Author Topic: Pizza dough (balls) cooler, what do you use?  (Read 1283 times)

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Offline Mangia Pizza

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Pizza dough (balls) cooler, what do you use?
« on: August 02, 2012, 07:40:26 PM »
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
Paolo


Offline TXCraig1

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Re: Pizza dough (balls) cooler, what do you use?
« Reply #1 on: August 02, 2012, 07:44:58 PM »
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 love pigs. They convert vegetables into bacon.

Offline Mangia Pizza

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Re: Pizza dough (balls) cooler, what do you use?
« Reply #2 on: August 02, 2012, 07:56:55 PM »
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.....
Paolo

Offline weemis

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Re: Pizza dough (balls) cooler, what do you use?
« Reply #3 on: August 03, 2012, 09:46:38 AM »
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!)  :D
Nick Gore - just a dough eyed wanderer


 

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