Take and Bake

I have been presented with a great opportunity to open up a location inside an upscale large grocery market, think a smaller version of Whole Foods. It also lends itself to our stlye of menu, which is also upscale, gourmet pizza, flatbreads and pasta’s. So I have made the decision to go ahead and take the space. My question is specifaclly about take and bake. Assume I know nothing about it, what equipment is needed to do it properly and is there a general “method” in preparing it.
Thank you

I’ve got two or three different dough formulas and procedures for take and bake pizza in the RECIPE BANK. When you go to the R.B. ude the search word “dough” to find them.
Please let me know if you should have any questions.
Tom Lehmann/The Dough Doctor

There is also a sample of instructions to include with your Take and Bake pizza located right here http://www.pmq.com/documents09.php

Get in touch with canukfanlady. She runs a T&B in BC and will be an excelent resouce.