Gozney Ovens, which specialises in manufacturing commercial wood and gas ovens, has innovated a newcompact dough storage system, said to enable the storage of pizza dough in regular sized or under counter fridges.
After witnessing the challenges its clients experienced with managing sourdough and high hydration dough, Gozney Ovens has designed a dough tray, which keeps dough balls separate during the proofing and storage process.
With high hydration dough and sourdough pizza offerings on the rise, challenges of managing dough include dough balls touching, tricky handling, and adequate space for storage and refrigeration.
High hydration and sourdough recipes can mean dough balls require more space in-between each dough ball; these take up more space in a standard tray, which cannot fit in regular sized fridges.
Gozney Dough Trays are designed to alleviate these issues with the new range of compact trays and specialist dough dividing inserts.
The units are also suited for any dough in the industry, enabling eight dough balls to be stored separately and securely in each tray, which stack together in containers and fit into a standard or under counter fridge.
The specialist pockets enables both fresh or frozen dough balls to be proven separately on the side and easily transported to the fridge, reducing the likelihood of over proofing. The non-stick insert assists with effortless dough ball removal and is said to be easy to clean.
The outer of the specialist trays are made from food grade polypropylene, which should make them light weight and durable.