A D V E R T I S E M E N T


Author Topic: Freezing GF Dough  (Read 125 times)

0 Members and 1 Guest are viewing this topic.

Offline ruoccop

  • Registered User
  • Posts: 3
  • I Love Pizza!
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

  • Registered User
  • Posts: 3
  • I Love Pizza!
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

  • Supporting Member
  • *
  • Posts: 25895
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
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."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


 

wordpress