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Pizza Dough Question

JSlotJSlot Posts: 1,218
edited 8:32PM in EggHead Forum
Ok, bakers, I need some help. Mary made pizzas last night using Spin's New York pizza dough recipe. They were outstanding. My question is this. We had an extra batch of dough left over and she put it in a tupperware bowl in the refrigerator. Well, it kept rising and doubled again in size. It feels only slightly "tougher" than last night, but it's still very elastic. Is it still usable? Can it be frozen? Thanks for any help here..........[p]Jim


  • Mac  in NCMac in NC Posts: 287
    JSlot,[p]Yep, it's still good. I like to make up dough for four pizzas and freeze the remaining three. I just defrost 'em on the counter and stretch out on the pan. [p]Mac
  • Clay QClay Q Posts: 4,435
    Yes, refrigerated dough is ok for baking. Yes, you can freeze dough but with mixed results. Pizza dough is best frozen when formed into pies first. [p]Clay Q

  • QBabeQBabe Posts: 2,275
    JSlot,[p]Sometimes freezing the dough kills the active yeast and the dough doesn't rise when you unthaw it.[p]Tonia

  • katmankatman Posts: 331
    The key to successfully freezing dough is to freeze it before it goes through too many rises. I usually make my dough and put it in the refrig overnight for the first rise. Take it out, punch and divide. Some goes into the freezer and the balance rises again outside of the frig for use that night.[p]Too many rises will exhaust your yeast, make the dough tough, and reduce the "spring" you should get when your pie is baked.

  • JSlot,
    I freeze fresh dough all the time. It makes it easy to store and make several pizza's for large crowds. I precook and prepare my ingredients ahead of time. This makes it easier on the cook. I don't care if the dough rises a lot when I make pizza because I like a thin crust pizza.[p]Good luck in Lakeland,

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