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Old 08-10-2007, 06:44 AM
Serf
 
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Location: Appleton, WI
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Default Not sure where to post this...

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?
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Old 08-10-2007, 09:26 AM
DrakeRemoray's Avatar
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Location: Littleton, CO
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Default Re: Not sure where to post this...

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
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Old 08-10-2007, 09:30 AM
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Default Re: Not sure where to post this...

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
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Old 08-10-2007, 09:45 AM
DrakeRemoray's Avatar
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Default Re: Not sure where to post this...

Yep, bags were misted with oil...
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