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cheripat 05-16-2008 03:10 PM

Pizza Dough - moisture problem
 
I store my dough in plastic tubs with lids (for use on the same day). Often times a lot of moisture builds up inside the tub and then the tops of the dough balls form a crust. The botton is perfectuly silky. Suggestions on how to either keep the moisture out or off the dough?

Dutchoven 05-16-2008 03:46 PM

Re: Pizza Dough - moisture problem
 
Could chill the container...that might cut down on some of the moisture
Best
Dutch

asudavew 05-16-2008 04:58 PM

Re: Pizza Dough - moisture problem
 
spray a little oil on the top of the dough balls

RandyJohnsonHVE 05-16-2008 08:45 PM

Re: Pizza Dough - moisture problem
 
Quote:

Originally Posted by cheripat (Post 32598)
I store my dough in plastic tubs with lids (for use on the same day). Often times a lot of moisture builds up inside the tub and then the tops of the dough balls form a crust. The botton is perfectuly silky. Suggestions on how to either keep the moisture out or off the dough?

Oil the bottom of the container, then lightly oil plastic wrap and put over dough, not completely removing the dough from room of refrigerator air...this will keep the moisture off..

gjbingham 05-16-2008 11:17 PM

Re: Pizza Dough - moisture problem
 
I like the last suggestion. Keep as much air away from the dough as you can. The less air in the proofing tray or bowl, the less skin you get. Nasty stuff, huh?


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