What is your standard dough weight and what size container do you use?
I don’t have a fixed dough ball weight for a particular size pizza. It will vary depending on the style of pizza. However, the dough recipe that Tim Wurtz started with, and which later became the recipe you used, was based on a famous dough recipe of Big Dave Ostrander, a former independent pizza operator who is now a consultant to the pizza industry. Over time, I established that Dave Ostrander had several versions of the recipe (all called “Old Faithful”) but the recommended dough weights and corresponding pizza sizes were the same for all the versions. For example, for a 10” pizza, 9 ounces of dough would be used; for a 12” pizza, 12 ounces of dough would be used; for a 14” pizza, 18 ounces of dough would be used; and for a 16” pizza, 22 ounces of dough would be used. From that information, I calculated that the thickness factor for the pizzas was around 0.11, which corresponds to a “medium” thickness pizza. Tim made a crust than I believe was even thicker, using a thickness factor of about 0.13. So, for example, if he wanted to make a 16” pizza, he would use around 26 ounces of dough (3.14159 x 8 x 8 x 0.13 = 26).
In case you are interested, there is a lot of information on the Old Faithful dough recipe (all of the versions I am aware of) at this thread: http://www.pizzamaking.com/forum/index.php/topic,660.0.html
. You might specifically want to take a look at a later version of the Old Faithful dough recipe (which I dubbed “New Faithful”), at http://www.pizzamaking.com/forum/index.php/topic,660.msg26116.html#msg26116
(Reply 33). The New Faithful dough recipe was used to prepare pizza dough for instructing attendees at a NAPICS event on how to make pizza. I think the ingredients used and their quantities were selected to make a virtually indestructible dough that could be worked with by just about anyone at the event--amateurs and professionals alike. As it so happens, the dough is quite good. It is also easier to work with than the earlier Ostrander doughs because of the higher hydration of the NAPICS dough.
As far as dough storage containers is concerned, I have used many kinds. For cold fermented doughs that are to last for several days (more than a week), I typically use a lidded metal container (old cookie tin) because it helps cool the dough down faster, which is am important aspect of making long-lived doughs.
When I have had to make several cold fermented dough balls in the past where refrigerator space was limited, I used plastic zip-type storage bags. I would press the dough balls down into the shape of flat disks, brush them with oil, and place them into the storage bags, which could then be stacked in the refrigerator. Since I was using little yeast, I was not expecting significant volume expansion of the dough disks. Where refrigerator space is at a premium, I have on occasion also used an empty bread bag into which I would place an oiled dough ball, twist the open end shut so that there is little space between the inside of the bread bag and the dough ball, and fold the twisted end under. I could then tuck it into any number of small empty spaces in the refrigerator. This is a low-budget solution.
I have also used glass containers (e.g. lidded Pyrex glass bowls) and plastic containers (e.g, Rubbermaid, Glad, etc.), both for normal cold fermented doughs and room-temperature fermented doughs. I will sometimes use a lightweight, transparent, thin-walled snap-fit plastic carry-out container, such as shown in the first photo at http://www.pizzamaking.com/forum/index.php/topic,5173.msg48113/topicseen.html#msg48113
(Reply 17), when I want to either cool down or heat up dough quickly. In most cases, I want the storage container to be round so that the dough ball is also round when it comes out of the container and doesn’t have to be reshaped. In all cases, I try to match the size of the container to the anticipated final size of the dough that will go into the container. A rising dough might pop the lid because of all the gases, but I don't want it to pop the lid because the container was too small. I usually have a pretty good idea of what the dough is going to do and select the right size container for the circumstances.