Re: Cold fermentation yeast confusion

Quote from: gcpizza on Today at 12:51:10 PMI’ve never made pizza in a commercial environment, so this question is outside my ability to give you a good answer. There are many on the forum that operate pizzerias and hopefully one of them will chime in.

There is, some place on the forum, a Dough Management procedure written by Tom Lehmann for commercial operations. I think it’s pinned at the top of this section.

Yes I have read it.  Thanks for your input! Much appreciated.