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Pizza dough balls
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AIM BBQ
Posts: 25
Not to mention any names don’t know if appropriate, but a large bulk member store based out of Arkansas sells pizza dough balls by the case. They sell them out of the section where they bake pizzas, $17.00 per case (20). Has anyone bought these or used these? The girl baking the pizzas said they thaw them, cover in extra virgin olive oil, roll, and let stand 2 hours and then bake them at 517 in their oven for 6 and half minutes.
Comments
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I have seen them at our local place like that.I've been tempted to try a case but have not so far.I think I'll give em a try.I did try a piece of their pizza,fresh outta the oven to test it.The crust was good but I did'nt care for the sauce.
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I look forward to another of your "I'm disappointed" pizza threads. :laugh:
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It could VERY WELL happen. :( This darn za has been my nemis!
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I thought the dough could be slightly modified with a few spices and herbs and cooked on at 650 for about 6-10 minutes. Might be a quick easy start for homemade pizza.
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I think you're right.
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I'll let you know. My wife wants pizza Saturday so I think I'll buy a case and bake a couple.
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Whole lot cheaper and more fulfilling to make your own and freeze them. They taste a lot better too.
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Do you freeze them before or after they rise?
Thanks,
Matt
Denver -
Before.
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What is your recipe and process for your dough. Homemade pizza and on the egg is new to me so I kind of wanted to start off easy. I baked a premade pizza from this store a couple weeks ago and turned out pretty good. Obviously could be much better.
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How long can the dough stay frozen but still maintain good flavor/texture, etc.?
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How long can dough stay in freezer?Large & MiniMax in Lexington, KY
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If you don't want to make your own try finding a local pizza shop where you like their crust...most will sell you a couple of dough balls at a relatively low price...especially if they know you are coming.
When I worked at a shop we would only freeze dough when necessary and only for a few days at a time...someone with more experience will chime in I'm sure....but I would think a couple of months would be reasonable....just watch the moisture content -
But why freeze? It only takes pizza dough an hour or two to rise. Going to take that long, if not longer to defrost.Egging on two larges + 36" Blackstone griddle
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so you can make a large batch of dough at one time.
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I let pizza dough balls ferment in the fridge and rise over a 4 day period or longer. The deeper flavors that are developed a re well worth the effort.
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Rub the exterior of the ball with a good coating of olive oil and you should be able to keep it six months or longer. Probably much longer but I've never gone longer than that.
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I have several recipes on the forum and in the recipe section. I mix it up all the time, don't really have one that I use regularly.
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