Considering a big batch of pizza dough for future use (Pioneer Woman recipe)

General » Cooking

[ARCHIVED THREAD] - Considering a big batch of pizza dough for future use (Pioneer Woman recipe)

Posted: 10/7/2018 2:16:19 PM EDT

Does pizza dough freeze well? I would divvy it up into rounds big enough for small pies (12"). Want a pizza in the evening? Toss one in the fridge or on the counter in the morning before leaving for work.

ETA: Pioneer Woman says "yes":

https://thepioneerwoman.com/food-and-friends/how-to-make-and-freeze-pizza-dough/

Posted: 10/7/2018 3:46:29 PM EDT

[#1]

If you're gonna be using it within a few days, just leave the bagged dough balls in the fridge. They'll actually slow proof and develop even more flavor.

Posted: 10/7/2018 4:45:11 PM EDT

[#2]

I make mine fresh because I prefer the way it tastes / rises. Yes you can freeze it and use it later. How good it is depends on what your OK with. If I am making home made pizza then I want it to be excellent so I don't settle for a frozen dough ball I made a week or two ago.

Best thing you can do is get your recipe down. Then try freezing a few to see how it keeps.

Posted: 10/7/2018 4:49:59 PM EDT

[#3]

Freezing works. Do it all the time.

Posted: 10/8/2018 8:55:33 PM EDT

[#4]

Pizza dough keeps well sealed up in a bag in the refrigerator. At least a week to 10 days. Worse case....you have sour dough crust.

Posted: 10/14/2018 8:39:52 PM EDT

[#5]

Quote History

Quoted:
Freezing works. Do it all the time.

View Quote

Sometimes from being frozen for a while the dough seems thicker once I finally use it. Not a huge difference, jurst a little harder to work.

Posted: 11/12/2018 2:57:35 PM EDT

[#6]

I tried freezing it, it worked.

But had a thicker skin than I’d have liked. The dough was also a lot more elastic than usual.

I’m sticking with 3day fridge dough.

Posted: 12/26/2018 11:45:00 AM EDT

[#7]

As long as you're on her page, grab her Chicken Tortilla Soup recipe.

https://thepioneerwoman.com/cooking/chicken-tortilla-soup/

It's amazingly good.

Posted: 12/26/2018 12:52:57 PM EDT

[#8]

I'm not a fan of freezing dough balls. Never had good luck with the way it stretched and cooked after being frozen.

I prefer to stretch and par-bake crusts, then freeze them. This gets me closer to "easy food" for those nights I don't want to cook. IE, pre-made bagged pizza ingredients in the freezer, grab a crust, grab toppings I want and let thaw for half hour. Make pizza, pop in oven like I would a store-bought frozen pizza, then remove and enjoy homemade pizza nearly as fast and mess-free as frozen.

Posted: 12/28/2018 7:32:43 PM EDT

[#9]

My dad does that recipe too. The results are really good. He usually gives me a couple frozen ones whenever I go over there.

I personally cheat. Jiffy brand just add water type crust. I usually use two boxes for a regular sized pizza. Your local grocery stores probably sell it for 79 or 89 cents a box.

It makes really good breadsticks too.

Jiffy Pizza Crust Mix, 6.5 oz, 6 pk

[ARCHIVED THREAD] - Considering a big batch of pizza dough for future use (Pioneer Woman recipe)

General » Cooking

Win a FREE Membership!

Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!

You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.

Warning

Confirm Action

About AR15.COM

Stay Connected

Newsletter

Contact Us