What is the maximum height a regional pan pizza dough base can be stacked during proofing and retarding?

The maximum stacking height of a regional pan pizza dough base during proofing and retarding is five high. This guideline is important for ensuring proper airflow and heat distribution around the dough. If the dough is stacked too high, it can inhibit the rising process, leading to uneven texture and flavor in the finished product. Stacking dough bases beyond this height could also increase the risk of excessive moisture trapping, which may result in poor dough quality and negatively affect the final pizza. Therefore, adhering to the five high maximum is essential for maintaining optimal dough conditions during these critical processes.