#1  
Old 05-16-2008, 03:10 PM
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Default 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?
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Old 05-16-2008, 03:46 PM
Dutchoven's Avatar
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Default Re: Pizza Dough - moisture problem

Could chill the container...that might cut down on some of the moisture
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Old 05-16-2008, 04:58 PM
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Default Re: Pizza Dough - moisture problem

spray a little oil on the top of the dough balls
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Old 05-16-2008, 08:45 PM
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Default Re: Pizza Dough - moisture problem

Quote:
Originally Posted by cheripat View Post
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..
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Old 05-16-2008, 11:17 PM
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Default 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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