Vern;
You can open the dough balls and place them onto your baking platform (pan, screen or disk) and store them in the cooler on a tree rack. Be sure to cover the rack with a plastic bag after about 30-minutes to prevent drying. When you get slammed, remove from the cooler, restretch if necessary to fit to the pan, etc., then dress and bake. My preference is to remove the dough skin from the pan necessary or not, and then placing it back onto the screen/pan again. This is to prevent dough from possibly entering the openings in the pan or screen, thus locking itself onto the pan/screen. If your dough is sufficiently firm to resist flowing into the pan openings you can proceed to sauce and cheese the dough skins, but before you do, be sure to LIGHTLY brush the surface with oil to create a barrier to moisture from the sauce, if you don’t there is a probability that you may end up with a dreaded gum line under the sauce. As to how long you can keep the dressed dough skin in the cooler will depend upon how well the dough, now with the added weight of the sauce and cheese resists flowing into the pan/screen openings, and how stable your sauce is. If it isn’t very stable you will notice water seperating from the sauce after a short time (place a few spoons of sauce on a plate and observe to see how long it resists seperating) this will give you some indication of how long you might be able to hold the partially dressed dough skin in the cooler.
With both cold and warm dough skins being baked in an air impingement oven you might experience some issues, especially if you are pushing minimum baking time. A possible solution is to adjust the baking time and temperature to give you a slightly longer bake as this will create baking conditions more favorable to the different temperature dough skins going into the oven, thus ensuring that both types of dough skins are properly baked.
Tom Lehmann/The Dough Doctor
