My question is what process do the Great Pizza Places like Pepe's Sally's and the other great pizza places use for mixing their dough. Anyone have a quess as to wether or not they use a sourdough culture or make dough fresh and cold rise, do they mix until a window pane develops?
I've not heard of Pepe's or Sally's and suspect they are regional restaurants.
The other day I was in our local pizza joint, peeked into their kitchen, and saw a lovely big old Hobart in the corner and lots of 50# sacks of flour.
I think any place that does a lot of dough volume is going to use a commercial mixer, such as a Hobart.
Both use 120 quart Hobarts. Doug is prepared daybefore and cold rise in walk-in.
Peter Reinhart's PizzaQuest site. He has a multi-part video on Mazza, Nancy Silverton's pizze restaurant. A lot of your questions are addressed in those videos.
http://www.fornobravo.com/pizzaquest/webisodes.html