GozneyPizza Dough Proofing Tray

I’ve owned and used several dough trays, both in a home kitchen and professional kitchen. The Gozney Dough Tray is just about everything you could want or need in a dough tray. The materials and workmanship are high quality and the tray and lid fit together creating a very strong seal. At the very center of the tray is a temperature gauge and a release valve to allow air to escape when proofing. The temperature gauge has blocks around the numbers that change color at a given temperature, which is very handy when you are proofing at room temperature or pulling your dough out from a cold proofing. The temperature gauge, valve, and sealing gasket easily pop off and reattach for easy cleaning. The tray also includes a six-spot silicone tray that is perfect for when you ball your dough; you can store 6 250-330 gram dough balls, and a tiny bit of olive oil brushed in each cup will allow the dough to release from the tray easily when it’s ready. The balls retain shape and don’t smoosh together as they proof, they come out of the tray perfectly round and ready to go. As stated before, everything is easy to clean and comes apart so you can clean everything throughly. It also comes with two extra valves just in case they wear out.I do a lot of pre fermenting for my pizza dough, mostly biga, and these dough trays are perfect for it! The biga retains its moisture, but excess gasses from fermentation get released through valve. Since moving from traditional dough trays to these, I have noticed my pizza dough has been much more flavorful and the fermentation seems much more complete. I typically do 2-3 day fermentations on my biga, then mix the dough and either cold proof overnight or room temperature proof for 5 or 6 hours in the dough tray without the silicone insert. I would recommend if you are doing biga, poolish, or sourdough to get two of these trays, as it makes life a little easier when you aren’t washing and drying while you are moving from stage to stage with your dough. If you are doing same-day dough, then one should be sufficient.I was initially hesitant to spend fifty bucks on a dough tray, even a nice one, but I am very glad I did. Even at the higher price point, there is a lot of value gained in convenience and quality of the finished product. Plus with the high build quality and ability to thoroughly clean it, it will last a very long time. The temperature gauge and vacuum seal really make a difference, and it’s nice the lid is clear so you can see how things are progressing without having to remove the lid.The only things that would make this dough tray better would be if the inside of the tray didn’t have indents, and if there was a spot to write on like dry erase or something like that. I realize the indents are there to make the design more robust, but they make it a touch harder to clean. But neither of these things take away from the quality or experience, just improvements maybe for a 2.0 version.

Amazing! Super solid and rugged and deals perfect. High quality product.

We originally did not purchase anything like this when we got our Gozney pizza oven. Realized pretty quickly that it would be worth the money to get it and I will say do not hesitate to purchase if you make pizza at home. Well worth the money.

This works great to proof and key dough separated. I have used it twice and tried a couple different size dough balls to check the limits. So far I have found that 250 grams seems to be the best fit and makes a perfect size pie once fully proofed. No need to flour the cups, but a little olive oil won’t hurt. The tray fits well in my fridge, which is better than my white plastic proofing box can do. It’s a little fancy and costs a little more, but it is much easier to get the dough out. Overall I believe it was worth the few extra dollars for better fit and functionality.

Automatically vents excess pressure, allows for both first and second proofs. Silicon releases balls easily. Go for it. Viva Gozney