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Freezing Pizza Dough

post #1 of 13
4/3/07 at 12:53pm
Thread Starter 
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
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post #2 of 13
4/3/07 at 1:44pm
I think before proofing. Just mix the dough then portion and freeze. Remove from freezer, proof, shape, sauce/cheese/stuff and bake.
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post #3 of 13
4/3/07 at 5:23pm
Hmmm! I usually freeze mine after proofing and forming a boule. A little wipe with (olive) oily hands and into a ziploc bag.

Jock
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post #4 of 13
4/3/07 at 6:30pm

pizza freeza

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!
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #5 of 13
4/3/07 at 7:14pm
So proof twice?
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post #6 of 13
4/3/07 at 8:07pm
kuan,
2nd proof adds more flavor!:)
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #7 of 13
4/3/07 at 9:07pm
That sounds like what I do and it works pretty well. I'm not a pro though :) just a pizza junkie!
NetThink 21 | Miami Yacht Charters
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post #8 of 13
4/3/07 at 9:15pm
I want to freeze pizza like the kind they do in the market? How can I do that?
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post #9 of 13
4/4/07 at 2:11am

pizza dough

I ve have been doing it chill before proofing 0-c to-3.:chef:
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post #10 of 13
4/4/07 at 2:58am
I freeze mine after the first proof.
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post #11 of 13
4/4/07 at 4:58am
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.
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post #12 of 13
4/4/07 at 11:55am

Par Bake

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…:chef:
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post #13 of 13
4/4/07 at 5:42pm
Yeah, pretty much in so far as it proofs while it thaws. Since it has to thaw either way, why not?

Jock
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