My family loves to make homemade pizza. We usually make it on the weekends when I have time to make fresh dough. I'd love to be able to make the dough ahead of time and have it waiting in the fridge/freezer, but I'm not sure how to do it. How long can it stay in the fridge or freezer? How long should it sit out at room temp before we use it? Are there recipes that are better than others for make-ahead dough or will any recipe work?
Storing pizza dough
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I use the recipe on the back of the KAF Perfect Pizza Flour bag. I do add the easy roll dough improver and that makes rolling it out so easy. Also, add one teaspoon of sugar. I make the dough in my bread machine. Then roll out two crusts on parchment paper. One we eat. One gets put in foil, leaving the crust on the parchment and put in the freezer. It tastes great when we take it out of the freezer the next week.
I make one small, cheese pizza almost every day for my very picky eater. I have the KAF sourdough starter as my base. Every other day I take out 1 c of the starter and make a batch of dough enough for 2-3 pizzas. I use one piece that day and then wrap the others in plastic wrap or a plastic container with a loose fitting lid. Then about 4-5 hours before baking I take the refrigerated dough out and let it sit on my counter. Then bake as usual. DELICIOUS!! Years ago I used to use a Wolfgang Puck crust recipe and his always called for a slow, cold rise in the fridge. Refrigerated pizza dough is the way to go! Good luck!
I love using my bread machine but have never tried it for pizza dough. I'll have to try that. When you take the crust out of the freezer, how do you handle it (defrost it in the fridge, let it sit out, etc.)?
fpakelly, I hadn't thought of the sourdough starter for pizza crust. That's a great idea! I'm going to order some starter and try it. Thank you!!!
I use a whole wheat crust recipe for the bread machine (set to pizza crust cycle). After the first rise, I divide the dough into 2 balls (or 3 for smaller pizzas) and let it rise on the counter for another 30 minutes or so. One crust I use right away; the other (still in ball form) I wrap in plastic wrap and seal in a freezer bag for up to 3 weeks. When I want to use the frozen crust, I move it to the refrigerator the night before to thaw. Let it warm up on the counter 20-30 mins. before rolling/stretching out the crust. (I got this from a bread machine recipe book and it works wonderfully!) I suspect the principle would work for other types of pizza crust....