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 3 years 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 almost 2 years ago

What's happening with my Cold Ferment process?

Hi,
I've been making pizza for a while, but just recently I was turned on to a great recipe that calls for cold fermenting which is my first experience with it (I never knew what I was missing all t... (more)

tim guthrie
posted 3 months 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 about 2 years ago

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 over 1 year ago

Is my dough over-proofed? (Master dough w/o starter)

Hi all, this is my second attempt at the Master Dough without starter and I'm loving the process and results! However, I suspect that my dough is over-proofed and would appreciate any tips. Details b... (more)

Ashwin C.
posted about 2 months 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 about 2 years 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 about 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 3 years ago