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I use my bread machine to make the dough, but I ALWAYS freeze some pizza bases, this way I can make dough once every 2 weeks or so, and have a pizza once every few days. I make the bases, part bake them for 3-5 mins, and then squash all the air out if they have inflated (don't get burnt!) and put them in the freezer, separated by tissue paper or wrapped up in clingfilm. I don't really notice the difference between my frozen bases and fresh ones TBH, but they are always better than a shop-bought pizza! James On Wed, 22 Sep 2004, Martin Frost wrote: > I like making pizza, but the total time to make and prove dough and > then cook the thing means that we end up eating very late if I start > after work. > > I know that a lot of pizza restaurants use frozen dough, and I'm sure > that many more keep their dough in the fridge. > > What experience do people have with this? Any tips? At which stage > does freezing/refrigeration work best? Does the quality suffer? > (Not that my dough is ever up to much in the first place.) > > I'm thinking along the lines of making a double or triple batch of > dough one weekend, putting one portion in the fridge for the week, > and freezing the rest. > > --m > > >
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