I work my shop with an open kitchen…this has it’s good points and bad points…I hand toss all my own and use brick ovens…while this is a slower and sometimes more painful process than a sheeter and conveyors, my customers would bail on me if I switched over. Most of my customers come to me because of this, otherwise, in my city where there is a dominos, papa johns, little caesers, and pizza hut I wouldn’t be able to survive. I have to go with the hand tossed!
I would be honored to show you how I will stretch an 18’’ pie before you can ‘roundly’ sheet a 14’’…I love a good race.