Question about proofing dough balls
I used to work at Domino's Pizza. We would order dough from the commissary and we would get plastic stacking trays with frozen dough balls. Over the course of about 3 days, if I remember correctly (it has been over 7 years), the balls would thaw and proof.
What I found odd though was that the trays are not air-tight and the dough balls were not covered in oil. And yet, they proofed without ever forming a skin. I cannot replicate this at home. Every time I have proofed a ball of dough in my fridge and missed part of the ball when covering it in oil, that part forms a tough skin. The thing is that the oil is causing the corn meal I'm using to stretch the crust to stick to the crust. I want to eliminate the oil coating completely.
How do I do this? Any idea how Domino's does this? Air + dough = tough skin, except the magical dough made at Domino's commissaries. I'm at a loss.