Proof IT
What must be used to pull a doughball from trays
What is dough scraper
On a large one topping pizza, what is the minimal number of pepperoni needed per slice?
What is 4 pepperoni
What is the stock password for a new team member on Pizzacademy?
What is Pepperoni2020
What is the maximum closure time for SMG's
What is 24 hours
What are the 4 criteria for dough in production
What is 3-7 days, 50-60 degrees, springback and double in size
To receive all crust points what number range on the color chart must the top of the pizza be
What is 7-11
What is the tier one course requirements for Delivery drivers and Insiders on Pizzacademy
What is NTO survey, Ordertaking, Pie Course
True or False, you must have dough sheeter guards on to obtain full equipment points.
What is True
What are the 2 main factors for proofed dough
What is time and temp
What are all 4 categories on the pizza grading sheet?
What is Crust, Overall Cheese coverage, Cheese Lock and Toppings
When is the team member required to complete a new pie course
What is first shift of the week
What two crust types are graded on an ROIP
What is Regular and Stuffed Crust
What are the 6 quality points of a dough skin
What is light side up, round, 1/8 inch over hang, consistent thickness, 1/4 inch border and bubble free
What 3 categories are all or nothing with points
Crust, Cheese Coverage, and Cheese Lock
On the ROIP what is minimum completion percentage for Pizzacademy
What is 75%
What 4 service standards are graded on the ROIP
What is OTD, OSAT, Wait time and accurate orders