I am a newbie who is taking on the challenge of pizza making to satisfy a lack where I live. Already, my misshapen pies taste better than anything in town, so I am encouraged. I can see doing this weekly.
We have a very well-equipped home kitchen, but I am working out the dough process so I am making 2-3 x 1 1/2 pound doughs at a time. I have four round Cambro covered containers for the first 24 hour proofing--they are about 7 1/2" in diameter and about 1/2" high. They easily handle the height of the first day's proofing. The second day, the dough for each batch is divided and each ball is placed on a 1/2 sheet pan, where they seem to spread out from a four inch ball to touch by the end of the 24 hours, so that means they are about 8-9" in diameter. Rather than using lots of plastic wrap, today I am inverting the Cambro containers to see if that works (it may result in the dough being too high if it expands to the diameter of the container--I will post a photo). I had considered a plastic cover for the 1/2 sheet pans, but the tallest is 2", which means there is only a 2 1/2" space for the dough ball when first placed on the sheet, which is a little tight and would probably result in squishing the ball, running the risk of it sticking onto the inside of the cover.
So how do others handle this at home with only a refrigerator and not a cooler at one's disposal? Here is my makeshift setup for the second 24 hours: