Thread: freeze pizza dough

On Thu, 03 Jun 2010 21:05:24 -0700, sf <[email protected]> wrote:

>
>Big weekend coming up so I won't be able to use up my leftover pizza
>dough within a reasonable amount of time. I killed bread dough the
>one and only time I tried freezing it, but I need to try it again now.
>Does anyone have any suggestions - beginning with how I should wrap it
>up? Thanks!

I don't do anything special to it. I just stick it in a baggie, then
into the freezer.

I do find it works better if you let it have at least one rising
before putting it in the freezer.

Christine

Christine Dabney wrote:
> On Thu, 03 Jun 2010 21:05:24 -0700, sf <[email protected]> wrote:
>
>>
>>Big weekend coming up so I won't be able to use up my leftover pizza
>>dough within a reasonable amount of time. I killed bread dough the
>>one and only time I tried freezing it, but I need to try it again now.
>>Does anyone have any suggestions - beginning with how I should wrap it
>>up? Thanks!
>
> I don't do anything special to it. I just stick it in a baggie, then
> into the freezer.
>
> I do find it works better if you let it have at least one rising
> before putting it in the freezer.

And make sure there's room in the container for expansion for that
second rising that will start before the yeast chills.

sf <[email protected]> wrote in
news:[email protected]:

>
> Big weekend coming up so I won't be able to use up my leftover pizza
> dough within a reasonable amount of time. I killed bread dough the
> one and only time I tried freezing it, but I need to try it again now.
> Does anyone have any suggestions - beginning with how I should wrap it
> up? Thanks!
>



http://www.google.com.au/search?
hl=&q=how+to+freeze+pizza+dough&sourceid=navclient-ff&rlz=
1B3GGGL_enAU240AU240&ie=UTF-8


http://tinyurl.com/2ftzfpg


Really.... how easy was that??

There used to be a female on another group that used to come up and just
say "I'm bored, someone talk to me."

At least she was honest about it.



--
Peter Lucas
Brisbane
Australia


A good friend would drive 30 miles at 2:00 am to bail you out of jail.
A best friend, however, would be sitting in the cell next to you saying
"Man, that was f******n Awesome!"

On Thu, 03 Jun 2010 22:13:03 -0600, Christine Dabney
<[email protected]> wrote:

>I don't do anything special to it. I just stick it in a baggie, then
>into the freezer.
>
>I do find it works better if you let it have at least one rising
>before putting it in the freezer.

Thanks for the speedy answer, Chris! It's been out long enough to
consider it raised so I'll put it in a baggie and stick it in the
freezer, thanks a million.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 03 Jun 2010 21:41:49 -0700, sf <[email protected]> wrote:

..
>Thanks for the speedy answer, Chris! It's been out long enough to
>consider it raised so I'll put it in a baggie and stick it in the
>freezer, thanks a million.

Punch it down before you put it in the baggie. And have a big enough
baggie, cause it might rise a bit before it totally freezes.

Also, when you defrost it and get ready to use it again, let it sit
for an hour or so after it is defrosted.

I hope this works for you. Mine has usually done just fine.

Christine

On Thu, 03 Jun 2010 23:19:19 -0600, Christine Dabney
<[email protected]> wrote:

> On Thu, 03 Jun 2010 21:41:49 -0700, sf <[email protected]> wrote:
>
> .
> >Thanks for the speedy answer, Chris! It's been out long enough to
> >consider it raised so I'll put it in a baggie and stick it in the
> >freezer, thanks a million.
>
> Punch it down before you put it in the baggie. And have a big enough
> baggie, cause it might rise a bit before it totally freezes.

I put it in a one gallon zip lock and it only filled half, so there's
plenty of room to expand.
>
> Also, when you defrost it and get ready to use it again, let it sit
> for an hour or so after it is defrosted.
>
> I hope this works for you. Mine has usually done just fine.
>
Me too!


--
Forget the health food. I need all the preservatives I can get.

On Fri, 4 Jun 2010 04:39:49 +0000 (UTC), tert in seattle
<[email protected]> wrote:

> And make sure there's room in the container for expansion for that
> second rising that will start before the yeast chills.

Roger that, thanks!

--
Forget the health food. I need all the preservatives I can get.

In article <[email protected]>,
sf <[email protected]> wrote:

> Big weekend coming up so I won't be able to use up my leftover pizza
> dough within a reasonable amount of time. I killed bread dough the
> one and only time I tried freezing it, but I need to try it again now.
> Does anyone have any suggestions - beginning with how I should wrap it
> up? Thanks!

I just put it in an oiled ziplock freezer bag and thaw it out when I
need it. I usually make a triple or quadruple batch of dough at a time
and freeze the excess.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Thu, 03 Jun 2010 23:26:44 -0700, Ranee at Arabian Knits
<[email protected]> wrote:

> I usually make a triple or quadruple batch of dough at a time
> and freeze the excess.

What do you use to make that amount of pizza dough?

--
Forget the health food. I need all the preservatives I can get.

"Ranee at Arabian Knits" <[email protected]> wrote in message
news:[email protected]..
> In article <[email protected]>,
> sf <[email protected]> wrote:
>
>> Big weekend coming up so I won't be able to use up my leftover pizza
>> dough within a reasonable amount of time. I killed bread dough the
>> one and only time I tried freezing it, but I need to try it again now.
>> Does anyone have any suggestions - beginning with how I should wrap it
>> up? Thanks!
>
> I just put it in an oiled ziplock freezer bag and thaw it out when I
> need it. I usually make a triple or quadruple batch of dough at a time
> and freeze the excess.

I did that for years with no problems. I used to give it a first rise,
gently knock it back and wrap it as you suggest. When I wanted to use it, I
would thaw it out (usually in the fridge) and then allow the second rise.
--
--
https://www.shop.helpforheroes.org.uk/

sf (sofat) wrote:
>
>I put it in a one gallon zip lock and it only filled half, so there's
>plenty of room to expand.

Yeah, like how you buy your clothes! LOL-LOL

In article <[email protected]>,
"Ophelia" <[email protected]> wrote:

> "Ranee at Arabian Knits" <[email protected]> wrote in message
> news:[email protected]..
> > In article <[email protected]>,
> > sf <[email protected]> wrote:
> >
> >> Big weekend coming up so I won't be able to use up my leftover pizza
> >> dough within a reasonable amount of time. I killed bread dough the
> >> one and only time I tried freezing it, but I need to try it again now.
> >> Does anyone have any suggestions - beginning with how I should wrap it
> >> up? Thanks!
> >
> > I just put it in an oiled ziplock freezer bag and thaw it out when I
> > need it. I usually make a triple or quadruple batch of dough at a time
> > and freeze the excess.
>
> I did that for years with no problems. I used to give it a first rise,
> gently knock it back and wrap it as you suggest. When I wanted to use it, I
> would thaw it out (usually in the fridge) and then allow the second rise.

I actually keep the empty, oiled bags in our freezer after I empty
them of the dough, that way I don't have to get a new one out for the
next batch of dough.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

In article <[email protected]>,
sf <[email protected]> wrote:

> On Thu, 03 Jun 2010 23:26:44 -0700, Ranee at Arabian Knits
> <[email protected]> wrote:
>
> > I usually make a triple or quadruple batch of dough at a time
> > and freeze the excess.
>
> What do you use to make that amount of pizza dough?

I use our huge bread machine. I just make sure to pull the dough
before it rises too far over the top. Quadruple is the largest amount
it can take.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/