Can first-day dough be utilized in production?

First-day dough refers to dough that has just been prepared and hasn't undergone any fermentation or resting period. In the context of production, especially for a brand like Domino's that emphasizes consistency and quality, using first-day dough may lead to undesirable results in texture and flavor. Dough typically benefits from a fermentation process, which improves its elasticity and taste.

While some other options suggest varying conditions under which first-day dough might be used, they may not consider necessary quality standards that are vital for a successful product. For instance, saying it can be used if stored properly could imply that any dough, regardless of its preparation status, could be used as long as it's on the right temperature and moisture conditions, which is not aligned with best practices.

Using first-day dough is generally avoided because it may not yield the quality desired for pizza production, making it a less favorable choice compared to properly fermented and rested dough. Therefore, it’s crucial to adhere to established standards that ensure the final product meets customer expectations for flavor, texture, and overall quality.