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Hi guys, thanks for the great posts. Just to clarify, if i’m going for the overnight ferment in bulk you would recommend using cold water and dividing the dough into smaller pieces? But if i was going for the dough ball option it would be better to use warmer water… perhaps 80 degrees f??

Our website was done by a company in belfast called shylands http://www.telepizza.tv

Thanks for the reply, i think im just going to have to make room for the dough balls. I live about 45 minutes from belfast. Dublin is a great city, did you live there for long?

Hi guys, i really want to start using the overnight ferment procedure in my pizzeria to improve the flavour and quality of my pizzas. The problem is that i cant fit dough trays in any of my refrigerators. I found some poly carbonate gastronorm containers...

Hi guys, im new here. My name is mike and I run a takeaway pizzeria in Northern Ireland…http://www.telepizza.tv I have a question about dough management which i was hoping i could get a few answers to. I understand it is comman practice to retard the dough in dough balls for a period of 24...