You can’t get more fresh dough than making it daily at each location. That’s right, every Snappy Tomato Pizza restaurant comes equipped with a 60-quart mixer that is used up to 12 times a day at some Snappy’s. We can’t find a better way to serve pizzas made from fresh-baked dough than to bake it in the same facility that it is mixed and proofed—within hours of when our special high-protein flour was poured into the mixer to begin the process. Yes, it is labor intensive, and we could find easier ways of handling our dough, like trucking it in from faraway facilities, but we refuse to compromise quality and freshness. There are many other critical steps that we take to ensure that our dough maintains the highest levels of quality. Without giving away all of our secrets, all we can say is that water quality, temperatures, yeast and corn oils, and proofing procedures are carefully calculated and maintained within certain levels in order to produce that great tasting Snappy crust you know and love.