web analytics
Freezing dough - shape - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Freezing dough - shape

  • Filter
  • Time
  • Show
Clear All
new posts

  • Freezing dough - shape

    Do y'all freeze your dough in a ball or do you roll it out first and freeze it like you're about to add toppings?


  • #2
    Re: Freezing dough - shape

    They start out as a ball but within a minute or two they spread out into a thick disc and freeze in that position. 1-2 hrs on the counter to thaw and reach room temp and your good to go. Not sure how long you can keep frozen, 1-2 wks and the dough is fine; I went a month in the freezer one time - didn't go so well, there was no "poof" of the cornice and the crust was much less airy and very dense.



    • #3
      Re: Freezing dough - shape

      I let the container determine the shape of the dough. I use these "disposable" containers:

      for both cold storage and freezing, if I don't use them in a few days.

      You don't want to stretch out your pizza skins before storage. They'll stick together and be a big mess.
      My geodesic oven project: part 1, part 2


      • #4
        Re: Freezing dough - shape

        Brilliant! Thanks!