Individual dough ball containers

[hamface]

I want to start fermenting the balls in individual containers, round for sure. What's your preferred container? And would I be crazy to buy these? Set of 6 babadoh pizza dough containers and lids (Olive) https://www.amazon.com/dp/B09DDD1SHW/?tag=pmak-20

[JimR]

Surely there is a more economical answer than that. $10/container seems absurd.

[Rolls]

^^  Agreed.  It will not be money well-spent when even dollar-store tupperware will get the job done just as well.  I'd put the money to better use elsewhere.  Just my two-pence.


Rolls

[foreplease]

I suggest this set for less than $30. It will be twice as many as you need. You can store leftovers in them in the refridgerator too. You may be able to buy them individually at GFS. Make sure they are round and at least 18 oz capacity. Always oil the dough ball or the container, don’t subject them to the heat of your dishwasher. I have several 24 oz and wish they were a little smaller.

https://www.amazon.com/dp/B07VH4F86S/?tag=pmak-20

[texmex]

I suggest this set for less than $30. It will be twice as many as you need. You can store leftovers in them in the refridgerator too. You may be able to buy them individually at GFS. Make sure they are round and at least 18 oz capacity. Always oil the dough ball or the container, don’t subject them to the heat of your dishwasher. I have several 24 oz and wish they were a little smaller.

https://www.amazon.com/dp/B07VH4F86S/?tag=pmak-20

Thanks for this link, it brought me to this meal prep line of containers. I have 1 similar to these from a local restaurant as a to go container, and it's about 8 years old.  I like the bigger circumference since dough tends to spread, to fit the container holding it. Makes it that much easier to stretch since it is already halfway there in this size container.  https://www.amazon.com/dp/B07K6KKWHW/?tag=pmak-20
 I have also used a couple of bowls with small hole vent in clear lids which I got from Panda Express take out about 4 years ago. They are ridged at the bottom, which creates a ridge on the dough edges, but that is never an issue, once stretched. I would rather see my dough as it is rising.

[02ebz06]

The ones OP mentioned seem a little small.

I use these, not cheap, but should last forever...

[hamface]

How about these? The 24 oz size.

Asporto Microwavable To-Go Container - BPA Free Round Soup Container with Clear Plastic Lid - Catering & Takeout - 24 oz - Clear - Plastic - Disposable - 100ct Box - Restaurantware https://www.amazon.com/dp/B01ADBSQT2/?tag=pmak-20

[Pizza_Not_War]

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

They have several sizes.

[NYSS]

https://www.target.com/p/snap-and-store-medium-round-bowl-food-storage-container-3ct-48-fl-oz-up-38-up-8482/-/A-75663610

Work great.

[HansB]

I do all mine in these, used upside down: https://www.amazon.com/dp/B08QZX5JJW/?tag=pmak-20

I use the 24 oz. which are not available at the moment.

[foreplease]

I do all mine in these, used upside down: https://www.amazon.com/dp/B08QZX5JJW/?tag=pmak-20

I use the 24 oz. which are not available at the moment.

Upside down…does that help with your DS pizzas?    Nah, I know why you do it.

[foreplease]

How about these? The 24 oz size.

I have several 24 oz and wish they were a little smaller.

[hamface]

The ones you linked with 18 oz capacity look like they have ridges on the inside. Made me shy away from getting those

[mdsidoti]

Hello there, I got tired of fermenting dough in ziploc bags and found some lidded containers that work perfect for me.

And the company sent me some free as samples. Look up Berry Plastics (www.berryplastics.com).
I’m using a 24oz lidded container from them (T51324CP).
It works great for my typical 250gm dough balls for a 14-16 pie. So much neater and easier to stack multiple dough balls for a cold ferment.
Here’s a link to what I’m using.
(https://catalog.berryglobal.com/products/contain/round/t51324cp).
Good luck, Mark

[9slicePie]

Hello there, I got tired of fermenting dough in ziploc bags and found some lidded containers that work perfect for me.

And the company sent me some free as samples. Look up Berry Plastics (www.berryplastics.com).
I’m using a 24oz lidded container from them (T51324CP).
It works great for my typical 250gm dough balls for a 14-16 pie. So much neater and easier to stack multiple dough balls for a cold ferment.
Here’s a link to what I’m using.
(https://catalog.berryglobal.com/products/contain/round/t51324cp).
Good luck, Mark

Question for you (and anyone else using lidded containers):  do you close the lid completely?  What about releasing the gas build-up? 


I know user 02ebz06 has some sort of chemistry lab contraption on his container, but most of us don't.

[02ebz06]

Question for you (and anyone else using lidded containers):  do you close the lid completely?  What about releasing the gas build-up? 


I know user 02ebz06 has some sort of chemistry lab contraption on his container, but most of us don't.

Actually it is used in beer making. It is called a fermentation trap.  They are inexpensive.
Amazon sells them with the grommet.  All you have to do is drill a hole the right size for the grommet.
https://www.amazon.com/Best-Sellers-Kitchen-Dining-Brewing-Fermentation-Airlocks/zgbs/kitchen/979848011

[mosabrina]

Question for you (and anyone else using lidded containers):  do you close the lid completely?  What about releasing the gas build-up? 


I know user 02ebz06 has some sort of chemistry lab contraption on his container, but most of us don't.

I either use with the lid on or you can poke a hole in the top. I don't think the fermentation build up is that bad

[mdsidoti]

Hi Mosabrina, to answer your question I cold ferment for 2-3 days and have not had any fermentation gas issues in the fridge.

There is some gas build up after I put the dough out 2 hours before the bake, but nothing that causes any concern.
It’s kinda fun to ‘burp’ the container and enjoy that yeasty aroma.

The largest dough ball I use in these containers is 250-275 gms.
Good luck

[mdsidoti]

Ooops. Sorry Mosabrina, I was answering 9slicePie’s question. To clarify I do complete seal the container during the cold ferment.  Thanks

[mosabrina]

yes that's what I'm saying too. Gas buildup is not a problem completely sealed. You could probably poke a pinhole if you want