dough in individual containers

[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.

[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

[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!

[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.