from the previous year is great so you can anticipate busy or slow days or pitfalls in the business. Having the same history for your dough is just as important. You learn where you made mistakes and how to not repeat them and you also learn where and how your successes happened. Another thing I always take into consideration is my surroundings. I never make a batch in perfect conditions because perfect conditions rarely exist. If you are lucky enough to have a temperature-controlled dough room, I for one am jealous. Since I don't have one, I try and mimic the conditions of my restaurant. Whether it's making the test batch at the same time you make the rest of your dough or cooking the dough during normal service times, this will give you a true representation of how your dough will perform. All in all, practice is necessary if you want to make great pizza for more than just a day. If you want to be a great operator and a success story, practice and practice often. In the beginning what you learn most during your test batches are all the things not to do and all the things you don't like about pizza. Over time with consistency and repetition practice gives you knowledge that makes future test batches easier. With the right tools and proper documentation, practice will get you closer and closer to making that perfect pie. LAURA MEYER is owner of Pizzeria da Laura in Berkeley, CA.http://www.smrset.com http://www.smrset.com