Heather Kerner of The Good Crust produces 16-ounce dough balls Monday in the kitchen of the Miller's Table Restaurant at 42 Court St. in downtown Skowhegan.

Heather Kerner of The Good Crust adds organic sea salt and instant yeast to a 77-pound ball of dough she mixed Monday in the kitchen of the Miller's Table Restaurant at 42 Court St. in downtown Skowhegan.

Heather Kerner of The Good Crust works to produce 16-ounce dough balls Monday in the kitchen of the Miller's Table Restaurant at 42 Court St. in downtown Skowhegan.

Heather Kerner of The Good Crust shapes dough balls Monday in the kitchen of the Miller's Table Restaurant at 42 Court St. in downtown Skowhegan. The process begins with a 77-pound portion of dough, then is divided into 16-ounce balls for pizza crust.

Ethan Nurick of The Good Crust lifts a portion of a 77-pound batch of dough that was made Monday in the kitchen of the Miller's Table Restaurant at 42 Court St. in downtown Skowhegan. Nurick helped process the dough into 16-ounce portions.

Ethan Nurick of The Good Crust uses a machine to prepare uniformly shaped 16-ounce dough balls Monday in Skowhegan. The dough balls, which are made into pizza crusts, are produced in the kitchen of the Miller's Table Restaurant at 42 Court St. in downtown Skowhegan.

Ethan Nurick of The Good Crust makes uniformly shaped 16-ounce dough balls. The dough balls, which are made into pizza crust, are produced in the kitchen of the Miller's Table Restaurant at 42 Court St. in downtown Skowhegan.

Ethan Nurick of The Good Crust lifts trays containing 16-ounce dough balls Monday while placing items in a refrigerator cooler outside the kitchen at Miller's Table Restaurant in Skowhegan. Nurick helps process the dough, which begins as a 77-pound ball, into 16-ounce portions.

Good Crust dough balls in their packages after being made in the kitchen of the Miller's Table Restaurant in Skowhegan.