If I have found a dough recipe that I like and wanted to start making it in larger quantities are there any "wildcards" I need to take into consideration. I am use to making 2-5 pound batches of dough and will be looking to make 30-40 pound batches when I open my pizza stand. I have access to an industrial mixer, but do I have to worry about adjusting ingredient percentages or the rate and order I add ingredients? Thanks.
-Alex
