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Pizza Dough Question

BahmaniciousBahmanicious Posts: 105
edited 3:51PM in EggHead Forum
Last Sunday I made up the dough recipe that OttawaEgg posted. Yielded 10 300 gram dough balls of which two were sacrificed to the egg and 8 went to the freezer.

The pizza crust turned out excellent and was very crispy. Highly pleased with the recipe. Now, when putting it together, I grabbed our largest stainless steel mixing bowl and my DW asked what I was going to let it rise in for the 3 hours. I told her the stainles bowl. She informed me that she had read that one should not let dough rise in a metal bowl, that plastic or glass were better. So, I drug out my grandmothers old punch bowl and put the recipe together.

So, my question, does it make any difference to let dough rise in a stainless bowl?


  • DarnocDarnoc Posts: 2,661
    It sure could have an effect on the dough.Ever rub your fingers on stainless steel after mincing or mashing garlic and the odor goes away?
  • Bob VBob V Posts: 195
    I've always heard glass or ceramic, but I really think it has more to do with heat storage than taste. Bread dough isn't acidic, so there should be no off taste from the metal.

    I learned to bake bread the ancient way - from the Tassajara Bread Book. There, the whole idea is to have a warm place for the bread to rise with little fluctuation in temperature. Those old ceramic dough bowls are just the thing for that. Steel bowls can heat or cool quickly, which is just what you *don't* want the dough to do.

    Bob V
  • BobSBobS Posts: 2,485
    Here is an interesting thread on the subject.

    Sounds like it is more of a problem with sourdough.
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