Not sure where to post this...

[jamorgan3777]

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?

[DrakeRemoray]

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

[CanuckJim]

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

[DrakeRemoray]

Yep, bags were misted with oil...