Author Topic: Freezing dough  (Read 1306 times)

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Offline rumper

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Freezing dough
« on: September 26, 2011, 08:43:47 PM »
I was talking to someone the other night who has there own WFO business, he told me the night before a function he rolls out his dough and freezes it.  He said he adds a secret ingredient to allow the yeast to react as it is supposed when taken out of the freezer, although I never tasted his pizza it did appear to rise like it was supposed to during cooking and certainly had a look of freshness about it.  Does anyone have any idea what this secret ingredient is?  

PS I have no desire to freeze my dough but the curiosity is killing me ???


Offline The Dough Doctor

  • Tom Lehmann
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Re: Freezing dough
« Reply #1 on: September 27, 2011, 07:44:25 AM »
Rumper;
Well, yes and no. When the dough will be frozen, even in a very inefficient home freezer, it will hold up remarkably well for a week to ten days, without the need to add any "secret" ingredient. If I was going to put my money on a "secret" ingredient it would be ascorbic acid which acts as an oxidant in the dough, thus strengthening it to some extent, but it really isn't needed, so in my opinion, it is just a waste of money.
Tom Lehmann/The Dough Doctor


 

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