I am wondering if it is possible to proof my "master recipe" dough in glad bowls in a cooler (Coleman/ Igloo) instead of a refrigerator? I am having a pizza party for family and do not have enough space in the refrigerator for 6 dough balls. I plan on filling the cooler with a layer of ice and adding ice as needed to keep the dough balls chilled.
Also, when using the glad bowls- is it OK to seal them tight, or should there be a pin prick in the bowls to let air/ gas escape (I read that on the internet)?
I made the master recipe with TIGA starter once so far and it was good. My dough did not rise much in the refrigerator but I think my book said 25% was an appropriate rise.
Thanks to anyone who can offer input!