Hi, I scored an ooni on Facebook marketplace for $100, and I started making my own dough and pizzas. I was wondering the pros and cons of using a proofing box versus individual dough ball containers. If you use individual containers, what size container do you use? I made some pizzas last night, and made the dough on Monday and left it in the fridge until Friday. I used a a proofing box, but I felt like the top of the dough dried out a bit. The pizzas still turned out fine, but it made the dough more difficult to work with. Any feedback would be greatly appreciated!
by Organic-Map-385
3 Comments
Those pizzas look legit much love from Italy 🙏❤️
You can put a bit of water or oil on the balls to keep them from drying out.
If you’re using a cold ferment, bulk proofing can be harder to control fermentation because the bulk will be a higher temp in the fridge and take longer to cool. This applies to bulk proofing and then balling too.
As balls, they will cool down more quickly. If you’re cold fermenting, you want the dough to cool quickly. If you do a bulk ferment in the fridge before balling, you can flatten the mass to like an inch or an inch and a half to get it to cool faster.
Who cares just save me some slices!