Pizza dough (balls) cooler, what do you use?

[Mangia Pizza]

Trying to find a cool environment for my pizza balls to ferment for 24-48 hrs.

What do you guys suggest?  The fridge temp. my be too cold (34-36 F), I was hoping to find something in the 50-55F range.

Any ideas?

TIA

[TXCraig1]

IMHO, the fridge is way too cold - particularly if you are using a natural yeast. I like 64-65F for ~48hours.

Here is how I do it: http://www.pizzamaking.com/forum/index.php/topic,18509.0.html

Craig

[Mangia Pizza]

Thank you Craig, Omid was telling me about your "cooler temp. control system".

Very cool..... (no pun intended ) I will definetely give it a try.....

[weemis]

IMHO, the fridge is way too cold - particularly if you are using a natural yeast. I like 64-65F for ~48hours.

Here is how I do it: http://www.pizzamaking.com/forum/index.php/topic,18509.0.html

Craig

i was wondering how you managed sustained cool temp above fridge temps. thanks for sharing (again!)