Proofing in the pan?

[clarkth]

After a couple of epic fails I think I'm getting close.  Here is what I made this weekend:

70% water, 1% IDY, 2% salt, 1.9% DMP, 540g dough in a 14" x 10" pan TF = 1.36.  Mixed, kneaded, and pressed in pan and proofed for about 8 hrs at room temp.  Had to pop some bubbles now and then.  Pre-baked crust at 500 for 10 minutes, topped then back in the oven for another 10 minutes.

Hopefully this wasn't just blind luck, I'm going to try again this weekend to see if I can re-create it!

[vtsteve]

That looks really good!   

[clarkth]

That looks really good!   

Thanks, it's hard to see in the photos but the bottom was crisp/fried but the inside was very soft.  My kids ate the whole thing for dinner, I only got one small slice 

[clarkth]

Made another one this weekend, got excellent results again.  If I can do it a 3rd time next week I'll lock the process down 

[NepaBill]

I cold proof overnight in the pans?  Looking for some suggestions for what to use to cover the dough with, so a skin does not form?  I have used plastic wrap, but looking for a better reusable alternative..  Any suggestions?

[Dangerous Salumi]

I cold proof overnight in the pans?  Looking for some suggestions for what to use to cover the dough with, so a skin does not form?  I have used plastic wrap, but looking for a better reusable alternative..  Any suggestions?

I have steel Detroit pizza pans and I bought the aluminum lids to go with them. The lids don't seal very well and you can get a skin on the dough using them alone. I put plastic wrap over the pan and then the lid. The pans stack nicely with the lids on.