Question is coming from the Middle East

[MUAATH]

Hello
I would like to ask some questions

proofing cabins
What are the ideal conditions through which the (temperature / humidity) and other
Can it be made ​​in a local  ?
In other words you could do without the proofing cabins, With maintaining the best result.
And how its importance compared to the type of oven For example. What is the solution if the amount of dough many If you are using proofing cabins?

What is the best size of dough ball for fermentation.

And finally
Cooler Affect on Dough.
Cooling / freezing
Whichever is meant
And What are the duration and temperature Favorites
Thanks for all

[atom]

What country are you in? Generally speaking most of us just stick our dough balls in the refrigerator to ferment and then pull them out to warm up and then cook them with the toppings. I think a good average temperature is 36-40 F.

[MUAATH]

From the capital of oil   ((Thank God))

[Jet_deck]

What kind of oven do you have to cook them in.  What is the highest temperature?

[TXCraig1]

From the capital of oil   ((Thank God))

Jet and I are from Texas too.   

[MUAATH]

jet

I want to establish a business

In fact I did not choose the type of oven (and I do not have enough information).

[atom]

so is that iran or kuwait? i spent about a week in kuwait...
if your from iran i would love a good recipe for barbari bread

[SinoChef]

Jet and I are from Texas too.   

Ok, that got a loud "ha" out of me in the middle of the coffee shop I am currently sitting in. 

MUAATH, welcome aboard. The capital of oil? I must know where this is.

Good luck in your search.

[atom]

Oh... Saudia Arabia? Salam Alaykam.

[MUAATH]

Yes
You are a great