The “Skinning” Solution

In a high-heat pizza kitchen, air is the enemy. When dough is left exposed, it develops a “skin”—a dry outer layer that prevents a consistent rise and creates a tough, chewy crust. Many shops waste hundreds of pounds a year on discarded dough “scraps.”

The Education:

The secret is a controlled micro-environment. By using Alphin Fitted Lids, you create an airtight seal that locks in the natural hydration of your dough. This is essential for the 24–48 hour “cold ferment” that gives your pizza its signature flavour and elasticity.

The Benefit:

• Zero Waste: Every dough ball stays as fresh as the moment it was balled.

• Hygiene: Interlocking totes prevent cross-contamination in busy fridges.

• Consistency: Faster stretching and better “leopard-spotting” on every bake.

Lock in Freshness Dough Trays & Lids