Product # CDGN10DOUGHTUB
Retail $29.99 and up
Our Price $19.75

This is the best Dough Tub manufactured! It is 24 x 16 x 3 in deep, lightweight and very durable (you can jump on it with no damage). It is airtight and stackable and easy to clean. It has scored the highest on sanitation tests making it the safest design of all the dough tubs we have tested.
These tubs last the longest, making them a great value! Minimum order is 12 pc.! Colors and heavy duty covers are also available.
Chefs Note: How to use Pizza Dough Trays: Although pizza dough trays have been used for many years, there are still many pizza operators using sheet pans, dough retarders and individual pizza dough tins or pans. We often are asked about the suggested use for pizza dough trays. Pizza dough trays are used for storing pizza dough balls, transporting pizza dough balls and proofing pizza dough balls. After cleaning your new pizza dough trays the pizza dough maker places the pizza dough balls in the pizza dough tray evenly spaced. You can use 8 oz. pizza dough balls, 10 oz. pizza dough balls or larger pizza dough balls. Once the pizza dough balls are placed, the loaded pizza dough tray should be put in the cooler to allow the pizza dough balls to quickly cool to a temperature to stop the dough from proofing or rising. This is done by cross stacking the pizza dough trays to allow cold air to flow to the pizza dough balls. Once the pizza dough balls are at the proper temperature, the trays are down stacked or nested all in the same orientation, to the now airtight and dust tight position. Pizza dough trays nest/stack within each other they make their own rack. The pizza dough balls can now rest for up to six days depending on the recipe and if kept at the proper temperature. Because no two pizza operators make their pizza dough the same, you have to experiment with your pizza dough to optimize the proper storage temperature and shelf life. Now that you have your pizza dough balls made and stored, you can remove the pizza dough trays from the cooler a few hours before using the dough balls and bring them to the make ready areas. The pizza dough balls should be at room temperature before making the actual pizza crust. Once again, proofing time depends on personal taste and style on how long the pizza dough ball needs to be at room temperature. Once the pizza dough tray is empty, it is cleaned, and the cycle starts all over again.