Freezing Detroit

[Dasnyde4]

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

[Gene in Acadiana]

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.

[02ebz06]

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.

[HansB]

It may be easiest to par-bake then freeze the crust.