Cambros are great if you’re making a lot of dough. But I’ve found they’re impractical for me as I’m typically making 2 or 3 pizzas at a time.

I really like using disposable deli containers.

I bulk ferment in a quart size, then portion out and use the pint size for each dough ball.

And even though they’re disposable I just wash them by hand and reuse them.

I have been using these for my weekly meal prep, great for prepared meals: Glass 36oz

I also have these, that I use for soups, broths, chili, sauces, and diced veggies for the fridge and freezer: Plastic 8oz, Plastic 16oz, and Plastic 24oz. For these, I don't use them in the microwave, and that makes them easier to keep clean and free from food stains.