4Real Forums: the alchemy of freezing bread dough

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Topic: the alchemy of freezing bread dough

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cornomama4
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Posted: June 12 2008 at 6:33pm \| IP Logged

So, WHEN in the bread making process (actually thinking pizza crust dough) is one able to put the dough in the freezer. I thought maybe after the first rising, then punch down and divide into portions, THEN freeze. Then when you thaw it would rise again and you'd bake it??

We just got a new small chest freezer and I'm all about filling it up with cheap alternatives to eating out. (refer to my other post about freezer meals) Anyone who has frozen homemade dough, I'd love to learn from your experience. Thanks!

cm4

mom2mpr
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Posted: June 12 2008 at 10:00pm \| IP Logged

The lovely ladies here told me to make the crusts--as in make the dough and then bake without toppings/sauce-then freeze. When you defrost just add sauce/toppings/cheese and it makes a quick dinner. And it is a wonderful thing.
Anne

Servant2theKing
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Posted: June 13 2008 at 4:50am \| IP Logged

You can also roll the dough, bake for only five minutes, then individually freeze cooled crusts. After they're frozen I pack ours in 2 gallon Ziplock type bags, which I label and keep in the freezer for re-use. You can stack several frozen crusts in one bag, with wax paper between the layers. When you are ready to use one you can place sauce and toppings on a frozen crust and bake the normal time your homemade pizza calls for. (The five minute pre-baking before freezing was suggested in one of my bread books)

I can make several pizza crusts and/or other meal items from a six loaf batch of dough. I often make one batch of bread and then follow up with a batch of meal foods made from seasoned bread dough. Since I'm already dealing with similar ingredients, utensils and cookware, it saves a great deal of time and effort to incorporate making additional meal items into my cooking for that day. This is usually an activity I tackle when my husband is home or when we are finished with homeschooling for the day or week, so I can rely on many hands to make light work of such a project.

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Bookswithtea
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Posted: June 14 2008 at 4:45pm \| IP Logged

This is what I do, too. Its a "prebake"...just enough for it to be "set" but without any browning, as that happens in the second bake. It takes up a bit more space in the freezer, but its sooooooooo worth it on a busy day to not have to defrost the dough and work it into a circle. Its easier to do all the crusts at once and be done with the mess. Pizza dough doesn't need to rise twice (truth be told, I don't even do a 1st rise on pizza dough).

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