Proofing Bread Dough without Plastic Wrap

I despise the second proofing of bread dough – you know, after you’ve let it rise in bowl, and have shaped it into a loaf, buns, or rounds for pizza?  I hate it because it needs to be covered, but it’s so hard to cover it with plastic wrap and keep it from sticking to the dough.  I used to spray the plastic wrap, but that, too is a pain.


A couple of weeks ago I made a big batch of pizza dough and realized I could just cover the dough balls with plastic containers or bowls to keep the air from getting to them while they were doing the second rise.  Easy peasy!


Hello, there, little Pizza Dough Ball.

Granted, my counter looks little weird with a bunch of upside down containers on it, but my family doesn’t judge if I make them bread.

Linking up to Kitchen Tip Tuesdays at Tammy’s Recipes!



  1. I was just thinking about this today as I was making bread because I never buy plastic wrap. What a smart idea. Do you just use a towel for the first rise, when it’s still in the bowl?

    • I have some bowls that had lids, so that’s often what I use – but sometimes I still use plastic wrap for a really tight seal (for the first rise when it’s in a bowl).

  2. Carrie, is your bread recipe on the site? I have yet to find one worth my time.

  3. Carrie…is there any way to get your pizza dough recipe? I have been on the lookout for one that works well at high altitude, but I’ve had no luck so far. Nothing has been turning out just right, so I keep buying pizza dough at Whole Foods. It’s yummy, but a little inconvenient since I live in Monument.

    • Well, here’s a link to someone else who has posted it. It’s from Cuisine at Home magazine and I don’t personally feel comfortable reprinting it unless I make personal changes to the recipe (because all recipes are copyright). I’m not sure what’s with all of the warnings from that user; I don’t think it’s *that* fussy! There are other, faster recipes out there; but this one has great flavor and chewiness because of how long it’s allowed to rise. It’s actually a good recipe to use on somewhat busy days, since you can start it in the morning, let it rise for 4 hours, and then divide it into pieces and let it rise another 4 hours.

      I’m making a batch right now and I’m going to try using it as pita bread.

      • Thank you so much! Wow, there really are a lot of warnings. :) She makes it sound like a nightmare, but I’ll take your word and give it a try! Do you make any adjustments to the amount of yeast or water?

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