Pizza dough questions

Bama Fire

Made spin's pizza the other night -- DELICIOUS!![p]The wife and I are wondering if you can make the dough ahead of time. How far in advance? Can it be frozen? How long will it last in the refrigerator?[p]Thanks!!

Puj

Bama Fire,[p]Dough for pizza can ferment in the refrigerator for up to 72 hours, but that's overkill. I'm a fan of up to 24 to 48 hours in the frig max. Anything longer and I'll freeze the dough.[p]If you freeze the dough, allow the dough to thaw completely at room temperature. Final prep is the same.

Alan

Bama Fire,[p]I use the pre-made Pilbury pizza dough in the biscuit style "can". It's ready when I am, and a whole lot easier.[p]Give it a try, you will be pleasantly suprised.[p]Cheers,
Alan

Unknown

Bama Fire,[p]I make pizza twice a week and it's actually best to make the dough, let it rise 1 and 1/2 hours, then put it in a plastic bag in the fridge for a day or two...that gives it a better flavor. (Same for bread dough.)[p]Also, for an authentic dough, use a ratio of 1/4 cake flour to 3/4 all-purpose flour. That results in a dough easier to stretch and with a better final texture.[p]Dough freezes well. Enough for one pizza is about the size of a woman's fist. You can just put it in a plastic storage bag--no need for a "freezer" bag--and freeze it. I take it out the day before and let it thaw in the fridge for 24 hours or so...[p]Then, about an hour before you're going to cook with it, remove from fridge and let it warm up at room temp for an hour or so (flatten it into about a 6" pancake to hasten the warming process).[p]