crazybob,
Since you plan on making the dough on Thursday nights and keeping it till the weekend, you might need to add sugar to your formula. I am not sure, because I haven’t kept the dough I was making before that long. What kind of flour will you be using and what kind of formula do you currently use? I found it is important to get a finished dough temperature around 80 degrees F and ball each batch of dough up right away, so the dough doesn’t over ferment. It took me awhile to get all the steps down, so my dough was more consistent. Each step you take in making your dough is important. In my opinion the Lehmann dough is a great dough. If you have time to look though that thread it can be very helpful. I did use sugar when I first started making dough, but since have eliminated it. Maybe someone else can comment on this, because I haven’t made dough commercially to last for the amount of time you want to use it. My pizza stand is only a one day a week operation.
Your mixer looks great. Hobart’s are real work horses. I am not sure about the tin plated mixing bowl and being okay with inspection. It does look to be in great shape. The price sounds good. My mixer is a floor model and I know how heavy they are. I had to move mine a few times and even scraped some of my floor tile up.
The tomato pies sound great where you grew up. I think that is something in the line of Mack’s pizza, because from what I have learned the family that started Mack’s pizza were originally from Trenton, NJ. I don’t think they used all cheddar in those pies, but I have never tasted a pie from Trenton, NJ.
I look forward to meeting you, too. My husband and I used to run two other stands at markets. We made Caramel Popcorn the old fashioned way in the big copper kettle, cotton candy, others kinds of popcorn, candies, and other food items. We also had a concession trailer that we used to take to festivals and fairs. We sold snow cones, too. That was exciting, but was a lot of work.
I agree with you and petef, that it’s a shame they keep tearing drive-ins down. I remember when there were quite a few around our area. Yes, Columbia drive-in has been closed for a few years now.
I don’t know if Steve will be making a Greek Pizza when you decide to visit. They are really good though. These are a few pictures of his Greek Pizza when he starting making them at this thread.
http://www.pizzamaking.com/forum/index.php/topic,691.msg97459.html#msg97459 Maybe you could try one at home or at your drive-in if you have time. The last one he made this past Tuesday, was the formula Peter set forth. It was great.
Best of luck with continued success with your drive-in and making pizza.
Norma
