The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pizza dough

busymate's picture
busymate

pizza dough

Hello,


        I have just made some dough for pizza. The same as i would a standard white loaf dough mix, using 100% bread flour.


I let it double in size, then knocked it about to deflate it, divided it in to portions and have frozen it..


What i would like to know is, after i defrost it, do i shape it then let it rise and then put toppings on?


or do i defrost let rise then shape and let rise again? Im a little confused being new to baking..


surley if i let rise then roll out ready for toppings, the yeast will deflate as i roll it, or flaten it into pizza shape?


Thankyou Phil

Don Bigote's picture
Don Bigote

Once the dough is up to room temperature, you may roll it out to desired size or thickness, top it, then proceed to bake - you get a thin crust.  Or.. if you want, you may allow the dough to rise some before topping and baking - you get a thicker fluffier crust.  Your choice.  

busymate's picture
busymate

Thank you thats perfect.. Have made it and it was fantastic.


Phil.

jim baugh's picture
jim baugh

Hi there!


Dont expect your dough to rise to much after freezing, if at all. But frozen dough is good and I always try to keep some as back up.


Here is a link to our Pizza info, there are two links there you can check out.


Have a blessed day


Jim Baugh


www.jimbaughoutdoors.com