Ok, a few questions to respond to.
Chiguy, punters are customers.
I'm making new York style pizzas, they are between 22 - 24 inches in diameter, selling them as slices,
You'd swear i was putting heroin on them - the punters just keep coming back, which is great. There is only two of us running the place, i do all prep and all cooking. Other guy does front of house.
I do feel that if you are making a few batches of dough daily, you will definitely get to know the dough. How long to let it rise, what sort of oil to use, electric/gas, yes all of these factors and many,many more will effect your end result.
Anyway, with regards to the #*%$ planetry mixer, if you can get your hands on one cheap, cheap, do so. All i was asking pizzanapoletana was what are the brand names and model types of the mixers she/he would recommend because i'd like to go and research them, maybe even give them a taste drive, and obviously to see how it effects my dough.
These things don't come cheap, the planetry mixer we got was €500.00, ($625.00) which was a bargain. But it's small, 25 ltrs, so Camillig, when your setting this thing up and you want your first few batches to taste great, do an awful lot of practicing around with dough, with temperatures, with idy, cake yeast, etc, .
The first customers that walk in to your place, you want them to absolutely rave about your pizza. When you think that you are nearly there, get your mates around, crack open a few bottles of vino, and ask them for their honest opinion.
Check out www.hilditchauctions.co.uk
(i think), i bought my Bakers Pride oven there and shipped it back. I got it for a song, they will do mixers.
And if pizzanapoletana gets back to us with some brand names and model types, you could keep an eye out for them.
You can get on their mailing list, they do a catering auction twice a month, and are very pleasant people to deal with, i have dealt with a woman there called Gina Cassidy.
Hope some, any or all of this is of help,