The Pizza Therapy Forum and Pasta Therapy Forum

[valerie]

Can anyone offer advice on freezing dough? We have a traditional, make-your-own pizza party on Christmas Eve, and I need to have 24 or more individual-sized pizza crusts ready to go. I want to make the dough ahead, roll them out and freeze them so I don't have to do it during the party. Has anyone done this, any pitfalls to watch for? This used to be a small gathering, but as word has gotten out the crowd has grown each year! What could be better than a custom-built pizza on Christmas Eve!!!
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Valerie
Alpharetta, Georgia

[pizza]

Yes you can easily freeze dough wih no ill effects.

After you make the dough you can let it rest for an hour or so.

The best method I have found is to put the dough in a plastic zip lock and drizzle a little olive oild around it

When you are ready to use it, take it out of the fridge an hour or two ahead of time and let the dough warm up to room temperature.


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[GreenEggChef]

I like a crisp, thin finished crust with lots of flavor. I have found that the best way to get this is to freeze the dough. It's one of my secrets to producing 'world-class' pizza. I just lightly flour the individual dough balls after they have risen for an hour. I usually freeze 4 dough balls.
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Mike Beek
The Green Egg Chef
How to Become a Great Chef on the Worlds' Greatest Cooker
www.greeneggchef.com