 Re: Large Pizza Party!
The professional operators use the stacked or cross-stacked trays, since they have big thermal cameras and a lot of free space.
Any one of these could maintain from 9 to 16 individual pizza dough in it.
Because the number of backed pizzas by hour they need the effectiveness of the tray.
For the home bakers, the round containers helps to maintain the roundness of the dough, however, the containers need more space than the ziplock bags.
I had used either ziplock or containers depending on the quantity of dough to be used and the resting mode. Few dough = container, more than six or eight dough = ziplock when using refrigerator.
When the rest is at ambient temperature (same day pizzas, resting 12/24 hs) I prefer to use containers.
Few dough, same day resting, the balls are arranged over a wood table (wood to maintain the circumferential shape – in granite or ceramic or plastic, the dough slide to flat) and are covered with plastic wrap or humid cloth (depending the local wheater)
Luis |