Can Anyone tell me what the lifespan, proper preparation, conditioning and storage to produce positive results in storing and baking frozen activated yeast dough? Sorry if there are previous threads but I hadn't seen any.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
this site should have some good information. http://www.thefreshloaf...
I'm not sure what the "proper" method is, but I freeze yeast-activated pizza dough on a regular basis. I roll it into individual balls, oil it lightly, and wrap it in plastic wrap before putting it in a freezer bag. Let it rise fully according to your recipe's directions before freezing and defrost it in the fridge. I generally try to use it within three months, but have gone a little longer than that. Frozen dough is better for things like pizza or flatbread since you definitely won't get the same lift as you would with fresher dough.Hope this helps!
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a slice in the morning = vegetables for breakfast. (Kinda?)
3 Carrot Cakes to Make for Some-Bunny You Love
Carnitas, Meet Instant Pot
The Greatest Hits
Olive Oil Cake & a Lemon Poppy Seed Muffin
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.