Babadoh Big Dough Proofing Containers - Multi Yellow


Revolutionise your pizza-making game with Babadoh Big! Say goodbye to doughy disasters and hello to bigger and better pizza every time.

Use Babadohs for proofing pizza dough balls individually, at room temperature or in the fridge. Babadoh Big is perfect for dough balls to make 12-16" pizzas.

There's more! Just like the original Babadoh, this multi-tasking container isn't just for pizza dough.

  • Freeze and defrost dough balls
  • Pack up your pizza-making supplies to cook outdoors
  • Batch cook meals, soups, and stocks, freeze and reheat food
  • Serve up snacks.

Babadoh Big is your ultimate kitchen companion!


Set of 3 Babadoh Big pizza dough proofing containers and lids.

Made from LFGB certified food-grade silicone.

Stackable and 3 can nest inside each other for space-saving storage when not being used.

Super easy to clean.

h7.3 x w13.4 x d14.6cm.
Volume 800ml, ideal for a 12-16" pizza.

UK registered design no. 6160358 and 6160359.

Care & Use

Babadoh is a durable and versatile hero: dishwasher, microwave and oven safe up to 200°C.

For detailed instructions on how to use Babadoh to proof pizza dough, read our blog.

Have any questions? Search our FAQs or if you prefer, drop us a line via email.


We offer free shipping on all UK orders. Standard shipping to Europe is £7.50.

If you live in Australia, Canada or the US, you can buy Babadoh on Amazon.

US shop
Canada shop
Australia shop


We hope you love your Babadoh product as much as we do, and it becomes part of your pizza adventures.

If something isn't quite right though, we are happy to offer a refund on unused items, in the original condition and packaging within 14 days of you receiving your order.

Visit our Returns page

if your item is defective, damaged or if you have received the wrong item, please contact us immediately so that we can evaluate the issue and make it right.

How to Use

Portion your bulk proofed dough - Babadoh Big is designed for a dough ball weighing up to 320g to double in size during proofing.

Roll each portion of dough into a ball and dunk into a 50:50 mix of flour and semolina.

Gently place each ball into a Babadoh and put the lids on. These fit snugly to retain moisture but are not fixed, so the gas from fermentation can escape.

Stack up the Babadohs in a cosy spot or in the fridge to prove, depending on your recipe.