I make a batch of dough once a week for pizza night and it comes out to be about 1000g of dough. This works well divided up into 4 balls, for storage in the fridge for 1-2 days during a cold ferment. I do pop them out onto a sheet pan and cover them with plastic for an hour before baking pies, as they would over expand in this size, but that’s fine. I’d rather have them all fit in the fridge as is and proof them elsewhere. The containers are great quality and clean up easily, what more could you ask? Five stars.

they are the perfect size for my individual pizza doughs. they are sturdy and airtight and i love the sage color!