Proofing dough


So I make my dough take it out of the mixer out it in a bowl to ferment in the fridge for 24 hours. I then take it out divide it and this where my question is. Do I flour the individual dough balls or do I oil them? Because when I put them on a sheet pan to proof again the end up really increasing in size and sticking together. How do they do it in a professional pizza shop? And how do they hold the dough for service?
Thank you!

Jeff S.
posted over 3 years ago

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Hi Jeff,

I've seen all three (oil, flour, nothing) at restaurants. The "best practice", but also the most difficult is to use nothing. Just put the balls down on a plastic or metal tray/sheet. You'll want to get a plastic scraper, and it'll take a bit of practice. The goal is remove the ball from the tray without stretching or altering it's shape.

That said, there's absolutely nothing wrong in using some oil or flour. I typically use a very thin layer to coat the plastic bowls I use. It makes things a lot easier and the dough isn't affected.

Hope this helps.

Raj

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Raj Irukulla admin
posted over 3 years ago


Thank you Raj! it helps a lot! I really need to get a plastic scraper. Is it okay if the dough balls touch during the second proof? Or is it frowned upon?

Jeff S.
posted over 3 years ago


It might make it more difficult to separate and remove the dough from the tray, but it's certainly not a faux pas in my opinion.

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Raj Irukulla admin
posted over 3 years ago


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