Using proofing trays

[Millsies]

I have been using individual plastic containers to cold ferment my dough balls (high hydration, Caputo flour, sourdough) but washing the containers is a PITA. I ordered proofing trays for our annual pizza party where we make 30+ 16" pies. For those of you who use the trays can you give your opinion on what you use to ease the removal of the dough from the trays. I brush a film of olive oil on the containers but most of the time the dough still sticks. Anyone use flour or will that dry the balls out too much...
Thanks!
Erin

[Gulf]

Re: Using proofing trays

I don't do a whole lot of pizza. But, I wipe a thin layer of shortening in the bowls to keep bread from sticking.

[deejayoh]

Re: Using proofing trays

I got some of those half-size proofing trays. I love them for bigger events. Lots easier to store and access when things are cranking

[Millsies]

Re: Using proofing trays

deejayoh, what do you use on the trays to keep dough from sticking?

[Mike & Kaz]

I sprinkle a little bit of flour and coarse semolina on my proofing trays before my oiled dough balls go in. Then I use a bench scraper to remove them when I'm ready to use them. Worst case scenario, I use the same bench scraper to separate them if they get really big and bloom into each other. I learnt the hard way about overcrowding my trays.... Kaz.

[Stan]

Commercially, we use a 51-49 olive/canola oil blend, brushed into the trays with a pastry brush. Never flour in the trays. I use a dough knife to separate the balls and scoop them out of the tray.