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Apr 26, 2012 07:38 AM

Pizza Dough Transporting and Storage

I will be serving 4 homemade pizzas at my daughters 2nd birthday party on Saturday. The party is at my parents house about 30 mins away.

I was hoping the make the dough today and bring it with me on Saturday AM, stick it back in the fridge and pull it out to have it ready in time for the party at 6PM.

Is there going to be an issue with it being unrefridgerated on the drive over and then re-refrigerating it? I'm using a quick no knead recipe with instant yeast. Should I just freeze it and start thawing it that morning? If so how do you recommend storing the frozen pizza dough? Should I thaw at room temp or in the fridge?

Bethany A.

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  1. I keep it in the fridge and take it out a few hours before I plan on using it. I think it tastes better when it does the slow overnight rise in the frige- but I'm not sure about 2 days.

    1 Reply
    1. re: weezieduzzit

      I'm worried if there will be an issue with taking it out for the drive over there and re-refrigerating it though.

    2. Freeze it. It'll only take a couple of hours for it to thaw and be ready to cook when you get there.
      You can, in fact, cook it from its frozen state quite easily.

      7 Replies
      1. re: todao

        That's what I'm thinking. Can I just thaw it at room temp? When should I take it out to be safe?

        1. re: mincinmama

          I would think that, unless there are uncooked ingredients (like raw meat, etc.) in the topping, allowing it to set out and come to room temperature before baking shouldn't be a problem.
          If you're concerned, keep the toppings separate and freeze the dough, then allow the dough to come to room temperature before you top it and pop it into that very hot oven.
          Bread dough commonly sits out at room temperature for long periods of time during its fermentation phases.

        2. re: todao

          So freeze it in the shape I want it?

          1. re: mincinmama

            I would freeze the dough, thaw it when I reached the destination, shape it and top it. However, shaping it and freezing it would work too. It's just easier to transport a ball of dough than it is to find a method for managing a sheet or rolled out dough.

            1. re: todao

              The dough calls for a slow rise in the fridge for 24 hours or up to 3 days. Should I just skip that step? Or do a slow rise in the fridge for a day THEN freeze it?

              Ha! Thanks for all your help.

              1. re: mincinmama

                What about a slow rise (it really improves flavor, I wouldn't skip it,) and then a small ice chest or insulated lunch bag to keep it cool on the way?

                1. re: weezieduzzit

                  Good idea! I would really prefer to not freeze it if its possible. I've never frozen this recipe so I have no idea how it will affect the flavor.

        3. Unless I'm not reading this correctly, you're worried that the dough will be out for 30 minutes? I don't think that will be an issue. In fact, depending on how much yeast is being used, it should be at room temperature for several hours before you cook it.

          I see absolutely no reason to introduce freezing into this equation.

          If you're that worried about the drive, put it in a cooler.

          6 Replies
          1. re: tommy

            I'm heading over there at 11am-ish... party is it 6pm. You think it will be okay to take out the refrigerated dough at 11 and leave it out til around 5:45? My recipe calls for 1tsp of instant yeast for 2 crusts.

            1. re: mincinmama

              When do you usually take it out of the refrigerator?

              When I make dough I make it 3 days in advance, slow rise in the fridge, and I'll take it out by 10 am for a 6 o'clock cook.

              1. re: tommy

                I usually just take it of the fridge an hour or two before cooking. I know when I make certain breads I do a slow rise and leave it out all day. I just wasn't sure if it would work with pizza dough. Have a recipe you'd like to share? :)

                1. re: mincinmama

                  The 30 minutes shouldn't matter. The dough will barely come to room temp in that time. Good luck!

            2. re: tommy

              I agree with this - just make the dough, let it rise/rest in fridge until Saturday, drive it over, leave it on the counter and top and bake at 6pm. I've never heard of a yeast bread that couldn't rest on the counter for several hours without a problem. It will be fine. I think you may be overthinking this a bit.

              1. re: jenhen2

                I am definitely over-thinking it :) I tend to do that though.

            3. Do you know what the room temp will be at your mother's? If it's a hot spring day, you might want to limit the rise on Saturday to two or at most three hours

              1 Reply
              1. re: shallots

                Not sure. Looks like 70ish F outside that day so not too hot. I think I'll bring it over with an ice pack and take it out around 3

              2. keep it in spray oiled plastic bags
                slow rise it for whatever number of days then you can freeze for however long you want and transport frozen and let thaw that time and then make the rounds.