What time do you come in each day and when do you serve pizza? How much time do you have to make dough in between if you (hypothetically of course ) made a same day dough?
I only really make pizzas one day at market. I get to market around 8:00 am or a little later on a Tuesday. I first have to get all my stuff set-up such as add water to my sauce, take the covers off of my stand and fold them, set the counter up, turn my breaker on for the hot water, put dough balls out to warm-up, put cash in the register, light the oven, mixed the herb garlic sauce for some of my stuff, put the sign on my van, put all my utensils out in containers, make sure my wash water is correct, make sure the Parmesan container is filled, then go shop around market for any toppings I might want to use for the day or something I might want to take home. Then I come back and open two doughs, one for Sicilian and one for a Greek pizza and oil the pans and let the dough proof in the pans. Then I start making pizza pinwheels, cheesy breadsticks and garlic knots. I start them first because it doesnít matter if my oven isnít up to temperature. I usually start making pizzas around 9:45 am. I never made a same day dough for market. I usually try to gauge on a Friday or Monday how many doughs balls I might need for Tuesday. Steve doesnít come to market until about 12:00 pm, so I have to do everything myself in the morning which is making all the stuff and waiting on customers. Sometimes it can get pretty hectic, especially near lunch. If I find time in-between all that other stuff I wash dishes.
I know I wouldnít have anytime to make a dough in-between doing all that other stuff, because then it would be more clean-up and I sure don't know how my dough could be consistent though out the day until about 8:00 pm at night. Why do you ask? I get up in the morning about 5:30 am to start to get ready for market.
I know I experiment way to much on the forum and am going to cut my experimenting down, because it usually leads me back to the same place, which is the regular Lehmann dough.