Author Topic: Latest on freezing pizza dough  (Read 1512 times)

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Offline Chicago Bob

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Re: Latest on freezing pizza dough
« Reply #20 on: January 18, 2013, 12:30:24 AM »
I've left defrosted dough in my fridge for a week and the pizza came out tasting great, I have extremely high pizza taste standards as well.

I am going to see about vacuum sealing some frozen dough and then letting it sit in my fridge for three months before I bake it.
What style of pizza will you be making with your 3 month old dough?
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Offline Pete-zza

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Re: Latest on freezing pizza dough
« Reply #21 on: January 18, 2013, 06:11:40 AM »
I am going to see about vacuum sealing some frozen dough and then letting it sit in my fridge for three months before I bake it.

Like Bob, I'd like to know how this turns out if you decide to proceed. So, please take good notes on what you do and report back on your results. I assume the three months you mentioned is freezer storage, not storage in the refrigerator compartment. Also, does your freezer have a defrost cycle or is the freeze temperature held constant?

Peter

Offline Giggliato

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Re: Latest on freezing pizza dough
« Reply #22 on: January 19, 2013, 05:41:14 PM »
Well, I am going to try three months in the fridge and in the freezer. I'll be doing this at work, so I suppose I'll make pizzas at certain time intervals and then see how they taste.   ;D ;D

The pizza's are definitely in the NY style vein. Cooked at around 600 degrees.


 

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