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Author Topic: Freezing Detroit  (Read 237 times)

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Offline Dasnyde4

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Freezing Detroit
« on: June 12, 2022, 02:35:06 PM »
Hi Everyone,
I was wondering if anyone had any success or advice for freezing Detroit style dough and how to manage it.  I normally do a same day or 24 hr overnight fridge rise in the pan.  I'm headed for vacation and have been instructed by wife that there is no be no mess.  I figured if I made the dough in advance and freeze it, I could simply defrost it and dress it.
Thanks for any help!!
Dan

Offline Gene in Acadiana

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Re: Freezing Detroit
« Reply #1 on: June 13, 2022, 01:24:50 PM »
Hi Everyone,
I was wondering if anyone had any success or advice for freezing Detroit style dough and how to manage it.  I normally do a same day or 24 hr overnight fridge rise in the pan.  I'm headed for vacation and have been instructed by wife that there is no be no mess.  I figured if I made the dough in advance and freeze it, I could simply defrost it and dress it.
Thanks for any help!!
Dan

Simply put the doughballs in small ziplock freezer bags and store frozen until a few hours before you want to use it. I would give it 3-4 hours on the counter to come up to room temperature and then proceed as you normally would. I would also take the extra time to do at least a 24 hour CF instead of a same day dough before you freeze it. It makes a big difference in developing flavor.

Offline 02ebz06

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Re: Freezing Detroit
« Reply #2 on: June 13, 2022, 03:19:40 PM »
I don't make Detroit style, but for my NY style (with 72h CF) I take the doughball out on Tuesday and put in fridge.
Allowing 1 day to thaw, and the the normal 3 days CF for pizza on Saturday.
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline HansB

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Re: Freezing Detroit
« Reply #3 on: June 13, 2022, 05:45:41 PM »
It may be easiest to par-bake then freeze the crust.
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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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