Wooden Pizza Dough Proofing Box w/Lid – 16” x 12” – Made From Natural Acacia Wood – Proofing Container Tray for Home Kitchen with Dough Spatula and Pizza Dough Recipe Book

This proofing box is absolutely beautiful! I had purchased it about 1 yr. ago and use it every week! I make pizza dough every Wednesday for our family Friday pizza nights. I have many different types of proofing containers, stainless steel, plastic and even glass, which all do a nice job proofing,but this wooden box is my absolute favorite! It keeps an even temperature and proofs the dough perfectly. My only complaint with it is the lid, it’s very tight and I have had a hard time getting it on & off since I received it. I thought it was because of it being new, but after using it for a yr. there’s still no change.So, I reached out to the company The Old Pizzaiolo Wooden Proofing Box via email and explained my experience with the lid and was pleasantly surprised and impressed with how fast I received a response back from Sam!He emailed me back in less than 24 hrs. explaining its normally tight with first uses and should loosen over time, but this was clearly a manufacturer’s defect and he would replace it free of charge with a new one! Even after 1 year! I asked if they wanted me to return the original one but he told me no, keep it.I can’t say enough how much I love the beauty and functionality of this proofing box and how much I appreciate the honesty and understanding of Sam and replacing my box as soon as they’re back in stock!Do yourself a favor and get one!

This box is great! The quality and style are exceptional! Using this for my final proof has made my pizza even better!

Very well constructed. Bought it for my son in law and was sceptical about it working. It really does rise the dough and it makes it flavorful. If you have someone who love to bake pizza, this is for you.

The bottom warped and split on first use on 2 sides. Instructions for use were carefully followed.

I used my normal New York pizza dough recipe except I lowered the yeast percentage using the yeast percentage shown in the recipe that came with the proofing box .0025 % by flour weight. I ball my dough right after mixing it and cold fermented in the refrigerator for over two days with each ball in its own oiled Ziploc bag. Per the directions of the proofing box, I placed the dough balls on the lightly flowered box surface early this morning about 7:30AM. The picture you see is about seven hours later.You can see how the doughballs evenly proof and don’t spread out too much and maintain their smooth shape with no extra bubbles. The box seems to keep the temperature even and the airflow just right to prevent over-proofing the dough.Update 11/24/2024: On the 3rd batch of pizza dough since receiving the box. 3 to 4 hours of proofing seems to be the optimum time for New York style pizza dough. The dough balls rise just to the point prior to bubble formation, a sign of overproofing. The bottoms of the dough balls are dry enough that zero bench flour is needed to open them up and stretch out onto a wood peel. For that fact alone, I highly recommend using wood boxes for the final proof.

Never had a chance to use it

I initially found that my dough balls were drying out fast and went back to using my plastic proofing box.I have done research into my flour choice.I have been using Caputo Red Bag flour.It is a thirsty flour and therefor it may not be the best choice for wood box.I will be using an all purpose flour next.King Arthur 00. From there it will be King Arthur AP flour. I think this may cure the dry dough problem. In any event I am keeping the box! The experiment worked! I used King Arthur 00 flour for my poolish and King Arthur AP for final mix.6 balls rose for 12hrs in the Old Pizzaiolo.A small amt of olive oil on top of dough balls would help as well. Another option would be to stretch plastic wrap over top of the dough before putting the lid on. Thx. to Jesse from the Patio Pizza channel for the improved Neopolitan recipie on YouTube.

High quality item. My first time using a proofing box for some homemade dough and it definitely made a difference. Helped make some super tasty pizza