Freezing Pizza Dough

[AprilB]

I've got a lot of pizza flour and want to make individual sized pizzas to freeze.

Question is at what point in the process can I/should I freeze the dough? After the first proofing, second proofing, cutting and rolling or?

I'm sure it was addressed somewhere here in the forums but I still couldn't find any references after a half hour of nosing.

Thanks

April

[kuan]

I think before proofing. Just mix the dough then portion and freeze. Remove from freezer, proof, shape, sauce/cheese/stuff and bake.

[Jock]

Originally Posted by kuan

I think before proofing. Just mix the dough then portion and freeze. Remove from freezer, proof, shape, sauce/cheese/stuff and bake.

Hmmm! I usually freeze mine after proofing and forming a boule. A little wipe with (olive) oily hands and into a ziploc bag.

Jock

[m brown]

I used to make the dough, form it to balls, place on a floured, parchment covered sheet pan, wrap and freeze. Pull the amount you need for service, proof, roll, dress and bake!
It's the kind of thing you can do in bulk once a week.
We have also frozen the pizza pie dough rolled out and seperated by parchment and well wrapped, just be sure to pull them apart(semi-solid) before they start sticking to the paper!

[kuan]

Originally Posted by Jock

Hmmm! I usually freeze mine after proofing and forming a boule. A little wipe with (olive) oily hands and into a ziploc bag.

Jock

So proof twice?

[m brown]

kuan,
2nd proof adds more flavor!

[DucatiWebDesign]

Originally Posted by Jock

Hmmm! I usually freeze mine after proofing and forming a boule. A little wipe with (olive) oily hands and into a ziploc bag.

Jock

That sounds like what I do and it works pretty well. I'm not a pro though just a pizza junkie!

[Cheri]

I want to freeze pizza like the kind they do in the market? How can I do that?

[rozells]

I ve have been doing it chill before proofing 0-c to-3.

[Donutman]

I freeze mine after the first proof.

[kuan]

Originally Posted by m brown

kuan,
2nd proof adds more flavor!

I know! It's good stuff but takes awhile!

I've been making these quick pizzas. From start to finish in a half hour. Real good for hungry little boys.

[seanb]

From experience as most everyone knows – “Fresh Dough is the Best Dough”. Depending on what your needs are – I would look at freezing it after you par bake it. Then place a slight brush of olive oil over top. Make sure to place it in a “safe” freezer bag to prevent any freezer burn. It has last about 4 days made after having a crippling effect on the dough. The color will change…

[Jock]

Originally Posted by kuan

So proof twice?

Yeah, pretty much in so far as it proofs while it thaws. Since it has to thaw either way, why not?

Jock