What’s The Best Way To Freeze Pizza Dough? | Ask The Food Lab

“I’ve read about people freezing their homemade dough. Is there a proper way to do this? If you were doing a cold ferment, at what stage would you freeze it? What’s the best way to thaw the dough? I’d sure love to be able to cook a decent pizza on a whim.”

—Sent by Chris McIntyre

Great wonder, and the answer is reasonably dim-witted. You can freeze a homemade boodle at basically any point in the summons and it ‘ll work just fine. In terms of the gluten structure and the interaction of flour and body of water, freeze has no ill-effects. Unlike, say, freezing a steak or vegetables, in which water trapped inside person cells can crystallize, causing those cells to rupture and spill liquid upon defrost, pizza boodle has no cells in this sense, frankincense frost crystal formation is not a large deal .

american samoa far as yeast is concerned, they ‘re absolutely happy to take a nap in the deep-freeze for a small while. As with most bantam organisms, their activity is largely dependant on the temperature of their environment. At higher temperatures ( say, in a proofread oven ), yeast becomes wildly active, reproducing like harebrained, and consuming sugars like it ‘s their final meal on land ( it is ). Chill them, and their activity will get slower and slower until, when you last freeze the dough, they absolutely stop, becoming inert until you defrost them again .

It ‘s not merely a question of slowing their metabolism. Freezing dough besides performs another essential affair : it prevents yeast from reaching its food informant. In a ball of dough with liquid water, yeast ca n’t precisely travel freely, but the dough is still liquid-y enough to constantly expose athirst yeast to new food sources, allowing the boodle to continuously ferment and develop. Freezing will wholly halt this summons .

So what ‘s the best direction to freeze dough ? Well, seeing as freeze is something you do for the sake of convenience, it makes sense to freeze boodle as far along the process as possible, so that when you are quick to bake, the influence required after pulling it from the deep-freeze is minimized .

When I make extra dough to freeze, I ‘ll let it perform its initial zymosis ( including a cold sour if that ‘s in the recipe ), divide it into individual balls as if I were going to allow them to go through their final proof. But quite than proof them, I ‘ll stick them on a plate or a rim baking sheet lined with parchment newspaper and toss them in the deep-freeze. once completely frozen, the balls can be thrown into a zipper-lock deep-freeze bag.

To use them, I pull out a many as I need and allow them to proof as normal ( either in an oil bowl covered with plastic wrapping, or on a floured wooden board, covered with a flour towel or credit card wrap ), tacking on an extra pair hours to allow them to defrost before they actually start to rise. Is it INSTANT PIZZA ? No, it ai n’t, but if you ‘re the kind of person who prefers to work in large batches, it ‘s a big room to save yourself from having to lug out the mixer every time you want a pie .