Sourdough Pizza Relaunch with Jon and Charmaine 

Jon, If you want to improve workflow and consistency for pizza prep, I suggest looking into refrigerated prep tables. These are used at pizza restaurants, as well as other food service operations where items are assembled for order. Charmaine's approach is more efficient than the haphazard way the pizzas were assembled/prepped before but it's still not good enough for optimal workflow. Refrigerated prep tables are designed for things like pizza assembly at high volume operations. I also am wary of leaving food out in an unrefrigerated environment for extended periods of time, even if it's for the assembly of several pizzas. Depending on how your state's food inspectors operate, that's a potential problem during an inspection. Getting out all of the containers to perform assembly and then putting them all away afterwards is an unnecessary bottleneck in workflow, especially because the time getting them out and then putting them away could be better used for other productive tasks. I've worked at both fine dining restaurants as well as chain restaurant operations as executive chef and management, as well as food production operations. The one thing that non franchise/chain operations tend to lack is workflow efficiency. Some artisanal/fine dining food service businesses look down on "fast food" operations but they would do well to put aside arrogance and learn from operations that are successful/profitable partially due to efficient operational protocols. At around 15:40, Jon speaks on the problem of creativity vs. constraint. This seems to be an issue for people who are not actual professionals in the food service industry. Jon is totally correct that being too open with creativity at the detriment of efficiency/consistency is a problem. There is no problem if people don't define "constraint" as something that involves efficient methodology. Any restaurant/food service business with any amount of sustainability/longevity has efficiency built into its operation. Successful fine dining restaurants (successful meaning that they've been operating for more than a decade) are often run like the military in terms of efficiency. No proven top level chef would think that consistent/efficient operations is somehow hindering creative efforts in their restaurant.

Absolutely wonderful subject and update. Thank you so much for sharing

I love how you are committed to keeping quality and consistency a priority . Bad habits can creep up on people when they are repeating similar activities on a daily basis. Having a written down procedure to follow and making sure that all employees review it frequently and follow it is essential IMO.

At the moment she put the cheese on I thought 'Vegan?' 😂 No harm done.

Beautifully said…hubby and I are planing a trip to visit Proof. This channel has been my inspiration to perfect my own sourdough..

This is a discussion that applies to all businesses. Thank you for the reminder Jon.

Had the lunch special in the shea location last week:) great service, yummy pizza Thank you Also grabbed a loaf of cheddar jalapeno bread and enjoy making burgers with it yummmy!!! Been a fan since the garage days 💜 and have loved watching this company grow through challenges and victories. Sincerely A fan girl 🎉

I had some delicious pizza in Vietnam about ten years ago. I wasn’t expecting it, so it was quite a shock. The pizza in this video reminded me of that wonderful pizza I enjoyed in Hanoi years ago. We all benefit from mixing Asian and American cultures and cuisines like this. Fantastic video. Cảm ơn bạn!

Also please watch the pasta grammar and Italian squisita videos/-one thing they’ll teach you is you should always add pesto after baking the pizza never beforehand.

If you dock the dough before you bake it you won’t have bubbles.

Something that might help with the dough bubble issue is running a docker over it before the bake. I've thought about getting one for my home pizzas because they tend to be too bubbly at times and the toppings all just pool into the middle.

So interesting. Organization, process, quality recipe consistency, efficiency. Seems clear that the preliminary organization and prepackaging helps alot. Great to see your care in the vegan - wonder if getting that unique care done first, then driving out the other 5 in a 6 batch. Does it make any sense to reorder doing all the scaling and then proceed to topping each remaining. [maybe ref to Cheaper By The Dozen]

It is always nice to see your development and strive for perfection.

been watching since everything is in the garage until now. I wish I could be one of your team to learn everything I can.

I am getting hungry watching this ! If I ever get to the Phoenix area . . .

Standard: when you know the rules, then you can break them - but it starts with the rules

Curious: do you use different scissors for the vegan (cross-contamination issues?)

Contaminating vegan topping? Are you serious?😂 I’m vegan and I think that’s exaggeration. I run a pizza place in Europe and if I would work at this pace I would be broke in a month. Also don’t use gloves, I used to and constantly forgot to wash hands every ten minutes because I didn’t “feel” dirty. The pies look tasty even though I believe his sourdough bread is on another level. Keep experimenting!😊

Offset pastry spatula for spreading the sauce will yield a better result.

💥💥🍻🍕🐿️

Rich pizza

Interesting to put bok choy on pizza, never heard of this before

Thanks,how long does the pizza base cook and do you have a recipe?

Jon. Please read modernist cuisine, modernist bread and modernist pizza. You can seriously up your pizza game.

under pressure because the boss is micro managing standing over her shoulder explaining the bleeding obvious and expanding upon it.