Pizza from Frozen Dough (Homemade)

I haven't had much luck using frozen dough. I make the dough - I freeze the dough - a few weeks later I make a pizza and find the dough to be flat, hard, and generally unappealing. Any tips for how to treat frozen dough to ensure it's as tasty as the original?

fishinwidow
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3 Comments

boulangere December 31, 2019
First of all, wrap it really, really, really well in a double layer of plastic (I re-use mine), then put the bundle(s) inside a ziplock bag. Thaw it overnight in the refrigerator, then pull it to room temperature in ample time for it to warm through and proof COMPLETELY before making your pizza. When you remove it from the fridge, unwrap the plastic and put the dough in a lightly oiled bowl. Cover it with the same plastic while it proofs, (italics here) as if you had made it that very same day. Happy New Year!
 
fishinwidow January 1, 2020
Thanks for the tips! My first mistake was not wrapping the dough balls before freezing. I have an (unwrapped - but, in a plastic bag) ball thawing in the fridge right now. We'll see if I can salvage it. Happy New Year!
 
boulangere January 6, 2020
The reason for going OCD on wrapping is so that your dough doesn't lose moisture while frozen or in the fridge, which happens easily in both situations.
 
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