The Pizza Therapy Forum and Pasta Therapy Forum

[ccarnes]

I work in a Pizzaria/Diner. We typically store our rolled out skins by stacking them on a screen lined w/ parchment paper and dusted w/ rice flour. The paper gets floured and so does the top of dough itself. Then we proceed to stack each screen w/ 4 skins each w/ a layer of paper and flour seperating them from touching each other and wrap it in plastic wrap before placing it in the fridge'. We use to use a dough mix that just required the cook to add water and let rise, but recently we switched over to making our own dough from scratch. Ever since we switched, the dough that does not get used immediately starts to get real sticky and sticks to the paper and everything else after sitting in the fridge' for a couple of hours. This did not happen w/ the mix. What am I doing wrong?