Doughmate vs plastic wrap and sheet pan

I bought a doughmate tray with a lid and was wondering if using that is the same or as good as plastic wrapping the half-sheet pan. Does it matter how tight the air seal is for proofing? It seems lik... (more)

Dave K.
posted 6 months ago

How to avoid water condensing inside the dough container?

Every time i make pizza dough and proof it using cold-ferment
i find water drops forming on the cover of the container. After while it gets bigger and fall on the dough which makes the flour or corn... (more)

Ahmed Rashed
posted about 1 year ago

Dough Proof time vs. APN regs

Hello,

I have making my dough balls and slow fermenting in cooler for 24 hours (cross stacked). Then I bring out of cooler and bring to room temp and use for pizza napoletana. They cook great, ... (more)

antonio G.
posted over 1 year ago

Dough Proof time vs. APN regs

Hello,

I have making my dough balls and slow fermenting in cooler for 24 hours (cross stacked). Then I bring out of cooler and bring to room temp and use for pizza napoletana. They cook great, ... (more)

antonio G.
posted over 1 year ago

Dough Proof time vs. APN regs

Hello,

I have making my dough balls and slow fermenting in cooler for 24 hours (cross stacked). Then I bring out of cooler and bring to room temp and use for pizza napoletana. They cook great, ... (more)

antonio G.
posted over 1 year ago

Proofing in a picnic cooler instead of a refrigerator?

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 s... (more)

Betsy J.
posted over 2 years ago

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 o... (more)

Jeff S.
posted almost 2 years ago