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Flaksman,

We make enough dough to meet the demand of a complete 5 hour dinner service at maximum capacity. We generally finish making pizzas right around 10pm. If I made more dough, I would have to keep my doors open even longer, and at the moment, working 14 hours a day is plenty for me.

I am a little confused by your comment about standing in line for hours only to be turned away. The longest anyone has waited in line, before opening, was about an hour. On average, people start lining up for the first seating about half an hour before we open. After we open, those who have waited in line are sat and then there is no longer a line. If the restaurant fills up completely at opening, then people who come in put their name on the waiting list, and every one who puts their name on the list gets a pizza. If it is a busy night and we do pull the waiting list (we don't sell out of dough every night) it generally occurs at about 8pm, which is three hours after opening. That being said, I am curious to know what pizzeria you waited in line for hours, only to be told that they were out of dough when you finally got to the door.