The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Using a Proofer for Pizza Skins

June 8, 2012 - 11:18am -- loggerspizza

I have a pizzeria where we specialize in medium thickness sourdough crust. I find that our best pizzas are the ones that have had hours to rise in the warm kitchen before topping and baking. Anyone have any thoughts on using a proofer/warming cabinet for pizza skins? Recommendations for a good proofer/warming cabinet? Thanks! Sam

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