Hi there:)
I`ve got a conveyor oven in my work place and would like to hear from any chefs that have used this equipment and have experimented with dough balls, the dough is pre-made and frozen (uk supplier windrush) and the dough balls cost 50p making two pizza bases. At the moment the dough is worked with a little semolina then put on well greased round baking tins, the oven blast is for no more than 3 and a half minutes.