Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Freezing dough balls?

Options
Greetings friends,

to motivate myself to make more of those deep dish pizzas I’ve been enjoying, im making more dough balls at once than I need. 

Advice on freezing?

thanks!
8-D


Large BGE and Medium BGE
36" Blackstone - Greensboro!


Comments

  • ColbyLang
    ColbyLang Posts: 3,424
    Options
    So I static freeze dough balls by the 1000’s. Zero issue. Trick is to freeze immediately after shaping. Just freeze on a sheet pan or other solid surface. 4-5 hours later, when it’s solid, transfer to bag or container. Thaw in fridge day prior (maybe 2 depending). Use as you would normally 
  • cookingdude555
    cookingdude555 Posts: 3,194
    Options
    One other thing I like to do with the extra dough balls is use them in the next batch.  If you make dough 1-2 times a week or so, just reserve one dough ball and mix it in with the next batch of dough.  Then take one out each time.  Refrigerate or freeze (if it's going to be more than 72 hrs until next batch) the dough ball in between each batch.  It's a great way to get the slow fermentation taste and texture of your dough without all of the fuss of maintaining a starter, poolish, or bigga.  In my experimenting, the 3 day threshold seems to be the sweet spot, I have done 1 week old dough balls in a new batch and found it to be a little too yeasty/sour.