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That was my recommendation to Post #229. His oven does not have bottom only baking, only warming.
Yes, thanks.I wouldn't say I don't ball it up; I just don't worry about shaping the dough 'portions' (I'll use that word) right after kneading. I knead, cut the dough into separate portions, let the portions rise, and only shape them into balls when I'm ready to put them into the refrigerator for the final leg of the process, because I know they won't rise much any more after that. I haven't always done it this way. I was doing all CF for a while, but lately I've been doing more of the process in a closet that stays at around 58 degrees in the winter. I've just come to think that it makes more sense to let the dough portions do what they're going to do naturally, without prematurely forming them into shapes that they'll lose anyway.
So no balling up dough at all, allowing the round receptacle to create the shape? Love that!
When I first found this forum, I went full out and made the MBE, and my first pizza dough for a party. I portioned my extremely fermented RT dough by weight into 27 baggies and twisted them tightly shut. Then I kept them in a cooler for transport before the bake. My friend had worked at a pizza shop, and she assured me the dough was as easy to work with as what she was familiar with.
I started "learning" to do things differently after that, but I didn't realize the very simple lesson to be had.
I may never ball up another pizza dough again!
