Omcan 18" x 12.75" x 3" Stackable Pizza Dough Proofing Box

The box holds roughly 4 to 6 standard pizza dough balls (250 to 350 g each) per layer with space for proof expansion. Capacity varies by dough ball size and hydration.

Stacking maximizes vertical use of walk-in cooler space, letting a pizzeria proof hundreds of dough balls without spreading them across multiple shelves. Single trays waste shelf inches at every level.

Lids are sold separately and necessary to prevent dough skinning during cold proofing. Without a lid the surface dries out within hours, ruining the batch.

Hand-wash in warm soapy water at the end of each day, rinse, and air-dry before re-stacking. High-temp dish machines can warp the box, so cleaning by hand extends service life.

Never stack more than the manufacturer's recommended height, since extreme weight can flex the lower boxes and crush the dough inside. Always allow boxes to come to room temperature before fresh dough goes in if they've been frozen.

Neapolitan, New York, Detroit, and Roman-style pizza doughs all proof well in this depth. The 3-inch height suits cold ferments of 24 to 72 hours without dough cresting over the lid, fitting cleanly into the broader commercial bakery equipment workflow.

Coverage is 30 days from the date of purchase against manufacturing defects. For broader pizza tools, see the commercial bakery equipment catalogue at Zanduco Canada.