Hey guys and gals!
So when I'm making more than a few pizzas, by the time I get to the last few dough balls, they've formed a bit of the crusty layer on the outside. I know I can prevent this by constantly covering them with an air tight seal (plastic wrap after I grab a new dough ball out of the tray) or maybe put the dough balls in separate containers.
What do you think the best method is to prevent this from happening? What's your set up when making, let's say, more than 5 or 6 pies for a group of friends that you've invited over for dinner?