How I Store Pizza Dough — Best Way to Proof Dough with a Silicone Container

🥯 How I Store My Dough — Step by Step

1. Divide the dough into equal portions

For a 12-inch pizza, I usually use 250–280g per dough ball.

2. Lightly oil the inside of the container

Optional, but helps with extremely wet dough.

3. Place the dough ball inside

You want a dome shape — smooth, tight surface.

4. Seal the lid tightly

This prevents:

• Odor absorption

• Moisture loss

• Cross-contamination in the fridge

5. Cold ferment for 24–48 hours

I normally store my dough in the bottom or middle shelf of the fridge

(temperature is more stable there).

6. Bring dough to room temperature before stretching

Take the dough out 2 hours before baking for the perfect rise.

🍕 Results: Soft, Bubbly, and Easy-to-Stretch Dough

The difference is obvious:

• Dough stays smooth

• No dryness and odor-resistant

• Perfect rise

• Beautiful oven spring

• More consistent pizza every time

Using a silicone dough container has improved the quality of my home pizza more than any tool except the oven itself.