Author Topic: Making dough onsite vs. offsite  (Read 612 times)

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Offline BillyCorgan

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Making dough onsite vs. offsite
« on: March 28, 2014, 10:58:58 AM »
Hi there,

Just curious if anyone makes their dough offsite and brings it to their store?  How difficult is this to do and what complications are there?  Store front rent is high where I am so if I can save kitchen space by preparing offsite I will, but I imagine there will be a lot of complications that Im not thinking of.

Would I have to freeze it?