help needed with conveyer ovens

hi to all,
i would like some info from operators using conveyer ovens, in reference to the cooking of the pizza with fresh dough,
as compared to retarded dough. is there a difference in cooking times, and or taste. can you cook the different
dough using the same set up, or is it best to set up oven dor one or the other?
thank you all,
regards joe

I need to reduce the time for cooking by about 15% when the dough is fresh. the dough will tend to darken faster and rise higher iif it is fresh.

no difference for me
good luck
shouldnt need to tweak your time or temperature