Shawn Duffy slings pizza dough from a 160-quart mixer onto a table where he cut it into smaller pieces at The Good Crust in Canaan on Monday. The new mixer is used to make 350-pound batches of dough for pizza. Staff at the business said they were producing 2,000 12-ounce dough balls that day. At right is Heather Kerner, founder of The Good Crust.

Asa Clark glides a tray of 12-ounce dough balls into a machine that forms a uniformly shaped ball during production at The Good Crust in Canaan on Monday. The dough is used by customers to make pizzas.

Olive oil is brushed onto dough during production at The Good Crust in Canaan on Monday. Staff at the business said they were producing 2,000 12-ounce dough balls that day.

Staff at The Good Crust in Canaan work Monday to produce dough for pizza crust. The business employs 12 part-time workers.

Sam Tierney carries containers of dough balls from a walk-in freezer at The Good Crust in Canaan on Monday. Tierney and other workers were preparing outgoing orders for the dough that's used to make pizza crust. The dough is made using Maine grains.

Heather Kerner is the founder of The Good Crust. She is shown Monday at the company's new production facility in Canaan.

Shawn Duffy pours ice into a new 160-quart mixer used to make 350-pound batches of dough for pizza crust at The Good Crust in Canaan on Monday.

Production of dough using Maine grains is underway at The Good Crust’s new 1,200-square-foot production facility in Canaan. The facility, photographed Monday, is at 210 Main St.

Dough for pizza is shaped during production at The Good Crust in Canaan on Monday. Staff at the new facility said they were producing 2,000 12-ounce dough balls that day.