Excellent questions!

Dough: We do not use frozen dough. We make it on Thursday evening and let the individual dough balls rise in a refrigerator overnight. On Friday evening (after about 24hrs of rising) we press all of the dough balls into 12" rounds and stack them back in the bins (separated by parchment paper) and again place them in the fridge overnight. This ensures that the dough doesn't rise too much and will make it easier for us to keep up with demand on Saturday given we won't have to press them out. Although it is a long process, we have found that making the dough 1-2 days ahead of time provides for a better tasting crust than dough we make and cook on the same day.

Health Department: We are currently working with the regional Inspector from the Health Department to ensure we are setting everything up properly. She came out to do a preliminary inspection of our operation and provided us with feedback on additional items we need as well as what water tests are required. We have purchased all of the necessary items and need to run one more water test. Once we have the test results, she will come back out to review our operation from start to finish to make sure it meets the guidelines mandated by the state.

Thanks for the inquiries,
Jay Wimette