Re: My first attempt at Sicilian Style Pizza

Quote from: gcpizza on Yesterday at 10:40:23 PMI wouldn’t worry about the pan. It sounds like it’s coming along and after a couple more bakes it should be where you want it.

As to your other problem of getting your cold fermented dough to the correct shaping/baking temperature when the ambient temperature of your living space is on the cool side – What about using a proofing box to give the dough a warmer and controlled environment for its warm up prior to the bake? Some of the units sold for home use don’t seem to be all that expensive.

Thank you for the reply. I do have a proofing “box” I made during my foray into sourdough bread. It’s an insulated food delivery bag, a reptilian heating mat and some wire racks. I was able to see the temperature for the container fairly well. It worked out for that. I may have to whip it out, dust it off and see what it gives me. I’ll post a report of yesterday’s bake later. Thanks for the input. I appreciate it.