Artisan Dough Tray Kit - ADT-148KT by DoughMateﾃつｮ

I'm very happy with these proofing containers. Sturdy and good quality. People say they are expensive but they are on par with others I've seen. Also people complain they aren't air tight. But when the dough will proofing, it releases small amounts of gas. I call it yeast farts lol. That's why you are suppose to cover dough balls with a dusting of flour. Gasses can escape the container with out the container expanding and the dough won't dry out because of the dusting of flour. Also some have said the dough slides to the side. That's not the container. That's when the dough has been sitting too long. It will happen in any container. The first photo I attached is pizza dough balls when I first placed in the container after their first raise. The second photo is a few hours later and the dough second raise and it has doubled in size. At that point proofing is done. If you aren't making pizza or using dough at this point, Time to put dough in the fridge. Take dough out of fridge an hour or two before making pizza. Do it this way and the dough won't spread to the sides and go flat. I think they are worth the investment. The bad reviews are inexperienced bakers.

Commercial grade plastic but in a size that works at home. You’ll read reviews that tell you the dough sticks to the plastic and that the lid doesn’t seal…. It’s true. What those reviews won’t tell you is that this is exactly how this box is supposed to work so do yourself a favour and buy this one, together with a good book on how to improve your pizza dough (Mastering Pizza by Marc Vetri). It’s worth every dollar you pay.

Exelente calidad de material, super firme, muy profesional.

I purchased the product a few years back and use the trays for pizza and then, because they make such nice little vessels for raising pretty much any dough, I started using them for a variety of homemade breads. As per other comments, the size fits well in the fridge, and the lids and trays set reasonably well but are not air tight (and in fact can be incorrectly seated if you are not careful). So, they could be better but they do work well. They are not a cheap product, but if you do a fair amount of pizza or bread baking you can get your money's worth quickly enough. As something of a minor footnote, I recently moved to a high altitude desert environment (>5000 ft) and found that I was having trouble raising any type of bread dough that was directly exposed to air -- the greater the surface area, the greater the problem as the bread would dry out quickly during rises. These trays helped a bunch in preventing dry out, although some of the breads that I previously would never have used the trays for (e.g. rolls) required some extra effort to raise inside the trays--spacing is tighter than what you get with a half sheet pan, and then of course you have to get the dough in and out. One approach that worked for me was to use parchment paper for the rolls and simply invert the trays inverted (i.e. start by laying out an array of rolls on a sheet of parchment, then cover with an upside down tray, then lay another sheet of parchment on top of the inverted tray, and repeat).

Good bit of kit to help with busy pizza nights at home and for pizza parties.