Since you said that you read the entire Lehmann thread, I am sure that you will remember this post: http://www.pizzamaking.com/forum/index.php/topic,576.msg31992.html#msg31992
. I rarely make enough dough balls to require an efficient and well thought out storage system, but if I did I think I would look into getting a wooden dough box. The information I provided in the abovereferenced thread is still current, as I discovered when I called Marsal today to get an update. The price for one of their wooden dough boxes, which is shown at http://www.marsalsons.com/default.aspx?pageId=25
, is $30, plus shipping. There is no mechanism at the Marsal website (at http://www.marsalsons.com/default.aspx?pageId=27
) to purchase items online, so to purchase a wooden dough box one would have to call Marsal (at 631-226-6688) and place an order with one of the Marsal employees. I didn't think to ask, but it would be worth inquiring as to whether their dough boxes come with covers. Usually, covers, if available, are extra.
An alternative to a wooden dough box would be a plastic dough box. A very popular brand is the Cambro brand (http://cool.cambro.com/product_line.aspx?rrn=4&plrn=52
). The Cambro dough boxes are sold by just about everyone in the restaurant supply business. You will find many sources by doing a Google search. The covers for the Cambro dough boxes are separately priced.
Some pizza operators prefer to use sheet pans to store large numbers of dough balls. However, as you will see from this thread at the PMQ Think Tank, http://thinktank.pmq.com/viewtopic.php?p=52166#52166
, there are tradeoffs when using sheet pans rather than dough boxes.
There are also individual dough retarding and proofing pans, such as the ones shown at http://www.foodservicedirect.com/index.cfm/S/311/N/1647/Dough-Retarding-and-Proofing-Pans.htm
. These are stackable and space savers but you may need a few extra covers (priced separately) for your refrigerator storage area.