I'm in the early stages of opening a pizza shop in Ohio. One big issue that I'm trying to work through is understanding how my dough recipe and rise needs to be adjusted and managed as I transition from making 3-4 pies to 300-400 pies in a day. Let me try to frame the question this way: If I am going to be cooking off 100+ pizzas in an evening, I'm trying to understand how long I can hold the dough and how early I can start batching and retarding the rise. I'd like to experiment with this process before I go much further, because I'm suspecting that it might change some proportions, particularly the yeast. Any suggestions, or has there already been some posts on this topic?
Thanks! - Andrew
