Hello I run a school cafeteria and have been using a recipe that I got using the Lehmann Pizza Dough Calculator. I have my students make the dough, which usually seems too sticky (so I add more flour). The problem is that I make it one day and put it in the fridge to proof over night but there is not enough time the next day to get the dough out and let it warm up for 2-3 hours. I do have a proofer that I can use but even then I don't know how long and at what temperature. I'm trying to make the 24 slice tray pizzas. The ovens I use are convection ovens and I just can't semm to get the cooking right either.
Any help will be greatly appreciated as I would prefer that the teachers not go out and buy pizza.