I mix how many batches I think I need on Monday, weigh, ball, wipe with oil and put into plastic balls right away, (for balling each batch takes about 10 minutes because I have help from my mother) and then straight into the deli case or pizza prep refrigerator, Since my stand is small so there isn't enough room to put the dough into dough boxes and cool them down quick enough. That is why I am using plastic bags on the advise of Tom Lehmann. This way the dough is cooled down quickly. Tuesday morning, turn on the propane, light the oven, get dough balls out I think I might need in the next two hours, put on marble slab for warm up. Keep getting dough balls out of deli case or pizza prep refrigerator to warm up as needed. I wait a little over an hour and a half until my oven and dough balls warm up to start making pizza. I try to take the first batch I had made the day before out first to make the pizzas. I also might have some dough left from the week before, which I put directly from the deli case into the freezer until the next week. I usually find this frozen dough has are more airy crust than the dough I made the day before. When I get to market Tuesday I also take a few frozen dough balls out of the deli case and let them defrost on the marble slab and then use them when they defrost. Its hard to decide exactly how many dough balls you will need for each week, since I am only making pizza one day a week. I find my frozen dough and the dough left in the deli case until late afternoon or evening is more airy. That is why I said those two pizzas where made in the late afternoon, early evening.
I have never tried to make my dough the same day as market and then just let it out and use it. There are too many other things to do, like washing pizza pans, pans used for making cheese sticks, pizza pinwheels, garlic knots and anything else I might be trying to make. Also, filling napkin containers and keep wiping things off to keep them clean. You wouldn't believe how many dishes there are to wash each day. I grate what cheese I think I might need on Monday. If I have an usually busy day, I might have to grate some cheese later in the day on Tuesday. Since I am a food approved stand you never know when a food inspector might drop by, so you have to try and keep everything up to code. My stand is inspected by the Department of Agriculture. I also had to take a test every 5 years to see if I know all the codes of handling food properly. My inspector is a bugger and he will site you for a violation on the smallest thing. When we had caramel corn stand they werenít this intense, but then we werenít making what they call hazardous food. When I had my salsa stand he cited me for having samples out of tortilla chips in a food safe container and not having a sneeze guard in front of it. My stand hasnít gotten any violations yet, but if you are really busy and he comes, he will even check to see if your water you keep to wipe surfaces is exactly right. There are so many codes you have to follow.
Since there is a difference in our weather here from winter, spring, summer, and fall and how the weather is outside, whether it is hot, cool, cold, raining, snowing and the market is not air conditioned, I can see how that also effects my dough. From summer when it is hot inside the market to now when I make my dough and it was 48 degrees inside the stand yesterday when I made my dough, the water for my dough sometimes must be either taken from the deli case in the summer to heating the water on the electric hot plate yesterday to get a finished dough temperature of between 80 to 85 degrees. There are so many variables in making my dough with each season.
My oven is a double deck and of course the bottom deck gets hotter. That is where I try to make most of the pizzas. I make and then keep the cheese sticks, garlic knots, pizza pinwheels in the deli case. Some customers want to just take them home and warm up and others want to eat them at market. If they want to eat them at market, they are put on a screen and reheated in the oven. It all depends on how many times the oven is being open and shut on how constant the temperature stays in the oven. When a pizza is made it is put directly into the pizza merchandiser. It is humidified and keeps a constant heat. Some customers just want it taken directly out of the deli case and others want it put into the oven so the crust will be more crispy.
Sorry to be rambling on, but that is what goes into making the dough and a day at market.
In the end, I usually find the dough that has been fermenting the longest from the day before is the better dough.
Aren't you sorry you asked?