Hi, all of you!
I'm working on a new pizza concept with pizza boxes where you get delivered everything you need for 3 great pizzas Friday night. Like dough, Tomato sauce, toppings, cheese etc. in a cold box.
I've done some testing on how to store the dough for the customers. So far I've tried in buckets and bags with and without oil on the dough. The best results I'm getting is in a bag with the dough covered in a small amount of olive oil. Then it doesn't stick too much in the bag. The 2nd best is in a plastic bucket w/lid.
Do you have a great and cheap way to store your dough for the fermentation? What is your experience?
The dough we are using is with le 5 stagioni Flour, 63% hydration, and a poolish starter.
Thank you in advance :-)