🔕 🔔
Loading…

My Basket ()

All questions

Can I freeze Jim laheys pizza dough?

If so what's the best way?

asked by Bates,Barley over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 1454 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

What is the fouls for this dough?most pizza doughs can be frozen. I let my yeast pizza propf once, pan it, let it proof slightly and freeze. When ready to use it can be thawed on the pam before topping and baked, or topped and baked while frozrn

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 5 years ago

I would assume yes. In fact, whenever I go to the trouble of making pizza dough, I make a double batch and freeze half of it. Thaw at room temp in a warm corner of your kitchen, proof, roll out, let rest for 15 minutes, add toppings, and bake as you normally would.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I freeze it all the time for up to a month. I portion it, and then pour some olive oil into a small plastic sandwich bag. Then I put it into the freezer. Take it out of the freezer and put it into the fridge a day before you want to use it. It will be ready to use when you need it. Make sure you take it out of the fridge around 1 hour before you are ready to use it to make the pizza.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7fba4658 4c6a 4dae 97c8 fa7edf75336e  rkm profile
added over 5 years ago

I have done so with good results. After the first long rise, portion the dough. Leave the ones you are giong to use covered at room temp for another hour-long rise and put the ones you are going to freeze in lightly oiled ziploc bags. You can store the portioned dough in the fridge for several days (for use later in the week) or in the freezer for a couple of months. If you've frozen the dough, move it from the fridge to the freeer the day before you plan to use it. You’ll want to take it out of the fridge at least TWO hours before using it (not one hour as suggested – it needs more time to come to room temperature).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I agree with raspberryeggplant on the timing for taking it out of the fridge. Not sure what I was thinking. Thanks for the correction.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.