Freezing GF Dough

[ruoccop]

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!
 

[ruoccop]

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.

[TXCraig1]

i tried this myself.

When it comes to pizza, this is almost always the right (and best) answer.

[andrea85]

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?

[cweirup]

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).

[HansB]

I find it easiest to par-bake the dough, wrap well, then freeze.