Thank you for sharing your recollections of your former work experience at Buddy's, even if it was many years ago. You helped confirm what was reported in item 2 at Reply 126 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg81436.html#msg81436
about how and when the dough was made at Buddy's. You also helped clarify what was meant by "double kneading", which was the subject of much debate and speculation as to what those words meant. You also answered Gene's (gschwim's) question at Reply 297 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg126403/topicseen.html#msg126403
about the very large numbers of pans that Buddy's must have used in the course of a day.
As with Norma, I am also interested in whether Buddy's used/uses salt in their dough. The Buddy's Nutrition information as given at their website at http://www.buddyspizza.com/nutrition.asp?Category=3
suggests very low levels of sodium in the Buddy's dough. The FDA is very strict about how sodium is reported, and sodium is not the type of nutrient that gets destroyed or modified during baking, so according to my analysis either the Buddy's Sodium levels as reported are wrong or are calculated incorrectly or in some unusual way. I raised this issue with Buddy's and they responded with this statement: We have no reason to believe the information on our website is inaccurate. Please note there is a statement below the nutritional information on our website that has further information...
. Buddy's is not required by law to provide Nutrition Facts as is required of packaged goods but if they are going to provide something that is a semblance of Nutrition Facts, the information should be correct in my opinion.