Reddit reviews Pyrex (6017397) Simply Store 7-Cup Round Glass Food Storage Dish,Blue
We found 7 Reddit comments about Pyrex (6017397) Simply Store 7-Cup Round Glass Food Storage Dish,Blue. Here are the top ones, ranked by their Reddit score.
Includes (1) 7-Cup Round Dish with Blue Plastic LidMade of nonporous glass that won't warp, stain, or absorb odorsGlass is preheated oven, microwave, fridge, freezer & dishwasher safeLid is BPA free and top-rack dishwasher safePyrex Glass is Made in the USA and comes with a 2 Year Warranty
The thing I use most is a 7 cup Pyrex dish with lid. It fits perfectly in the 6Q, and it fits 2 cups of rice cooked. With the lid, it can go right into the fridge.
https://www.amazon.com/Pyrex-6017397-Simply-Store-Storage/dp/B000LOWN3C
DOPNYC's Guide to Proofing Containers
For The Beginner
As a beginning pizzamaker, being able to see the underside of the dough is invaluable.
https://www.pizzamaking.com/forum/index.php?topic=21449.msg216567#msg216567
Posting photos of the underside of the dough hasn't become much of a trend here on Reddit, but I'm hoping that it will become more common, because it's a great way for beginners to troubleshoot balling and proofing issues.
Before we jump into my recommendations, let me share some traits of a good proofing container
With this in mind, here are some clear, and some clear-ish options.
A wide glass bowl with plastic wrap
As long as the bowl is clear, and has the right proportions, this may be the least expensive option of all, because you might already have a glass bowl lying around. The plastic wrap is not ideal, though, because, as I mentioned before, your container can't be airtight, so you don't want the wrap to pop from the pressure. The normal procedure for plastic containers is to take a pin and prick an extremely small hole in the top. This isn't as easy to do with plastic wrap, as the hole in the wrap tends to want to open further as the wrap is stretched.
https://www.walmart.com/ip/Glad-Food-Storage-Containers-Big-Bowl-48-oz-2-ct/24689293
The bottom on these is textured, but you should still be able to see what's going on with your dough. The big downside to these is the size. If you're making about a 12" pizza or less, great, if not, I'd go with something else.
https://www.amazon.com/Pyrex-6017397-Simply-Store-Storage/dp/B000LOWN3C
Still a little small- maybe good for up to 15" pies, but no bigger. Glass is not ideal, but, if worse comes to worse, you can just leave your dough out longer to warm up.
https://www.walmart.com/ip/Rubbermaid-TakeAlongs-15-7-Cups-Serving-Bowls-2-count/17331745
Way too tall, but readily available an not that expensive. The bottoms have a similar cloudiness to the Glad containers above. Not ideal, but should still allow you to see what's going on.
https://www.amazon.com/Rubbermaid-Plastic-Storage-Container-1777163/dp/B016QQ2JUK/
Remember what I said about rectangular containers being okay as long as they are wide enough? These are 16.6 x 11.3 x 3.5 inches. 11.3 should be sufficient for up to about 15", but larger dough balls might start creeping up the sides.
https://www.amazon.com/Tupperware-Round-Cupcake-Keeper-12-Inch/dp/B00GS8AD0K/
At a little less than 12" wide and 2.75" high, and a perfectly clear and almost perfectly smooth base, this could be, imo, the rolls royce of beginning proofing containers. But it's also a whopping 22 bucks. If you go this route, you might get only one, and then go cheaper with the other ones.
Look Around for Something Else
I've devoted maybe four hours, total, looking for proofing containers online and in stores. There's obviously more out there. I've given you the specs to look for. As you go into your supermarkets or dollar stores, take a look at their disposable plastic containers and see if anything fits the bill.
For the Intermediate and Advanced Pizzamaker
Okay, you've made enough pizza to no longer need to examine the bottom of your proofing/proofed dough and it's now time to take the training wheels off. Here are those options.
https://www.bakedeco.com/a/plastic-dough-pan-s-12232.htm
https://www.bakedeco.com/a/lid-for-plastic-pizz-23564.htm
These are what I presently use. I was able to find them locally at a distributor. They work very well. If they could make a clear plastic version of these, and maybe make them 20% larger (17" doughs are a tight fit), then they'd be, imo, the perfect proofing pan for everyone- beginners to advanced.
https://www.webstaurantstore.com/choice-18-x-26-x-3-dough-proofing-box/40714021.html
These are the industry standard dough proofing box. When you get this large, there's are logistics you have to consider due to the size involved. You can't, say, take 8 boxes, stack them, and put them in the fridge, because they will insulate the other boxes and take a long time to chill. Pizzerias will fill these with dough balls, cross stack them so that the dough is exposed, and then place them in the walk in until they are chilled.
These come in different gauges and can vary in quality from brand to brand. Check the reviews to make sure you're getting a quality box that will last you a long time. NEVER use a metal utensil for removing your dough, as the metal will scratch the plastic.
I measured one brand of these in person, and it came to 27.5". My refrigerator opening is 27" wide. If you go this route, make sure you have a refrigerator that can accommodate them.
Remember what I said about square proofing containers? Well, these are obviously very large, but you should be careful about having your dough balls touching, since encroaching balls will create a square edge. For Neapolitan, this is pretty common, but, for NY, you want to try and keep the dough ball round. This will limit the number of dough balls you can fit in these, but, you can still use these for NY.
https://www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4
These are the smaller version of the tray above. If you're doing Neapolitan, and are comfortable with square-ish pizza, then these might hold more than a couple dough balls, but, for NY, with that 11" width, I'd only use them for one ball. Considering the price, that, imo, rules them out.
https://www.bakedeco.com/a/dough-retarding-proo-1491.htm
In NY, these are pretty much standard. These will stack nicely with the plastic ones above, and they're a little bit deeper than the plastic ones, allowing for slightly bigger dough balls- such as 18" skins. I've not seen this tested, but longer fermentation generates acid in dough, which may react with the aluminum, so, for this reason, I tend to gravitate towards plastic. But this is probably a little overly paranoid, so if you feel comfortable using these for multi-day ferments, go for it.
https://www.pizzamaking.com/forum/index.php?topic=14506.msg320560#msg320560
http://www.pmq.com/May-June-2004/Whats-With-the-WoodDough-Boxes/
This is super advanced pizza making. Wood proofing boxes (or wood liners for plastic boxes). The wood will naturally draw moisture from the surface of the bottom of the dough giving you a crispier crust. If you're running a professional operation, expect the health inspector to have a fit. The two links that I've provided are both dated and may provide inaccurate info. If you go this route, do a LOT more homework- AND report back here! :D
...
A final note... These containers are constantly changing. The disposable containers are always being redesigned- usually for the worse, and the companies offering these types of containers rise and fall. 15 years ago, the plastic dough proofing pans that I use didn't exist. Where I am getting at? This list is liable to change- and most likely sooner rather than later. If, on your travels, you come across a viable option, please, drop me a PM. Thanks.
I'm not the OP but I'm pleased to share the bowl that I bought:
Pyrex (6017397) Simply Store 7-Cup Round Glass Food Storage Dish https://www.amazon.com/dp/B000LOWN3C/ref=cm_sw_r_cp_apap_WKOrtjMAbIYVa
It's a great size for making small dishes, or rice.
Don't forget to put a cup of water in the bottom of the Instant Pot.
It dried out: probably you have to put the plastic wrap better, or maybe the dough stayed too much in the fridge: even if well protected the dough won't stay fresh forever.
I suggest to buy a bowl or a glass container with its own lid. Something like that for example http://www.amazon.com/gp/aw/d/B000LOWN3C/ref=mp_s_a_1_2?qid=1452188001&sr=8-2&pi=SX200_QL40&keywords=Glass+Bowl+lid&dpPl=1&dpID=31QzIjZ6ElL&ref=plSrch
Will this work?
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https://www.amazon.ca/Pyrex-Storage-7-Cup-Round-Plastic/dp/B000LOWN3C/ref=sr_1_2?ie=UTF8&qid=1540672892&sr=8-2&keywords=pyrex+7+cup
I was using an aluminum cake pan which has been quite useful but I'm concerned about the aluminum getting in the food and rotting my feeble brain. I've also tried a Pyrex glass bowl, but it doesn't hold quite enough.
Thanks for the suggestion.
This is why you use a Pyrex bowl, can pour that shit in right after you're done cooking if you want.
https://www.amazon.com/Pyrex-Simply-Store-4-Cup-Storage/dp/B000LOWN3C/
Only $13 and change for that bad boy.