Chilled dough balls

[Pizzeria Agustini]

Hello! It's finally happening. I have the opportunity to build a wfo inside a restaurant where I can bake pizzas commercially. I'd like to ask for some advise regarding chilled dough. I expect to bake 60 pizzas daily. I plan on mixing my dough early in the morning, bulk rise and then divide  and letting it do its second rise  in the chiller to slowly proof.

My question is - will the dough balls be okay for 8 hours in a 5 degree Celsius chiller and how long do I need to have them out before I can bake pizza?

I'm not sure I'd this is the best setup but would really appreciate suggestions.

Thanks.

[Tscarborough]

Google "VPN dough".

[Pizzeria Agustini]

Thanks!

[Da pizza man]

Remember the longer it proofs the more flavorful it will be. Dough nearly blown is the best. You should try to make the dough the night before, keep them in the chiller and pull them out to "speed proof" them as needed. The warmer the cooler the faster it proofs.
 Perhaps have a dough dedicated cooler and keep it about 42, make them the night before, pull and rotate as needed.
  Hope this helps and if I`m wrong I hope to be corrected. My first post here BTW. Cheers.

[The Dough Doctor]

P.A.
I have a Dough Management Procedure that I can send to you. This is a management procedure that is common to a good many pizzerias. You might be able to take a look at it and possibly modify it to meet your specific needs. To get a copy of it just send me a private message I'll be glad to send it to you.
Tom Lehmann/The Dough Doctor