Pizzerias, mills, schools
The calculator does not need us. A kitchen in service sometimes does.
The most useful things to start with: how many balls a day, what time your rush begins, which oven and which floor, and how many people touch the dough. With that we can show you what backward planning gives in YOUR kitchen rather than in general.
Use the form below, or write to info@pizzalove.ca. If you would rather show than describe, a photo of your oven floor and one of your dough at the staglio often say more than a paragraph.
For mills and schools: the certification track and the flour data are separate conversations, and we welcome both.