Hi Tom, Wondering what the best process is for proofing your sheeted thin crust pizza bases on the trays straight after mixing. The reason I’m thinking about it as a new process for us is that if the bases are stacked in the cool room with lids on (like dominoes Australia does)....then no one during or before the lunch shift has to roll the bases out. My staff are completely dough challenged and I want to open for lunch.....just finding rolling out bases is a real road block for some of them. Having them ready to go already proofed on the trays would mean I have one less thing the lunch person has to do and they can work solo. At the moment, we mix dough, scale & ball immediately, cross stack in cool room, close boxes for 24hr cool room old ferment, bring out 4 hrs before service, rollout to 2/3rd size of tray, hand stretch, and let have one last 30-45mim proof on wall mounted pizza racks. I find that last bit of proofing for our thin crust 220gram bases makes for a huge improvement in cook and far less sag. Want to get the same proofing on trays straight after mixing and then have hem ready to go. Appreciate any thoughts....as I now understand one reason dominoes Australia rolls out straight after mixing and proofs overnight on trays with lids on....it’s very user friendly.