Hi, I just added pizza to my restaurant. Its early days and there isn't big demand for pizza at the moment. But, even If it was, I would still have the same problem because you can't predict how many pizzas are going to sell in a day.
I noticed that the dough is good like for 3 hours when it reaches the right temperature: 60 to 68F. After that I have to Chuck them in the bin and get some more from the fridge.
I know I have to work out how many I going to sell and I'm always going to waste some. The last thing I want is not to have dough ready when a customer orders a pizza and say to the customer sorry the dough it's not ready because we just took it from the fridge half an hour ago lol!
Only kidding, I wouldn't say that. But you know what I mean. So my question is: are there any tips out the to make sure the dough got the right temperature and last longer? Should I put the dough in places that it's not to hot? I hope someone can help me. Many thanks.