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Author Topic: Freezing GF Dough  (Read 1341 times)

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Offline ruoccop

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Freezing GF Dough
« on: June 21, 2019, 01:08:02 PM »
Hello, like a lot of you, I'm using Fiore-Glut, but still experimenting with the right ratios (big thanks to RedKiosk and Doodneyy).

Anyway, my question:

Has anyone frozen their GF dough?
Did you have any problems thawing and turning it into a pizza?

Thanks!
 

Offline ruoccop

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Re: Freezing GF Dough
« Reply #1 on: July 02, 2019, 11:28:17 AM »
Okay, no takers, so i tried this myself.


No problem.
I let the dough rise and then froze it.
Thawed it in the fridge, let it sit out for a couple of hours to get to room temperature and I was good to go.



Offline TXCraig1

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Re: Freezing GF Dough
« Reply #2 on: July 02, 2019, 11:56:07 AM »
i tried this myself.

When it comes to pizza, this is almost always the right (and best) answer.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline andrea85

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Re: Freezing GF Dough
« Reply #3 on: June 14, 2022, 10:24:50 PM »
Okay, no takers, so i tried this myself.


No problem.
I let the dough rise and then froze it.
Thawed it in the fridge, let it sit out for a couple of hours to get to room temperature and I was good to go.

Starting back this topic. What container do you use to freeze the GF flour? Anything special in your your workflow?

Offline cweirup

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Re: Freezing GF Dough
« Reply #4 on: July 05, 2022, 01:20:19 PM »
I use plastic bags, which work well. I'd try to use anything that can remove as much air as possible. I'm usually using packaged GF dough, so I just use the plastic bag it came in. Otherwise, a bread bag or ziploc bag should work fine. I'd guess a plastic or glass container can work, but I like removing the air (although not usually doing any vacuum sealing).

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Offline HansB

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Re: Freezing GF Dough
« Reply #5 on: July 05, 2022, 03:55:09 PM »
I find it easiest to par-bake the dough, wrap well, then freeze.
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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

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