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freezing doughs

i live with my mother and often, it is NOT calorically logical to make an entire batch of baked goods to share between two people. i love making cookies, pizza dough, rolls, and the like. but, some times i dont have time to bake the same day i make a dough. can i freeze dough? are there considerations to be taken into account when deciding to freeze?

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  1. I freeze pizza dough. I spray inside of ziplock bags with oil spray and store enough dough for a single pizza. I then thaw and use. So far have had no problems.

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    1. Oatmeal cookie dough freezes well: I spray a piece of foil with oil, drop 6 cookie sized balls, then roll up the foil around. I do several and put them into a large freezer zip loc. the foil is sized for my toaster oven, I just take them out, smooth the foil, put on the toaster oven tray and cook until done. No thawing necessary.

      4 Replies
      1. re: firecooked

        the dough balls don't stick? well, does it really matter if they stick, you can just separate them before baking right?

        1. re: geekygreek

          Spraying the foil with PAM or similar spray keeps them from sticking. I fold the foil around the cookie drops so they don't stick to each other before they freeze.

          1. re: firecooked

            you can portion and put on a cookie sheet to freeze. once frozen put in a ziploc and sticking is no longer an issue. i do this with all sorts of foods.

          2. re: geekygreek

            Another idea I just saw was putting cookie dough drops into ice cube trays, then once frozen you can just put into ziploc bags.

        2. yes, most doughs freeze well. Cookie dough is a no brainer - freeze away.

          Yeast doughs also freeze well, I let them rise once, punch them down and freeze. You will need to let them come to room temp and rise again before shaping and final proof. I will often leave them on the counter when I leave in the morning and depending on how big a piece of dough (and how cold your house is) it is usually okay when I get home (at least in the summer).

          Many breads also freeze well baked. So if you make rolls you can easily freeze extras. I recommend freezing them that night after they have cooled as the fridge "kills" bread pretty quickly.

          Freeze away.

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          1. I definitely do freeze pizza dough. I have always wrapped in saran, wrapped again in foil, and placed in a plastic bag. I don't know if that's overkill but that's what my mother always did. Works for me too.

            I like to take it out at least 1.5 days in advance- I thaw in the fridge for a day and then like to move to the counter the morning I want to use it. If the dough is too cold, it is very hard to stretch/roll out without tears.

            1. In addition to freezing cookie dough balls (works well for all cookie dough I've tried), you could roll it in a log, wrap tightly and freeze. Then cut when you want to bake. You can do it from frozen and bake. Also, when I use ziplock bags, I put a straw in the corner and suck out the air and then finish sealing. For bread dough, I remove the night before, let it sit in the refrigerator overnight and then continue.

              1. Has anyone tried freezing pizza dough with the toppings on it? I imagine it would work fine, but haven't tried it yet.

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                1. I freeze dough and dough products as a matter of course. My freezers are probably 1/3 occupied by unbaked or finished baked goods at any given time. I almost always make a double batch of this kind of thing specifically so that I will have freezer stash.

                  Most cookies freeze well either as unbaked dough or the baked product. I make chocolate chip cookies and freeze them in ziplock bags. We eat them straight from the freezer, but they thaw in about five minutes if that's not your thing.

                  Pizza dough (for anything other than wood-fired oven pizza) I portion and freeze in containers or ziplocks. This is one thing I'll say is never exactly quite as good but I am fanatical about pizza. YMMV. Most people probably wouldn't notice.

                  Croissants and rolls--I shape and freeze unbaked when I know I'm making extra, but again the finished product freezes and thaws/crisps up in the oven and is utterly perfect.

                  Baked breads of any sort always get frozen in my house unless they're to be eaten that day. Again, thaw and refresh with a quick visit to a hot oven and you'll never know the difference. Sliced breads I put into the toaster straight from frozen. Or for a sandwich, it's thawed by the time I'm done making it.

                  4 Replies
                  1. re: splatgirl

                    Now I know that your kitchen is FAR warmer than mine!

                    >Or for a sandwich, it's thawed by the time I'm done making it.

                    I have to warm the bread in a toaster oven in order to make a sandwich. At room temperature, a slice of bread takes about 45 minutes to thaw.

                    1. re: smtucker

                      concrete countertops=giant heat sink. Or in this case, cold sink. YMMV--cast iron would work the same.
                      In my book the only reason not to freeze sandwich bread is that sometimes the slices freeze weld themselves together a big chunk. That can be ANNOYING, but not as annoying as un-fresh bread.

                      1. re: splatgirl

                        I get around the chunk problem by offsetting the slices from each other. I put the first down flat then the next gets rotated slightly clockwise and placed on top and the next is rotates slightly anticlockwise and so on. Then when they freeze into a big chunk I have something to grip on to pull the slices apart.

                    2. re: splatgirl

                      I agree about the pizza dough...was never pleased. Check out the book Artisan Pizza and Flatbread in 5 Minutes a Day. You can make a batch of dough that keeps in the fridge for 2 weeks in a 5 quart bucket. Even with 2 of us, we end up using it all of it since we love our pizzas. You can also make killer breadsticks using the fettucine cutter on a KitchenAide.