I got talked into making some pizzas for our company picnic and I'm trying to work out how to manage the dough.
My setup is using a Big Steel Keg that I get to about 650 and cook pizzas for about 4 minutes.
My dough is 62% hydration and I make 400 g balls for 15 inch pizzas.
Typically, I knead the dough for 6 minutes in Bosch Universal then ball and place in round Gladware containers to go in the fridge for 2-10 days.
On baking day, I remove dough balls from fridge, let warm at room temp for an hour then reball and let rest for another 2-3 hours.
My question is how to make and transport 20 dough balls for this picnic? I don't have enough cooler room to store 20 of the Gladware containers, so I'm thinking of going the plastic bag route. With my two coolers, I think I could get 20 dough balls in at only one layer deep. I'm pretty certain to want to use coolers as the weather would likely be in the 80's.
So plan would be:
- Make my dough as normal then ball and place in plastic bags in fridge 2 days before picnic
- Morning of picnic, remove dough from fridge at 6 a.m. and let rest 1 hour then reball, oil and place back in plastic bags in coolers
- Picnic starts at 11 and I'll be cooking from 11 - 1.
Also looking for a good source for bags. Do these look reasonable? http://www.amazon.com/Roll-Natural-HDPE-Grade-Rolls/dp/B009KOY0O4/ref=pd_sim_sbs_misc_25