dough in individual containers

[Tman1]

I've been working with Rienhart's NY style pizza dough lately and having pretty good results. My question lies in the containers. I bought some 5 cup plastic containers with lids and put the dough into them for the final rise. During this process we had a container pop open and knock the other containers over. I went through and burped all the containers, and then did it a second tie a little later when I noticed the lids ready to blow again.

What am I doing wrong? I've never read about it on any thread that I can recall. I do like having the dough in the containers. It would seem that leaving it slightly open would/could create a 'skin'?

I would like to try a longer fermentation, but I need to figure out what I'm doing wrong.

[tusr18a]

Re: dough in individual containers

You are not doing anything wrong. The pop is proof positive that the yeast is doing its thing. I am assuming you are using the disposable versions of the containers. The seal on these containers is just not that great. If you want to upgrade, use the food grade containers made by Cambro. I rarely, if ever, see them pop. To be honest, I started with the Cambro containers. Lately, I have not been using them. I have been using the Glad disposable containers. They are more compact to store and they are easier to wash. Hope this helps!

[texassourdough]

Re: dough in individual containers

I am using food grade trays similar to those used in many pizzarias. I can get six to eight balls per tray. They easily fit in my refrigerator and two or three are plenty for anything I do. I simply start pulling them about two hours before we start pizza and pull another each hour or so and the dough is near peak perfect.

I also use the individual containers but I don't seal them. A small crack won't cause a skin - skins indicate low humidity. That should not be a problem. Oiling the ball also helps prevent skin.

Hang in there!
Jay

[dmun]

Re: dough in individual containers

I use the glad "disposables" (I've had the same set for three years) and when I bought them, i poked a small (eyeglass size) screwdriver through the center of each lid. It's not much, but I've never had one blow.

[Tman1]

Re: dough in individual containers

OK, I really like the little hole idea, and I didn't oil the balls prior to plopping them in the containers. 2 more items to remember!

I've been looking for used dough boxes on Craigslist... maybe soon.

[heliman]

Re: dough in individual containers

How much yeast are you using? Perhaps try the biga method. The was a recent thread on this topic that may be of interest.

[Les]

Re: dough in individual containers

I've been looking for used dough boxes on Craigslist... maybe soon.

They are not as slick as dough boxes but I bought individual containers from the Dollar Tree - 4 for a dollar.

[fxpose]

Re: dough in individual containers

My Glad container lids have pinholes in them too.

[Tscarborough]

Re: dough in individual containers

I use the plastic ones (no holes, I just burp them every day or so) and was just given the metal ones, I have yet to use them.

[Les]

Re: dough in individual containers

was just given the metal ones

TS, I'm no expert by any stretch but a chef told me not to proof dough in stainless steel. She said it would tend to "grey" the dough. She mentioned that when I told her I was mixing my dough in my K.A. Anyone have experience with this??

[tusr18a]

Re: dough in individual containers

I have never seen stainless steel affect the color of a straight pizza dough. I do know from experience that if eggs are left in stainless steel, you will get gray/green eggs. Perhaps the chef was talking about a brioche or pate brise dough that has some egg content.

[Tscarborough]

Re: dough in individual containers

They are spun aluminum, not SS. I was given them by a pizzaria owner, he has hundreds of them and uses them with no problems.

The picture doesn't show the shape, this is them:




http://fgpizza.com/store/page16.html

[fxpose]

Re: dough in individual containers

I also have those aluminum containers. I got them at a local Costco Business Center. The containers were like a couple of bucks each and the lids were like a buck each at most. The containers stack upon themselves without the lids so you don't need a lid for each.

[Tman1]

Re: dough in individual containers

How much yeast are you using? Perhaps try the biga method. The was a recent thread on this topic that may be of interest.

Recipe calls for 0.33 oz of yeast. I haven't seen that thread.

[Tman1]

Re: dough in individual containers

They are not as slick as dough boxes but I bought individual containers from the Dollar Tree - 4 for a dollar.

I got mine for a good price, but when I go mobile, I won't want to deal with a hundred little containers.