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Originally Posted by RTflorida  Most of my pizza time is Sat or Sun, with a lot of traveling during the week. At best I usually only get to make dough the night before. I've tried freezing the originally posted dough recipe, I've found it to be pretty good for about 2 weeks in the freezer. Can this recipe be frozen with good results? |
I've frozen the dough and it seems to work fine. The tricky thing is getting it the right temperature when you defrost it. If it sits out on the counter all day it's way too warm and stretchy. Look for holes and wierd shaped skins. I'm sure that you can figure out how long to defrost successfully.
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or better yet, can the 3 days be cut back to 1 or 2?
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I've done two days and four days with success. The idea of the two waiting periods, the twenty minutes between stirring and kneeding (which is called the autolise) and the three days in the fridge (which is called cold retardation) is to develop the gluten structure that is ordinairly produced mechanically, by kneeding or mixing. I think there is lots of room for experiment, but this is what is working for me at the moment.