How to make stuff like a restaurant

[oregonwoodsmoke]

A lot of restaurants are serving heat and eat meals. Go to the restaurant supply store and you can probably buy the same meals. Just be prepared to buy a carton of 48 of them at a time.

Hot sauce is almost certainly from a bottle, unless it is a Mexican restaurant with fresh salsa. But even that fresh salsa is often purchased ready-made.

[OpenD]

Originally Posted by weezycom

with bread and pizza doughs, also, commercial bakers and restos often have different varieties of flour (different amounts of proteins, etc.) and will save some dough from the previous batch to help get the yeast started in the new batch.

Good supermarkets have a good variety of flours today, but many people don't realize that bread flour is very different from cake flour, and neither is much like "all purpose." And semolina flour for pasta is different still.

If you want restaurant quality pizza at home, you need to do what the restaurant does... make the dough the day before and let it mature and rise.

[Cavaturaccioli]

Pasta made with (only) semolina is for amateurs. Use double 'O' pizza flour and maybe use a little semolina on the board for rolling.

[lubby]

Originally Posted by tpk-nyc

Pizza or any bread product is difficult to make because home ovens don't get hot enough.

I recently made homemade pizza dough and baked a pizza on a pizza stone on 450 and the crust was crispy on the poutside and soft and chewy on the inside, it's not difficult, I make bread too and it comes out fine.