Hi guys, firstly thanks for the feedback.
The dough is actually bought in as frozen balls, we used to make it but found this was an extra element in the business which could be cut out for various reasons. We tried several different companies dough balls and chose one. We blind tasted it against the dough that we were making and the frozen we are now using is as good if not better than. The frozen balls are so easy to handle whilst catering outdoors, you need to tray them up around 5-6 hours before service and they also keep cold and stable in cool boxes for several days, these also act as the ice packs in cool boxes!
However over this winter we are going to be developing a dough with a local artisan baker who is quite famous in our county. We will try out rapeseed oil which is produced locally, also flour and semolina flour which is produced at a mill just down the road..
As for our sauce, it is purely italian sieved tomatoes 'passata'. We by our ovens from a guy from Tuscany and he advised us to use this instead of messing around with making a sauce. 'Keep it simple, and season the pizza with cracked pepper, oregano and flaked sea salt, not the sauce'.
The tomatoes you see are called sun blazed tomatoes, they are marinated in olive oil and garlic and taste amazing!
We dock the dough because the pizzas bubble up far too much in our ovens and all the toppings slide off, we still have to have a knife by the oven to pierce large bubbles.
Oven temps from 350c to 425c, and pizzas take 90 seconds.
As for health inspectors, we do have them come round, all our meat is cured and rest of stuff is low risk, it either gets used or thrown out every hour and replenished from our cool boxes or fridges which are kept between 0-8c.
In the past 3 years we have not had one complaint, infact quite the opposite. We have at least 10 Italians come and say that our pizzas are the best they have tasted, we have probably done 6000 pizzas this summer from may 10th til now and it's been all at the weekends with a couple of exceptions.