Re: making your own pizza dough. This is a pretty basic question, but
figured I'd ask. At what point can you freeze the dough? After mixing
and kneading?
Thanks!
Susie
Atlanta
I find myself using Jim Lahey's no-knead pizza dough a lot. It is an
easy dough but it works best to start Thursday night for Friday
evening pizza. His book is available used for about $5 shipped. The
recipe is in the archives and all over the internet.
Jim recipe uses 500 grams of flour and 12 ounces of fluid with a tiny
amount of yeast. After the long rise (about 18 hours) the dough is
ready to be split into portions and either be:
Used immediately for great pizza.
Put into the fridge and stored for up to a week After a week it has
lost a lot of spring, but makes good thin crust up to 2 weeks.
Frozen for up to 2-3 months. Thaw in the fridge works well
Jim suggests 4 portions per batch, but it depends on the crust
thickness and style of pie.
I fridge or freeze in zip lock bags. Oiled with cooking spray makes it
easier to extract, but works without too.
Long way to say --- after the rise it is ready to freeze.
Ken