What is the maximum time a dough can be out of the freezer during the panning process?

The maximum time that dough can be out of the freezer during the panning process is 30 minutes. This time limit is important for maintaining the quality and integrity of the dough. When dough is taken out of the freezer, it begins to thaw, undergoing changes that can affect its texture, flavor, and ability to rise properly when baked.

Allowing the dough to sit out for longer than 30 minutes can lead to over-proofing, where the yeast becomes too active and the structure of the dough weakens. This can result in a pizza that does not have the desired crust texture and may not rise appropriately in the oven. Keeping the time limit to 30 minutes ensures that the dough retains its optimal characteristics, leading to a better overall product.

While other time options go above this limit, they pose risks to the dough’s performance during baking, making them unsuitable choices for best practices in food preparation at Pizza Hut.