Pizza dough storage

[spike0872]

hello

first time on hear hope someone can help

iv spent my summer converting a horse trailer into a mobile fired pizza oven all going well with the build but am having issues with my dough

I'm getting good results with my dough but I'm thinking whats the best way of storing the dough once its proved to stop it over proving as quantities I'm hoping il be needing

at shows and music festivals could be an issue

many thanks   

[albacore]

Have a look at Keith's thread where this was discussed recently.

I would suggest:

• Use the right type of flour - Caputo Red or equivalent
• Low yeast rate, eg 0.3% IDY
• High salt rate, eg 2.5%
• Enzyme free yeast, ie no amylase
• No oil or sugar in dough

Store the dough as separate floured balls (200 - 250g) in shallow plastic containers with lids. Storage temperature dependent on time to use.

[spike0872]

Thank you very much for your help
iv had a read and some very helpful hints there
will have to try my dough without oil
there was me thinking this was going to be easy to start up haha

[kstronach]

I store my dough at a coolish room temp due to space constraints and I'm down as low as 0.2% yeast. On a side note if you're making all your own dough this tool can be very handy.

www.pizzamaking.com/dough-calculator.html

Keith