Plastic, wood and metal dough containers

I've seen pizzerias use different types of dough containers. Plastic is easier to clean and wood has more moisture in it. Are there are other reasons for using one versus the other such as temperature?

Ben T.
posted almost 5 years ago

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As you pointed out, wood will absorb more moisture. While metal is a better conductor, it shouldn't make a difference. Once it's in the fridge, all three will reach the same temperature.

Wood containers is considered "old school" and you'll likely see it more for Neapolitan style. Personally, I try to avoid plastic for health reasons (BPA). I'd be surprised if dough trays weren't BPA free though.

The other consideration might be space and logistics. Most trays are plastic, and are more efficient. You can put multiple balls in a tray and move them with greater ease.

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Raj Irukulla admin
posted almost 5 years ago

I actually like the plastic ones. They are non-porous (they won't stain), made from quality food-grade plastic and are very easy to clean. I had a wooden one but like Raj already mentioned, they are more for the traditional Neapolitan pizzas and I don't do those pies.

Another advantage of the plastic dough boxes is that you can cross-stack them right after balling to help them cool a little faster, then down-stack them and nest them so that the dough balls won't dry out.

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Mike K.
posted almost 5 years ago

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