#1  
Old 02-17-2006, 05:04 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Freezing dough

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?

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 02-18-2006, 08:30 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,479
Default Freezing Works

James,

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.

Jim
Reply With Quote
  #3  
Old 03-08-2006, 07:16 AM
Serf
 
Join Date: Feb 2006
Posts: 15
Default Always frozen

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:
  • After mixing my dough, I bench rest it for 14 minutes, covered w/ a cool damp towel (much easier to ball this way)
  • During this time, I prep my baggies; I put a tablespoon of salad oil in cheap plastic baggies (I think they're reynolds bags; red box w/ a green gator on it), and rub it around to coat the bag evenly
  • Ball the dough and bag it pretty tightly (expelling all air)
  • Stick it in the freezer on a cookie sheet
  • Pull it out about 2 1/2 - 3 days before using
Retarding the dough this way really gives it a good flavor; much better than 0-day dough IMO. The other benefit is being able to make a whole bunch of dough at once, and using it over several weeks/months.
Reply With Quote
  #4  
Old 07-07-2006, 05:12 PM
Serf
 
Join Date: Aug 2005
Location: Monterey CA
Posts: 5
Default Refrigerating it...

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.)
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 10:21 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC