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Not sure where to post this... - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Not sure where to post this...

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  • Not sure where to post this...

    I have a question about dough. I was wondering what the general opinions were on freezing pizza dough. I like the idea of using good flour and good ingredients, but sometimes I would like to make a large amount of dough and use it over a longer period of time. If I made the dough to the point of mixing it, weighed it into balls and then froze the balls, would there be any adverse affects on the product?

  • #2
    Re: Not sure where to post this...

    I just went through this...short answer it works really well. I made my usual high hydration pizza dough recipe on Saturday night, planning a pizza party for Sunday afternoon, I loaded the doughballs individually bagged into the fridge for overnight retardation. In the morning, I work up with a terrible cold, cancelled the party and put the dough balls in the deep freeze. Two weeks later I put the dough balls back in the fridge on Friday afternoon for a Saturday afternoon pizza party. I really could not tell any difference from the usual...

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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    • #3
      Re: Not sure where to post this...

      Drake,

      Good call on this. It does work, but it's a good idea not to leave them in there for months. A few days to a week works just fine. Might be as wise with high hydration doughs to mist the insides of the bags with spray oil before putting them away.

      Jim
      "Made are tools, and born are hands"--William Blake, 1757-1827

      Comment


      • #4
        Re: Not sure where to post this...

        Yep, bags were misted with oil...
        My Oven Thread:
        http://www.fornobravo.com/forum/f8/d...-oven-633.html

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