Author Topic: storage  (Read 2893 times)

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Offline fastbikes16

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storage
« on: May 06, 2008, 08:55:46 PM »
I have some whole wheat dough made and need to store it for a few days.  I was just wondering if I should leave it as a whole batch of dough, split it up into dough balls, or should I roll it out then store it?

Thanks,

Scott


Offline zalicious

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Re: storage
« Reply #1 on: May 06, 2008, 09:07:49 PM »
I'd break it up into individual dough balls ,& store them in plastic containers or ziplock bags.

Offline Sarahcat

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Re: storage
« Reply #2 on: May 08, 2008, 01:15:46 AM »
I'd do the same as Zalicious suggested (in Ziplocs) but make your life easier and spray some olive oil or Pam into the bag before you put the ball of dough in it.  I've stored dough in the 'fridge for up to 4 days with no problem as long was the dough is allowed to warm up to room temp for a couple of hours.

For what it's worth, I also freeze dough for weeks exactly the same way but obviously it needs more time to thaw and warm up.  I don't see much difference in the resulting pizza and I try to have some frozen dough around for when I'm unexpectedly lazy and still having a pizza crave.

Offline Ace

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Re: storage
« Reply #3 on: July 16, 2008, 03:06:08 PM »
I do the same: divide the dough, freeze the individual balls in individual oiled freezer bags. They will last at least for weeks.

If I was courageous I might also admit to then using the "auto defrost" setting on my microwave for about a minute and a half and then letting it sit for 20 minutes or so before making a pie.


 

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