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LOP Pizzaiolo Base - Stesura Impasto

by Vasco Cucini, from the Community

Downloads: 10+
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Checklist operativa livello base per la stesura dell’impasto destinata a pizzaioli in formazione. Include controlli sulla lievitazione della pagnotta, scelta del panetto al punto giusto, uso contenuto della farina per evitare sprechi, corretta presa dal cassetto senza danneggiare la pasta, posizionamento delle mani, allargamento prima di fissare gli angoli e risultato di stesura uniforme. Sezione firme per dipendente e tutor, utile per training, affiancamento e audit di qualità in pizzeria.

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With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.