The one thing I consistently have trouble with is dough storage. I have been using a dough tray and plastic wrap to story, but removing the plastic wrap from the dough is always difficult once the balls are ready to stretch.
Things I've tried:
- Plastic wrap directly on the dough ball: The dough is super sticky and it's a difficult to remove the plastic and maintain the integrity and shape of the ball.
- Plastic wrap around the tray: I found that the dough balls dry out and form a skit over the top. The skin is thick and unattractive and affects how the pizza cooks (slightly).
- Oiling the balls with olive oil before wrapping them directly with plastic: This seems to work the best, but I'm worried that the light coating of olive oil is affecting how it cooks.
Does anyone have any suggestions for dough storage that would solve these problems? How do the professional restaurants store their dough without it drying out?
Thank you in advance!