I’m sure you’ve been asked this question a million times before…so I guess one more won’t hurt. My pizzeria currently puts out around 200 large pizzas on an average friday night. I am the only one making pizzas, so this can get a little crazy at times. I have tried to pre-stretch skins prior to my rush hour(s), but they dry up within half an hour…resulting in the bottoms cooking very unevenly. The dough also ends up with super thin spots scattered throughout the skins…any feedback would be much appreciated!!!
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