Does anyone freeze dough? I've never done it (I think I enjoy making it fresh each time to stop), but know that it is a convenient way to bulk produce good dough.
Anyone have tips or techniques they would recommend?
I've frozen pizza dough for up to three months with no ill effects. Just wrap it in foil, then put it in a freezer bag. Let it thaw overnight in the fridge, then bring it up to room temp the next day. It's not quite as good as fresh, but pretty close.
I always freeze my dough. I like to let my dough rise slowly (retard) over about 2-3 days. If I just mix it and stick it in the fridge, it's hard to cool it quickly enough without drying it out, and usually blows up too fast anyway.
What I do is this:
On Saturday two weeks ago I made too much dough but instad of freezing it I just put it in a big sealed baggie intending to use it the next day---but 9 days later was the 'next day'. I made fresh dough but just for the heck of it I rolled outthe old dough. Smelled sour...made a pizza anyway and EVERYONE raved at how tasty and crispy the crust was! I suspect I accidentally created a sour-dough but it was, I must tell you, an absolute home run. (The dough was 4cps Caputo and 1 of King Arthur, with 1T of Olive Oil and 2T sugar and 2t salt...plus yeast and water of course.)
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