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 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
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