Have a friend that is adding sliced pizza to his scoop shop, summer is coming and we make most of our $$ in the next few months. I told him that I would help get him up and running. He has a take out place that does pizza and other stuff, but there he uses pre made skins. He bought a 30qt Hobart to make dough, shred cheese, cut veg, etc and a conveyer oven for the new location. I need a large batch dough recipe that will be good for conveyer type oven. I made pizzas 30 yrs ago, time to jog the memory and see if I can make a decent pie on a conveyer belt! Thanks for your help!