Part 2/9:
The first essential step in making my pop-up successful is the preparation of dough, sauce, and toppings. To ensure health and safety standards while serving food to the public, I rent a commercial kitchen. Given that my pop-up is scheduled for a Saturday and it’s currently Wednesday, my strategy involves prepping everything, excluding the dough for the time being.
I arrive at the prep kitchen with a checklist. On today’s agenda are my sauce, cheese, various toppings, and other preparations required for my upcoming event. I already have my dough recipe finalized, which includes using a preferment, or "poolish," that will prove ready within 48 hours.