Just a quick note to say thank you to everyone that helped with our dough issues. We have now got it right and opened for pizza on Thursday night, it was a great success. Like all things we know that it will take time to build up, but with out the likes of this forum we would have been really stuck.
We have settled on the Lehman dough with 63% hydration using a high grade flour.
Our menu can be found at http://www.menumania.co.nz/restaurants/blue-belle-wellington/menu
I was wondering who made the best 20 inch pie pans in the US, the ones that we have I am not very happy with.