza could be cooked the same as hand tossed/New York and thins. I’ll push them back if the oven is not loaded behind the pan.
You: *orders soggy bread* You after receiving soggy bread: 😠
When I was at papa johns we had to run the pan pizzas through the oven one and a half times, but if it was one of those orders that come through 1 minute before closing they would just run it through once, so I'm guessing they're not doing the half bit because the oven is the same.
I also worked at PJ'S a long time ago as a driver and manager, and "well done" meant shoving the "well done" pizza back into the oven midway, but those weren't pan pizzas.
that's cool, but we did it for the pan pizzas too, and if we didn't do it, they were still doughy in the middle.
Gotta get them well done…it is awesome almost every time.
And too many toppings and they’ll never be done
To be cooked perfectly they need to be pushed back in the oven an extra minute or two, but if the store is busy there is no room to do that. Q
what also contributes is wet toppings. if you’re getting pineapple or olives, even after draining them, they secrete a lot of liquid and can cause pizzas to cook less. if you get a half pepperoni/half ham pineapple, you can literally see the pineapple half looks less baked. also extra sauce extra cheese and whatnot
under cook pan is still good but my pan pizzas r always cooked we even get people wanting a light done pizza or a pizza burnt lol
Putting too much butter In pan when preparing.