Pizzerias, like any foodservice establishment, are tasked with providing hundreds or thousands of meals in a short amount of time. One way pizza parlors keep up with this high demand is by making their dough ahead of time and placing it in special pans to proof over night. Proofing is the period in which the dough rises. Usually, once the initial dough ball has doubled in size, proofing is complete. Rather than placing the un-risen dough in a heated cabinet to help it rise faster, many pizzerias use special dough pans. These pans can be nested inside one another. Each consecutive pan level acts as a lid to the pan below, so you will only need one lid for the very top pan. This stacked arrangement helps cut down on used kitchen space, but each pan can hold only one dough ball, two or three at most. This is something to take into account when looking for a pan for your kitchen.