Thank all of you for contributions to my question. I do make my own dough the day before and proof it until the next day. I am using Tom Lehmann’s New York Style pizza formulation, without sugar, for my crust. I will try the dough pro, again, with olive oil (which I did before, but believe my dough was too moist then.) I also prefer opening up the skins by hand, but last week I couldn’t keep up and mostly my customers want the pizza when they pass my stand. (I know I am a novice and need to learn many things.) My pizza stand is only 8’ by 13’ so that isn’t that much room to move around. I have been in the market business many years, but because my husband became ill and I couldn’t keep up with our other stands, I had to sell them and decided to make Fresh Dough Pizza, because no one else at the market does that. My husbands parents were at the market since 1928. This stand was the only one available at the market at the time I decided to make Fresh Dough Pizza. I did fit all the equipment in the stand, plus a merchandiser. that holds the heat and humidity. That holds 3 pizzas. There isn’t a lot of room to move around. I have a screen rack that I use to hold extra pans and screens. I will try to get faster so I can get maybe a few skins formed ahead. I open the skins now on a stainless steel table right in front of the customers, with a plexiglass in front of the table. Everyone is saying the pizza is really great and I already have many repeat customers. I also make my own sauce. I will think about a sheeter seriously before I purchase one.
Thanks, again for all your help!