We make all of our dough in house, by hand. Once we mix and shape the dough balls, they proof in our walk in refrigerator for a minimum of 24 hrs. Allowing the dough to proof before use allows the yeast to ferment, and the gluten and the sugars to properly develop. This creates what we all look for in pizza crust; a slightly chewy interior with an outer layer of crispness to the crust. We Tomatoes are nerdy number crunchers, and the amount of dough we make each day is based upon formulaic usage averages that we have tallied over years of tracking our pizzas sold vs total sales numbers. Really, we spreadsheet this stuff. What this means is that when we forecast our sales for a certain amount for the day (which we do for every single day of the year) we make our dough numbers to reflect those sales forecasts. This system works great unless we happen to have a day where we greatly exceed our sales forecasts, and then, you guessed it, we run out of dough. Why don't we just make extra you might ask? We do always give ourselves a bit of a buffer, but dough gets funky if allowed to sit for too long, and we are also limited simply by the sheer manpower (and ladypower) that it takes to make the stuff, so, long story short, sometimes we run out!