Freezing/thawing pizza dough help please!

Nature Boy

Howdy yall.
Made a really great looking pizza tonight....brown bubbly cheese, curled pepperoni. But the crust just did not have the right texture. I used some pizza restaurant dough that I froze a week and a half ago. When it was fresh it made some great crust. I froze it the night I got it. Today I thawed it on the counter for an hour or three, until it was soft. It was nice to work with, and felt much like it did before I froze it.[p]Between WooDog's party, and my pizza party last week, I have made over 40 pizzas in the past cupla months. I am getting the process down, and I did not have this problem with any of the other 40....with fresh dough. Yet over the past two years I have used frozen dough twice, and both times have had this problem.[p]So....question.
Is there any tricks to this? Or should I just not bother freezing dough anymore??
Thanks much for any idears. At least the kids liked it!
Chris

Borders

Nature Boy, I'd like to hear the answer to this, because I usually have left over dough(not cash unfortunately) and I dont have confidence in freezing the stuff.
Scott

Michael L

Nature Boy,
Hope all is well on all fronts. I'm not sure if this is your answer, but when I worked in a bakery, we doubled the amount of yeast a recipe called for if the dough was to be frozen. Yeast itself can be frozen, but I guess in a frozen kneaded product some of it will not activate upon thawing. Thus, doubling the amount of yeast will result (hopefully) in a dough that rises as if it had just been kneaded.
Beers,
Michael Little

Nature Boy

Howdy Mike!
Thanks for the ideas. This dough had already risen, and was ready to cook when I froze it.[p]So, I guess the key might be to freeze the dough right away...before it has risen? Of course this would not have been possible in this case, but this is good info![p]Hope the jaw surgery went well, and that you are mending quickly!
Beers back!
Chris

Michael L

Nature Boy,
Yes, you can freeze the dough right away, but honestly, I always make mine and let it rise slowly in the fridge (overnight if possible), and then bake it. In my experience, the type or even brand of yeast used can also affect your final product; I've always prefered active dry yeast: Red Star, or whatever's available.[p]Yeah, the jaw surgery went well, and I'm healing. Thanks. Even all stitched up, I did ribs on Saturday (rubbed with Dizzy Dust), and a steak (loaded with Cow Lick) on Sunday. Dang, in both cases the meat was so tender I didn't even need teeth.[p]By the way, I've got a Mini coming any day now. Can't wait.
Beers again,
Mike

djm5x9

Chris:[p]Regardless of frosen or not, I try to let the dough rise a couple of times prior to the cook. When making some breads I may let the dough rise a third time. This takes more time, but gives a better pizza dough or bread result. Let me know if you try it and like the results.

Nature Boy

Interestin. Thanks Darryl.
I had two chunks, and the second one is in the fridge to slowly rise again overnight. I'll try some lunchtime 'za's with it tomorrow, and see if it comes out any better. Will let you know.[p]Buds to ya, and best to the Princess and the boys!
Chris

Hooter

Nature Boy,[p]You may remember that pizza is my line of work! I've done alot of pies on the egg, and have frozen some leftover dough before, and just have never been satisfied with the quality after it is frozen. Remember that fresh dough is a "live" product. I'd stay away from freezing dough unless you are willing to sacrifice some of the great yeasty, bready taste. [p]BTW...my company has tinkered w/ frozen dough for years and have never gotten it right for the same reason. [p]Hooter (on Moonrider)

katman

Nature Boy,
I slow rise overnight(or about 24 hrs) in the frig. If I know I am not going to use all the dough I divide after taking out of the fridge. the portion I will use gets punched and allowed to rise/rest a second time at room temp. The part that is not going to get used is punched, wrapped and immediately placed in the freezer. When I intend to use the frozen portion I remove from the freezer and place in fridge till pretty much defrosted. Remove and let it do its second rise at room temp then use immediately.[p]I think success in freezing dough depends on the type of pizza you are making. I don't like an excessively airy crust. Also, if you let the dough rise too long initially (first rise) the yeast may be too depleted to revive after freezing. I don't think significantly increasing the amount of yeast or nutrient is an acceptable solution unless you like yeasty taste and airy crust.[p]If you do like yeasty taste try homebrewing! Goes well with pizza, Eggs, and many of the other things we learned to consume at UM.

Nature Boy

Hey my Columbian friend.
Thanks for the thoughts. I was kinda thinking the same thing. When I pulled those solid hard balls out of the fridge, I thought "how the hell can this be good like fresh dough?".[p]Then when I stared working with it, it felt normal and I got my hopes up. The flavor wasn't bad, it just wouln't crunch up. After the cheese was browned, I even left it on the hot stone with the egg lid open to try and crisp it up. It would not crisp. It was just kinda mealy.[p]Well, the ball I left in the fridge overnight looks pretty dead this morning. Sounds like pessimism might be the way to approach frozen dough.[p]Appreciate your expertise, and I hope all is well on the other side of the beltway!
Chris

Nature Boy

katman,
Wow. Two Marylanders in a row with good advice! [p]Okay, I'm agonna take this dead-lookin ball out of the fridge right now, and see if I can get it to do anything before lunch. If it just sits there and stays the same size, Is it safe to say that it will end up just as mealy and uncrunchy as it did last night??[p]As far as the type of crust I like....lemme see how to describe. I like it to have a little pull and chew to it, but the exterior should be crunchy and light. This had no pull and no crunch. I don't really care if my pizza has a yeasty taste or not. But I love a hoppy yeasty homebrew, and even brewed a couple batches myself before the twins came along! [p]Thanks for the tips!
Chris

katman

Nature Boy,
Yup-if it doesn't come to life toss it. If it does perk up cooking it on a dusting of corn meal might give it a little more snap.

Nature Boy

katman,
Yep, that dough is just sitting there. About as much action as the Redskins passing game this year![p]Ham sandwich and tater chips for lunch. Thanks mang
Chris