Dough Storage for Slow Rise

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!

M B.
posted about 2 years ago

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I use the DoughMate Artisan tray kit ( The tray is similar to what restaurants use (I think), but small enough to fit in a residential fridge. I'm much happier using those compared to when I used a sheet pan and plastic wrap. The downside is the price. Took me a while to finally pull the trigger, but for me it has been worth the money.

posted about 2 years ago

I use plastic 7.0 liter containers with mechanically closing lid. They are enough for storing from 4 to 6 dough balls 250 grams each (personally I store 5 balls there). No offense, but I think, that wrapping each dough ball with plastic is the worst idea. Unless you have a freezer with a build-in shock freezing technology.

Giorgio O.
posted about 2 years ago

I've just bought a Wow oven, and now my bases look like this. Would anyone have an Idea?
My cook time is 5.30 and temp is 290oC

Medium 20806848 10214020990419694 149669786 o

Les Hanna
posted about 2 years ago

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