Do your dough skins have a "side"?

[JimmyMak]

They look like they will work great . I like the lid , let me know  how it works.

[DomeZone]

As to unfinished boxes, would a small childs bedroom drawer set work, I think most drawers I seen ,used, the insides are not painted or treated.

Mike

[Essen1]

Jimmy,

The pizzas turned out quite well.

The proofing in the wooden box was much better than in a plastic dough box. No 'sweating' of the dough, no drying out, it kept a nice and smooth, almost silky, texture, no sticking to the bottom and no 'skin' forming whatsoever. I left a couple of dough balls in the box overnight at RT and when I checked this morning, I didn't see any changes at all, except a bit more expansion.

I think a wooden proofing box is a pretty good tool.

DomeZone,

I don't know about drawers. I could imagine that they are sometimes treated with some sort of laquer or other chemical.

[thegoodpie]

I'm opening a neopoletan pizzeria and am curious about the wine cases, I will be doing a room temp rise and need stackable preferably wooden dough boxes, im thinking i could easily get 6 9oz doughs in a case.  Is the wood that these cases are from suitable for this purpose? its seems if so, then its a really cheap way to have cool recycled usable pizza dough boxes....thinking i'd cut them in half and put a bottum on the other side, and right there i have 2 boxes good for 12 doughs

thought? your experiments? still happy over time with the wine cases?

cheers and thanks in advance for your help

[Essen1]

I'm opening a neopoletan pizzeria and am curious about the wine cases, I will be doing a room temp rise and need stackable preferably wooden dough boxes, im thinking i could easily get 6 9oz doughs in a case.  Is the wood that these cases are from suitable for this purpose? its seems if so, then its a really cheap way to have cool recycled usable pizza dough boxes....thinking i'd cut them in half and put a bottum on the other side, and right there i have 2 boxes good for 12 doughs

thought? your experiments? still happy over time with the wine cases?

cheers and thanks in advance for your help

Thegoodpie,

First off, good luck with your pizzeria.

Yes, I have used the wine boxes three times so far and am extremely happy the way the dough comes out. No skin forming, no sweating of the dough and very easy to handle. The outside has a smooth feel to it when I take them out of the box. Plus, the dough stays moist on the inside.

I "seasoned" them in the same way I did season my wooden pizza peel. I used Caputo 00 Blue for it, since it has a finer mill and can really get into all the crevices of the wood.

[JimmyMak]

I have a wood box made of poplar a carpenter made for me. What recipe would you recomend for warm rise.

[Essen1]

I have a wood box made of poplar a carpenter made for me. What recipe would you recomend for warm rise.

Jimmy,

I don't know if you're addressing me or member Widespreadpizza, but for an RT rise, I'd increase the hydration just a bit if you're using the wooden box. Or use your personal formula and see how it does in a wooden proofing box, first.

[JimmyMak]

Here's my box. 

[Essen1]

Impressive!

Seriously, that's a great box. Now put it to good use, will ya'!? 

[UnConundrum]

It's been a year.  Are you guys still using wooden boxes, and still happy with them?

[widespreadpizza]

I rarely use them anymore,  I don't have a real good reason,  I just don't.  Might be the sanitation factor,  or just because I never made the lid for the top.  -marc

[BrickStoneOven]

The wine boxes you get from the store are made of poplar?