I am new to this forum,stumbled across it by accident in my surfing for pizza info. My husband and I recently bought a bar/restaurant ( our dream ). The restaurant was mostly a pizza place, all equipment included. However, I have a 20 quart mixer, and I am used to dough recipes that can be made in a giant Hobart floor model. I need help to scale down dough recipes for a 20 Qt mixer. I will be making American style pizza, and I have two Blodgett 1000 ovens. Any advice is appreciated. Thanks!!