#1  
Old 12-16-2008, 11:28 AM
Apprentice
 
Join Date: Jul 2008
Location: NC
Posts: 161
Default 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?

Thanks!
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Old 12-16-2008, 12:50 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default 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.

RT
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Old 12-16-2008, 03:47 PM
dmun's Avatar
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Location: New Jersey USA
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Default 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.
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Old 12-16-2008, 04:46 PM
Apprentice
 
Join Date: Jul 2008
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Default Re: Freezing dough - shape

Brilliant! Thanks!
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