How do you estimate how many dough balls to make?
We are making NY/California style pizzas, between 8-24 each day. So far we have not done any advertising. We are not ready to service a lot of sales, yet. We are still experimenting with our offerings, designing our menu, and remodeling our location. We are making 4 - 14" dough balls at a time in our kitchenaid. As soon as we sell one we make 4 more until later in the evening when we guess how many more we might sell and almost never guess right. We are open every day from 10am - 10pm.
We are not fermenting the dough in the fridge, yet.
Thanks in advance for your help.