So I have perfected the dough recipe I like. I do have a question. I have always used cold proofing for the dough. 24 hours in advance. Won't go back. I use a plastic proofing box when it comes to cold proofing. I have always been under the impression that I have to oil the dough balls up before I put them in the box to go into the fridge. The result is within 12 hours, I get good dough, but it's flat and hasn't risen like I want it to and doesn't have the perfect dough ball shape. It just expands out merging with the other dough balls. Is it because the oil in the plastic? I find myself having to reform the balls 9 hours in advance before cooking, meaning I let them sit out 2 to 3 hours before I cook. don't get me wrong. The taste of the crust is still wonderful and cooks the way I want it too. Does the shape of the dough ball really matter? I may be overthinking this. If I am let me know. I just have this thought about the shape of how a perfect dough ball should look before I start to shape it into a crust. Can I use flour instead to cold proof it.