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Author Topic: The "Freezing Home Made Deep Dish Pizza So You Can Ship It" Thread  (Read 190 times)

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Offline vcb

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  • Location: Chicago
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I'm starting this thread as a home-base for discussions on methods of freezing home made deep dish so you can ship it to your friends and family.

We had some brief discussions in another thread about "how much salt are you putting in your deep dish dough" and it seems like a good topic to discuss.

https://www.pizzamaking.com/forum/index.php?topic=72185.msg690753#msg690753

So, feel free to let us know if you've ever shipped a home-made deep dish pizza, what your methods were (par-baking crust, pre-cooking ingredients, etc.), suggestions for finding dry-ice or shipping supplies, successes, failures, and anything you may have learned from trying to do this. 

As mentioned in the salt thread (see below), my first ideas on preparing frozen deep dish for shipping are to figure out how the commercial frozen pizza people are doing it, and then adjust for what we are able to do at home.

Quote
If I had a commercial facility to make frozen deep dish (dare to dream),
 I'd probably use the same 48 hour no-salt dough as the restaurants,
par-bake, and then flash-freeze the dough in the aluminum pans,
then add the other ingredients and re-freeze before shipping.
Probably need to par-cook or pre-cook sausage, but the other ingredients can wait until the home baker bakes them.

It really depends on if the home baker will be baking from fully-thawed or a frozen state.
If your instructions are to thaw the pizza in the fridge first, then par-baking the crust first would be necessary in production.
A raw dough thawed in the fridge with all the ingredients inside would be a heck of a mess.


Obviously, we don't have assembly lines and flash freezers, so we will probably have to go with some par-cook, par-bake kinds of options before freezing.

Let me know what you think. 

* I'll also drop this link for people who would prefer to just order frozen Chicago pizza from the restaurants (happy to update that page if you have new restaurants that are shipping pizzas from Chicago) https://www.realdeepdish.com/2017/12-29-ship-some-frozen-chicago-deep-dish-pizzas-if-you-must/

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