Author Topic: Pizza at half time  (Read 802 times)

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Offline Boatman2

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  • Location: Lillian AL.
Pizza at half time
« on: November 05, 2012, 08:37:15 AM »
The one thing I like about freezing dough I can make a pizza whenever I want it. LOL  I baked this pizza during half time of the Cowboys and Falcons game. LBE at 650/ time 2:10. I did not reball this time and didn't  get as much rise as last time. I think one of the tricks to freezing dough is to take it out of the freezer and put it into the fridge over night then take it out and S/F just a few times and reball at RT for 3 or 4 hours. It seems to be a little stronger and rise better, when done this way I can tell very little difference from fresh dough. But what do I know. LOL.  Bob
P.S.  Any helpful comments will be appreciated.


Offline Ev

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Re: Pizza at half time
« Reply #1 on: November 05, 2012, 08:41:15 AM »
Looks good to me! :D

Offline TXCraig1

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Re: Pizza at half time
« Reply #2 on: November 05, 2012, 09:24:28 AM »
Looks like whatever you are doing is working.
Pizza is not bread.

Offline norma427

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Re: Pizza at half time
« Reply #3 on: November 05, 2012, 10:37:14 AM »
Boatman2,

Looks good to me too!

Norma
Always working and looking for new information!

Offline Boatman2

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Re: Pizza at half time
« Reply #4 on: November 06, 2012, 08:20:56 AM »
Thank you for the comments. The next time I will try to S/F after fridge and rest at RT for 3or 4 hr. then bake at 750-800 maybe +- 90sec. just to see what happens. :-)