the remaining ingredients are added and the mixing is fi nished. Th e length of the pause as well as if yeast and salt are added before the rest period varies from baker to baker. Depending on the operation, the autolyse method may not be smart. Although it may shorten the active mix time, the total mix time is lengthened because of the rest period. For operations with one mixer or making multiple batches of dough, monopolizing the time spent making one batch is extremely important especially when everyone is concerned with payroll in addition to the quality of the product. I have worked at many operations where a rest period and bulk fermentation is just not feasible. For large operations with small prep areas cutting and balling after mixing is the 22 / PIZZATODAY.COM / JANUARY 2022http://www.PIZZATODAY.COM