or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Freezing Pizza Dough
New Posts  All Forums:Forum Nav:

Freezing Pizza Dough

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

Jock
post #4 of 13

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


Professor Pastry Artswww.collin.edu
Reply
post #5 of 13
So proof twice?
post #6 of 13
kuan,
2nd proof adds more flavor!:)
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #7 of 13
That sounds like what I do and it works pretty well. I'm not a pro though :) just a pizza junkie!
post #8 of 13
I want to freeze pizza like the kind they do in the market? How can I do that?
post #9 of 13

pizza dough

I ve have been doing it chill before proofing 0-c to-3.:chef:
post #10 of 13
I freeze mine after the first proof.
post #11 of 13
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.
post #12 of 13

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:
post #13 of 13
Yeah, pretty much in so far as it proofs while it thaws. Since it has to thaw either way, why not?

Jock
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Freezing Pizza Dough