Aluminum pizza proofing pans....

[inkjunkie]

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• inkjunkie
• Mar 29, 2017

We recently decided to improve our pizza skills. Bought a couple of books...been doing some reading. Want to start using these pans for refrigerated fermentation....what's the trick to not having the dough stick to them? Tried coating with flour...not having much success...

 

[chef jimmyj]

I just drizzle the dough and pan with olive oil. Couple turns to coat all well and no issues. Baking Chicago Style in the pan is a different story. The pans need to be well seasoned, like cast iron, then never see soap again...JJ