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.