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Thanks for the quick response. I actually make the dough the day before and let it sit over night. So from the table straight to the refrigerator is the best way to go, letting it proof at room temperature the following morning?

I’m based in Tokyo, where space is extremely limited, which is to say that in what we can afford for rent there isn’t space for a walk-in cooler. The commercial refrigerators that we use hold a steady temperature but unfortunately don’t allow enough room for cross stacking dough trays so...

Thanks, Tom. I appreciate it. And thank you for all of the knowledge and insight that you (and others) so generously share in this forum. This is the first I’ve ever posted here, but have gotten an incredible amount of useful information from the posts that you’ve made in assisting others. Thank...

I was wondering if anyone could weigh in on spiral dough hooks as opposed to the J shaped ones. I’ve only ever used the spiral shape hook but am looking at a mixer with a J shaped hook. Would I have to purchase a spiral hook or is the J hook usable for pizza dough? Thanks!