Author Topic: Freeze Lehman-Petezza NY dough?  (Read 519 times)

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Offline bbqchuck

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Freeze Lehman-Petezza NY dough?
« on: August 24, 2013, 12:37:08 PM »
I made 4 pies worth of dough.  How well does it do after being frozen?  Any special handling?

TIA
Chuck


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Re: Freeze Lehman-Petezza NY dough?
« Reply #1 on: August 24, 2013, 01:45:01 PM »
Chuck,

A lot has been written on the subject of frozen dough, including whether the dough should be made up front with the intention of freezing, whether the dough can be frozen after it has fermented, how long can it be kept frozen and in what kind of freezer, how should the dough be defrosted, how soon after defrosting can the dough be used, etc.

In your case, it sounds like you fermented the dough and could not use it all so you decided to freeze the unused dough. In such a case, you should be OK if you use the frozen dough fairly soon after freezing, say, within ten days to be on the safe side. A non-cycling freezer is best because the dough is not subjected to periodic, frequent defrosting. When you want to use the dough, you should move the frozen dough from the freezer to the refrigerator compartment and let it defrost overnight, or for about a day. The dough can also be defrosted at room temperature so long as you monitor it so that it doesn't overferment. Upon defrosting, you generally only have about a day more to use the dough to make pizza. You shouldn't keep the defrosted dough in the refrigerator for days.

For more on the subject of freezing, see Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,20880.msg211305/topicseen.html#msg211305 and Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,25743.msg259608/topicseen.html#msg259608. Also, several years ago, I wrote about making a frozen Lehmann dough at Reply 272 at http://www.pizzamaking.com/forum/index.php/topic,576.msg17428.html#msg17428. A few years later, after I had learned a lot more about frozen doughs, I took another stab at making a frozen Lehmann dough, at Reply 721 at http://www.pizzamaking.com/forum/index.php/topic,576.msg62457/topicseen.html#msg62457. If you are interested, you can also read about an example of a use of a frozen Lehmann dough to make a more "artisan" end product at Reply 830 at http://www.pizzamaking.com/forum/index.php/topic,576.msg96046.html#msg96046.

Peter