Author Topic: Freezing Dough...  (Read 1168 times)

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Offline Pie Charles

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Freezing Dough...
« on: January 26, 2014, 11:52:45 AM »
Best methods for freezing dough?
Wrap in cling wrap, put in freezer ziplock bag, and done?
How long is frozen good for?


Offline Davydd

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Re: Freezing Dough...
« Reply #1 on: January 26, 2014, 02:32:12 PM »
I just froze dough for the first time a couple of weeks ago. After I separated my dough into individual dough balls (about 7-8 oz. each) I just put them in these inexpensive storage containers. I have read 3 months is OK for freezer storage. I intended to use mine within a week. The night before I transferred them to the refrigerator and about 3 hours before I put them on the counter.

Also, a photo of a resulting 11" pizza baked in a Breville Crispy Crust Pizza Maker from the frozen dough. The table top electric pizza maker was a Christmas present. I'm still figuring it out.
Davydd

Offline JonDeaneStewart

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Re: Freezing Dough...
« Reply #2 on: January 28, 2014, 12:49:16 AM »
Question-- do you put the dough in the freezer RIGHT AFTER making it or after it's stayed in the fridge for 48 hours?

Thanks!

Offline kdefay

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Re: Freezing Dough...
« Reply #3 on: January 28, 2014, 06:00:06 AM »
Once the dough is frozen, there will be no activity or fermentation.

If you want a 2 day cold fermented dough, you can freeze it as soon as you make the balls.  When you want pizza, remove from the freezer 2 days before you plan to use it, thaw, and then place in the refrigerator for 2 days to do the ferment. 

It's all about timing.  Sometimes I need a 2 day dough ready to use one day after returning from a trip.  In this scenario, I make the dough, refrigerate for 24 hours and then freeze it.  When I return home, I thaw it and place it into the fridge for another day and then I have a 2 day fermented dough that works very well.

Online Pete-zza

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Re: Freezing Dough...
« Reply #4 on: January 28, 2014, 09:40:18 AM »
Questions about freezing dough come up quite regularly on the forum. The truth of the matter is that there are a lot of ways of freezing dough, either at the outset, which is usually governed by a special set of rules, or after the dough has undergone some fermentation. Sometimes the decision to freeze dough comes up late in the process, as when someone decides to freeze an already-made dough because plans changed. For some examples of places on the forum where this subject was discussed, see the thread at http://www.pizzamaking.com/forum/index.php/topic,20880.msg208745.html#msg208745, Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,25743.msg259608.html#msg259608 and Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,7198.msg62167/topicseen.html#msg62167. For comparison with commercially frozen doughs, see Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,9121.msg83041/topicseen.html#msg83041.

Peter

Offline Davydd

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Re: Freezing Dough...
« Reply #5 on: January 28, 2014, 10:45:37 AM »
Question-- do you put the dough in the freezer RIGHT AFTER making it or after it's stayed in the fridge for 48 hours?

Thanks!
I let my dough batch rise for 1-1/2 hours before separating into balls and freezing them. As was mentioned, once in the freezer the yeast goes dormant, not dead, but ferments once again in the refrigerator after thawing out and after taking out of the refrigerator to rise to room temperature. That was my first attempt and it worked OK.

BTW, I forgot to mention. I made 4 dough balls from that batch and froze just 2. The other 2 I made pizzas the very same day. There was no discernible difference in the pies so freezing doesn't seem to be a problem. I'm good for making only about 4 personal pizza balls at one time with only hand mixing and the bowls I have so freezing would be a solution if I planned a pizza party.
Davydd

Offline norma427

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Re: Freezing Dough...
« Reply #6 on: April 03, 2014, 08:55:13 AM »
I am not sure what thread to add this article to.  If it needs to be moved feel free to move it.

Tom Lehmann's lastest article at PMQ Pizza Magazine on “how to freeze pizza dough”.

http://www.pmq.com/April-2014/How-to-freeze-pizza-dough/

Norma
Always working and looking for new information!

Online Pete-zza

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Re: Freezing Dough...
« Reply #7 on: April 03, 2014, 09:20:26 AM »
Norma,

I happened upon the same article this morning as I was looking for something else on the PMQ website and, as you were posting, I was also looking to see where I might post a link to the article. There are a lot of places on the forum where the link might be posted but this thread is a good place for the link. Another good place might be the thread at http://www.pizzamaking.com/forum/index.php?topic=20880.msg208745#msg208745, especially since you had cited the Jeff Zeak article on freezing dough in that thread. So, after this post, I plan to cite Tom's article at that thread also.

Peter