Tuesday: The Busiest Night of the Week

What the heck?

We were working with a skeleton crew tonight, and we were suh-Lammed!!!

Tuesday is typically our slowest night, so we were working with 3 people less than we usually do. My folks showed up, and so did fifty other people AT THE SAME TIME! We were running running running, and on a positive note, we only had two minor mistakes.

AND: our crust? Perfect. Every table I checked with complimented our crust. In fact, one couple went so far as to say it was the best crust they’d had. The husband said that whenever they eat pizza, he usually just eats the toppings and cheese and always leaves the crust. However, with our pizza, he was finishing every bite.

Our dough is a live product (hello Mister Yeast), and we have no control of it once the dough is made. We set it in its dough-trays, covered, and in the fridge. We stress over the temperature of it, cover and re-cover it, and poke it to test the flexibility. However… we have NO CONTROL of the dough once it’s rolled and set. We make our first “Slice Pies” in the morning at 10:55 and try a slice, crossing our fingers that the crust is just like the day before. So far, so good. The only time we had a problem was when we unknowingly used the wrong back-up yeast, and we came close to tears trying to remedy it before the lunch rush.

I’m really looking forward to our first day off in 40 days on Thanksgiving. We have a ton to be thankful for.

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