The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza prep Thursday

The Roadside Pie King's picture
The Roadside Pi...

Pizza prep Thursday

Pizza prep, the Bosch way!
Total dough weight 2469g, My girl, Gertraud, never skipped a beat!

Pizza prep

https://youtu.be/FwN6X1oMvMw

cranbo's picture
cranbo

Nice looking pie! How well does your dough freeze? 

The Roadside Pie King's picture
The Roadside Pi...

My yeasted dough formula freezes a treat! I have used it will no noticeable difference in performance up to six weeks out. I am confident it can go quite a bit longer.

cranbo's picture
cranbo

Nice video too. So when you freeze your dough, you freeze it right after you shape it into balls? 

And then how do you defrost it? In the fridge or at room temp? and for how long? 

Thanks in advance for sharing! 

The Roadside Pie King's picture
The Roadside Pi...

Hi, Cranbo.

 Yes that is correct Right out of the mixer, I weight portion out ball and tightly wrap in saran wrap. Then into the freezer. Regarding defrost, I have done it both ways. My normal procedure, is to defrost and ferment nice and slow in the refrigerator, over 24 to 72 hrs.  I have also defrosted on the counter at room temperature for four or so hrs. with nice results. It is worth mentioning once the dough ball is defrosted a bit, say over night in the refrigerator, I remove the saran wrap. Then let if ferment covered in a small corning ware bowl.

cranbo's picture
cranbo

Got it, thank you! very helpful. I will give this a try and report back. I've been hoping to create an easier process for my pizza. Usually I make my dough fresh and let sit 24-48 hours in the fridge. Freezing would add another level of convenience.