Hello, I had a question about dough balls. When you make dough from scratch and ball them up, do you ball up different size dough balls for different size pizzas?
For example we use 18oz Dough Balls for our Large. Dough is usually prime for use on the 3rd day, by 4th day we start loosing it.
So if we offer a Medium pizza and use let’s say a 9oz dough ball…wouldn’t the prime use of the dough be about 1 and 1/2 days and most likely no good by the 2nd day. Due to the more rapid fermentation rate of the smaller volume of dough?
Just curious on how you all offer different sizes of pizzas and still get prime dough.
Thanks for the help!