Freezing Pizza Dough

Big Jim

I have had my Lg BGE for a couple of months now, and I have loved using it. This forum has been a big help (for that I thank you all), but I have a question that I have not seen covered. I egged my 1st pizza last night and it was great. I am thinking about inviting family and friends to try it, but I want to simplify the evening by making dough in advance. Has anyone made and rolled dough for crust and then frozen it for future use. I think it would work, but I have been surprised many times by the some things turn out.[p]Thanks in advance,
Jim

Bob V

Absolutely a great idea, but the best thing is to make the dough and leave it in small softball-sized lumps. Put one lump per freezer bag and freeze them. Takes up less space in the freezer than rolled-out pizzas.[p]Bring a ball out of the freezer about 3 hours before you want to cook the pizza. Let it warm up on the counter, then roll out and make it into the crust. Cook normally.[p]Bob V

WessB

Bob V,
I do em exactly as you stated. I cooked 6 pizzas at this past "Eggfest" abd I did the dough exactly as you stated, everyone said it was good..[p]Wess

Big Jim

Bob V, Thanks Bob! I was hoping it would work, because I had no idea how I would make the dough and hold my wine glass at the same time.[p]Jim[p]

Luvmyegg

BigJim,
I took it a step further and bought those round corrugated circles from a cake decorating store. I rolled out the dough with corn meal and flour on the bottom to prevent sticking then put the toppings on, wrapped in saran wrap and froze them. They look fine in the freezer right now but haven't cooked them up yet. I'll see!

Peddler

BigJim,[p]I've been making my own pizza dough for over 12 years. I prefer a tasty dry thin crust and have found that I get the best results by freezing the balls of dough before using. Whenever I have forgotten to do that and needed to make the dough last minute and then immediately use it, it wasn't the same texture nor was it as tasty in my mind. I also make hearth breads, and the master recipes I use call for cold proofing every bread dough I make because it makes a more flavorful bread. That's probably why I find freezing the pizza dough tastes better than fresh dough.[p]Peddler

Big Jim

Peddler,
Thanks for the input. I have been researching dough recipes, but I have not settled on one yet. Do you any suggestions. BTW, I like dry thin crust myself. Any help is appreciated.[p]Jim[p]