Dough Proofing Containers - Steel

£45.00

Get ready for the ultimate pizza making game changer. Say hello to hassle-free pizza prep and drool-worthy pizza crusts.

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

And that's not all. This versatile container isn't just for proofing pizza dough.

  • Freeze and defrost dough balls
  • Carry your pizza dough and toppings to the great outdoors
  • Batch cook and freeze meals, soups, stocks
  • Reheat food
  • Serve snacks
Description

Set of 6 Babadoh 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.

Dimensions:
h6.4 x w12.2 x d13.4cm.
Volume 600ml, ideal for a 12" 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.

Shipping

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

Returns

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 is designed for a dough ball weight up to 250g. If you'd like bigger pizzas, choose Babadoh Big.

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.

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