What size pan?

[Mm2531]

I usually make 2-4 pizzas at a time. Dough is around 260 gm.  Thus far I have been doing a cold ferment in my fridge, where I have plenty of room.

 I am planning on switching to using my wine cooler to proof the dough, both in bulk and in balls.  In the refrigerator I was using individual Cambro containers , but they are too big for the wine cooler.  I have roughly 14x14x4in space if I remove one row of wine bottles.

I have narrowed down my search to either (a) using two 1/3 size pans (12 3/4 x 6 15/16 x 2 1/2) side by side or (2) one 1/2 size pan (12 3/4 x 10 7/16 x 2 1/2.  If I go with option (2), I would be using it for all four dough balls, but I am concerned about not having enough width for two dough balls side by side (although the width is 10 7/16 inches, I suspect the inside dimension is more like 9 3/4).  Not having fermented this way, how much width is optimal for two dough balls side by side?

Also, could you advise on buying plastic or metal? They come in either.  Thanks for your help.

[Timpanogos Slim]

The material doesn't matter much particularly if you are oiling it. Lots and lots of pizzerias are using metal proofing containers. Lots and lots are using plastic.

I've seen ikea glass containers recommended before - like this one:

https://www.ikea.com/us/en/p/ikea-365-food-container-with-lid-round-glass-plastic-s09269094/

[Mm2531]

Thanks!  Any thoughts on size? I am assuming that to be safe, the balled dough needs at least six inches.

[Timpanogos Slim]

Thanks!  Any thoughts on size? I am assuming that to be safe, the balled dough needs at least six inches.

Yeah i don't know your process so it is hard to say.

I usually do 205g balls and i store them in ziplock sandwich bags. Sometimes i dream about potential advantages of using a more normal proofing box, maybe freezing them fully proofed.

If you're comfortable covering it with plastic wrap, Tamco makes a 14x14x3 tray:

https://www.usplastic.com/catalog/item.aspx?itemid=138265&catid=852

[nanometric]

Plastic is generally less-sticky than metal, with polypropylene being the nonstick champ in my experience.

Suggest: make some doughballs and let 'em fully ferment / spread out to decide on your space needs.

A couple of the more pricy / obscure items I've seen recommended by others (I have no experience w/either).

https://challengerbreadware.com/product/proofing-box/

https://www.bakedeco.com/detail.asp?id=12232#desc

[Timpanogos Slim]

Plastic is generally less-sticky than metal, with polypropylene being the nonstick champ in my experience.

Suggest: make some doughballs and let 'em fully ferment / spread out to decide on your space needs.

A couple of the more pricy / obscure items I've seen recommended by others (I have no experience w/either).

https://challengerbreadware.com/product/proofing-box/

https://www.bakedeco.com/detail.asp?id=12232#desc

UHMW-PE (Ultra-high molecular weight polyethylene) is probably the most non-stick short of teflon. idk if you can get trays or containers made of it.

Lots of pizzerias are using those slightly bulbous round aluminum proofing pans for larger dough balls though.

[nanometric]

idk if you can get trays or containers made of it (HMPE)

If you could, the price would be a deal killer for most! That stuff ain't cheap.