Author Topic: Freezing Dough  (Read 1336 times)

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Offline holdem

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Freezing Dough
« on: December 28, 2011, 06:47:42 PM »
If I make a double batch of say the DKM recipe dough. Can I freeze half of it for later use or will it effect the yeast? Thanks.


Offline Jet_deck

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Re: Freezing Dough
« Reply #1 on: December 29, 2011, 11:29:49 AM »
I "accidently" froze a DKM skin after I sheeted it.  It turned out fine.  Here is a reply from the Dough Doctor about freezing dough : http://www.pizzamaking.com/forum/index.php/topic,15750.0.html

I would think that a cracker crust would be the least likely to show any ill effects from freezing.
I would make sure to give it extra time to come to "room temperature".  You may need to warm it a bit like Peter and Jackitup talked about.   http://www.pizzamaking.com/forum/index.php/topic,16612.0.html


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