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 6 months 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 almost 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 6 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 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 2 months 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 about 1 year ago