How much dough should be proofed each day?

The correct answer is founded on the operational needs of a Domino's store, where efficient preparation is key to maintaining service speed and quality. Proofing enough dough for the day along with additional dough to start the opening shift ensures that the kitchen staff is adequately prepared for both immediate orders and the anticipated demand as the day progresses. This proactive approach allows for a smooth workflow without interruptions, enabling team members to focus on cooking and delivering orders promptly rather than constantly preparing more dough.

Moreover, if only enough dough for immediate use is prepared, it could lead to delays during peak hours when more pizzas need to be made quickly. Similarly, preparing excess dough, such as double or half the typical daily amount, risks wastage or, in the case of too little, potential shortages, both of which can impact service efficiency and order fulfillment negatively. Thus, ensuring sufficient dough for the day while also accommodating the needs at the start of the shift directly aligns with optimal operational standards and customer experience.