Hey all,
I’m new to dough making. I have been running franchise stores as manager for 10+ yrs, but always had dough delivered. I have purchased the store i ran for the last 5 yrs, 48% sales increase in that time. I am going to start making my own dough now, kinda scary. I am trying to go for a NY street style thin crust. I have read most post on here and still have a few questions.
1 flour: quality and what type
2 yeast: what are the pors/cons of the different types of yeast
3 weights of the dough balls vs size of pizzas
ah ya almost forgot, any good recipes to try other than the one Tom posted?
Thanks gang,
Mychal
I’m new to dough making. I have been running franchise stores as manager for 10+ yrs, but always had dough delivered. I have purchased the store i ran for the last 5 yrs, 48% sales increase in that time. I am going to start making my own dough now, kinda scary. I am trying to go for a NY street style thin crust. I have read most post on here and still have a few questions.
1 flour: quality and what type
2 yeast: what are the pors/cons of the different types of yeast
3 weights of the dough balls vs size of pizzas
ah ya almost forgot, any good recipes to try other than the one Tom posted?
Thanks gang,
Mychal
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