u/Alert-Hamster-4619

Tough month with car repairs so just to get me back on track until payday. Help appreciated!

Hi all, I hope you’re well!

Ive just taken on a premises with a small kitchen, and we’re looking to create stonebaked pizzas. However, the kitchen gets quite hot so I’m unsure on the proofing concept.

We’re looking to use frozen doughballs, leaving them in the fridge to defrost for 24 hours but after this point all of our experiments have failed! As we’re new, I’m unsure how busy we’ll be, but I want to hand stretch the doughs to differentiate us from other shops in the area.

How would you proof them correctly? We’re looking to open 11AM-9PM daily, so I want to have fresh pizza every time - but obviously dough will continue proofing once removed from the fridge, and will be difficult to stretch if it’s not room temp.

Any help would be greatly appreciated, thanks in advance!