Is it nescesary to proof dough for commercial pizza?I am building a comercial kitchen at home . I am using a fornobravo wood fired oven , hobart mixer , poss proofer , gas stone pizza oven , and all of the very best ingredients available . I am going to offer a 12 inch pizza and maybe a 16 inch pie . I am using caputo oo flour , grande cheese , escalon tomatoes , enzo pepperoni etc . I would appreciate some ideas on proofing . I am selling the pizzas , from a truck outside my other business . limited hours and days to start no delivery . thanks darrell .