Welcome back. I, among other members, have missed your presence on the forum, although we all know that once a member gets into running a pizza business it is hard to find time to visit and be an active poster. But we are all happy for your success.
Your name did come up a several times in posts in the recent past that you might look at and comment if you feel it is appropriate. Here are some of the posts:
Reply 338 at http://www.pizzamaking.com/forum/index.php?topic=7561.msg308221#msg308221
Replies 110 to 149, give or take, starting at http://www.pizzamaking.com/forum/index.php?topic=30641.msg308108#msg308108
In reviewing the above posts, you will want to know that Norma sells pizza at a market on one day a week (Tuesday), and that her stand is subject to the full range of outdoor temperatures across all seasons. Also, she cannot go to the market on weekends, so she either has to make the dough on a Friday (or before) or the following Monday, for use in either case on Tuesday. She cannot make dough at home and bring it to the market. It is perhaps the most challenging operating environment that I have ever seen or heard of.