Hello, I've been in the Pizza business for about 2 years now. We started off making below average tasting pizzas but improved many folds and we sell a decent amount of pizzas. Customers feedback is usually the pizza is good but not great. I've come to the point where I need help and maybe because I don't understand what needs to be done. Situation: Trying to make a NY style pizza in a conveyor oven (MM PS360). We want the pizzas to come out crispy so we often times push the pizza back but it also burns the cheese. We are using bacio shredded cheese. When we push the pizza back it also kind of dries our the crust also. I know it's possible to cook this type of pizza in a conveyor because other pizzerias are doing it. Please don't judge, just need help making it in this business. Everything else I follow Tom's instructions on how to mix and proof dough balls. Here's my recipe: Flour 100% Salt 1.25% Sugar 1.5% Oil - 1Liter IDY 1.3% Water 6.5 Liters 14in 13oz 16in 18.00 oz 18 - 21.5oz Tom's NY pizza recipe looks like this I believe. I converted numbers for 25lb All Trumps flour ( 50115) 100 flour 7oz salt 8oz sugar 4oz olive oil .80 oz IDY? doesn't that seem low 250 oz water?