what is your dough prep method?

Pizza Shop Talk The Think Tank
1

do you ball up and set for next day or do you make the dough and cut and run thru roller trying to cut out some labor hrs

2

I USE BOTH,
BALL UP- HAND TOSSED
CUT OFF -THIN CRACKER CRUST

3

I use the Tom Lehmann/AIB method,
it’s ball up, to the refrigerator immediately, cross stack 1-2 hours, nest and hold…few more details, but those are the majors…
Otis