Winco Winware 48 Ounce Stackable Dough Pan

I received one completely banged up, no big deal but when you order multiple they seem to come in a box and in better shape. These work perfectly. The lids that are sold separately are weird and have to be put on upside down but they still work fine

No more juggling odd sized bowls in the fridge. These are great and stack nicely. A few minor dimples from manufacture, nothing major. They work great for cold fermentation of my pizza dough. Highly recommend. Thanks!

I ordered 3, and they're nice. I wish the order came with a cover. I dont need another just to seal the top, and I dont like using plastic wrap when I bought these to stop using plastic. But they get the job done and my pizza dough proofs nicely in them. Great shape and size for pizza making.

I purchased two of these dough pans and one lid for proofing pizza dough in my fridge. Both pans arrived dented one one side with no damage to the box or other items in my order. Both pans and the lid were heavily scratched, leaving me to wonder if I received used products (they were packaged loose in the box with no stickers, wrapping, or other markings on them). The finish on the dough pans is extremely dull and not at all like the picture in the listing. I do like the size and stack-ability of the pans but will be disappointed every time I look at them. I will continue my search for a better option.

great product, works great for pizza dough!

great briduct

I make pizza weekly. And I make dough, sauce and sometimes Italian sausage from scratch. Come to my house and Sunday night is pizza night 45-48 weeks out of the year. Maybe it's a genetic flaw, but I never get tired of pizza. I like to cook a variety of Italian foods and increasingly some French as well. You may be much better at it than I am, but I receive compliments now and then and guests tend to show up more often than they shy away if I'm cooking.I really wanted to like these pans. I've worked in pizza places back in college and once I got serious about making something at home decades later, I REALLY missed good equipment. Maybe these just don't fit my style, but they are way too small for the 12 to 14 inch pizza's I tend to make. A ball of dough, just can not rise enough in this amount of space. Also, another reviewer commented on dough sticking. A good batch of dough is going to be sticky. You just have to resign yourself to dealing with that. (At least my dough is.) But the texture on the bottom of these pans is something like a bulls-eye pattern. Tiny, close set, concentric rings work there way outward from the center. None of the tools I have, from soft silicone spatula's all the way up to hard plastic or steel scrapers, work to cleanly remove the dough. Oiling isn't the solution either as the dough will reabsorb most of it.After making pizza regularly for 3 or 4 years and numerous recipe changes, (Well, it might improve it!;) I'm still using ceramic bowls for best results. 2nd best has been some of the acrylic (I think) food containers. Transparent, with the measurement markings on the outside, gallon size or larger. And same material for proofing boxes when I want to do several pizzas.

No me agrado del todo,ya pensaré en que utilizarlo