Freezing pizza and bread dough
- Musie Dec 27, 2012 01:13 PM
I want to make batches of pizza dough (and maybe bread dough too) that I will just defrost when I need to use it. I've not done this with uncooked dough before, so is there anything I should know?
Should I let it rise before or after freezing, or both?
Ditto what Cocoa said, except since plastic wrap for some reason annoys me to no end, I portion the dough balls/disks into freezer bags that are misted on the inside with olive oil.
I also mark the weight of each portion with a Sharpie on the bag, since we generally make individual pizzas, and my husband likes his slightly bigger and thicker.
Pizza dough seems pretty good to freeze raw then bake when needed. Bread looks like it might take some experimentation.
For Pizza dough, I strongly recommend Peter Reinhart's book American Pie. I've made four of his pizza dough's many times and frozen them and had no problems (and no failures).
I also freeze the dough in oiled zip lock bags; when I take it out of the freezer, I transfer it (before it starts to thaw) to a Glad plastic box (with cover ) and let it thaw and expand there (it's easier to get out of a fixed wall than a soft wall).
We drilled four holes in a piece of wood and stuck ten inch dowels in each. I use that to dry out my zip lock bags before I store them for the next use.