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Pizza dough

post #1 of 3
1/17/00 at 6:52pm
Thread Starter 
Sunday I popped some pizza dough out of the freezer and let it defrost so I could have a custom pizza that night. After rolling it out, I popped it into the oven to bake before adding toppings and the middle of the dough raised WAAAAY into the air. It was a beautiful effect, but lousy to adding toppings. Any ideas on how I can avoid this? Like pie dough, should I be putting weights on the crust?
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post #2 of 3
1/19/00 at 3:23am
I worked in a "California style" pizza place once where we used frozen dough. Our MOP was to thaw it, re-shape it into a doughball, then let it proof again before use. Alternatively, try docking the dough after you roll it (much easier).
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post #3 of 3
1/19/00 at 4:57am
Thread Starter 
Sounds good. I'll give it a try!
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