Author Topic: Question about dough freezing  (Read 1455 times)

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Offline bortz

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Question about dough freezing
« on: March 04, 2005, 10:35:42 AM »
I was planning on double my dough batch tonight and keep one batch frozen for a week until the following Saturday. Will the frozen batch have reduced quality when I thaw it in a week?


Online Pete-zza

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Re: Question about dough freezing
« Reply #1 on: March 04, 2005, 11:18:13 AM »
bortz,

Depending on the type of dough you are making (e.g., NY style), I think you should be OK. A similar question came up recently on freezing dough and I referred the person who posed the question to a posting I had made on the subject, at Reply #11 at http://www.pizzamaking.com/forum/index.php?topic=484.msg4423. I think you may find the answer to your question there.

Peter

Offline bortz

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Re: Question about dough freezing
« Reply #2 on: March 04, 2005, 12:13:04 PM »
Thanks Pete. I plan to do this so I can cut my work down a little bit, since I make a pizza every weekend, it would be nice to get a jump start and not have to mix up new dough every week.