Posted: 6/25/2012 8:05:28 AM EDT
| I made pizza dough on Saturday, and put some of it in the fridge. How long can I leave it there and still have it be good? Will it last until next Saturday? |
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When I make pizza dough, I make enough for 2 pizzas. After the dough rises, I portion it out and wrap in double plastic and put it right in the freezer. Make sure you wrap it tight. When I want to make pizza again, I just take the dough out of the freezer and let it thaw at room temp. Doesn't take long. Roll it or toss it as usual. |
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Quoted:
When I make pizza dough, I make enough for 2 pizzas. After the dough rises, I portion it out and wrap in double plastic and put it right in the freezer. Make sure you wrap it tight. When I want to make pizza again, I just take the dough out of the freezer and let it thaw at room temp. Doesn't take long. Roll it or toss it as usual. The dough recipe I use makes either 1 really thick (1-inch) crust, or 2 normal crusts. Since we like the thinner crust, I have tried a couple different methods for freezing the dough, and it never comes out the same. I have tried: *letting the dough rise twice, then putting it in a quart freezer bag *letting the dough rise twice, then rolling it out and freezing it already round and flat *letting the dough rise once, then putting it in a quart freezer bag It seems like leaving it in the fridge instead of freezing it helps the second crust come out better. That's why I didn't want to freeze it. |
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Quoted: I hear ya. There are so many recipes for pizza dough, every one will react differently. I use more yeast than most recipes I've seen, so I have to tightly wrap my dough or it will continueQuoted: When I make pizza dough, I make enough for 2 pizzas. After the dough rises, I portion it out and wrap in double plastic and put it right in the freezer. Make sure you wrap it tight. When I want to make pizza again, I just take the dough out of the freezer and let it thaw at room temp. Doesn't take long. Roll it or toss it as usual. The dough recipe I use makes either 1 really thick (1-inch) crust, or 2 normal crusts. Since we like the thinner crust, I have tried a couple different methods for freezing the dough, and it never comes out the same. I have tried: *letting the dough rise twice, then putting it in a quart freezer bag *letting the dough rise twice, then rolling it out and freezing it already round and flat *letting the dough rise once, then putting it in a quart freezer bag It seems like leaving it in the fridge instead of freezing it helps the second crust come out better. That's why I didn't want to freeze it to rise until it freezes. In my quest for the perfect pizza crust, I was making and freezing all the time. We too like a thin crust. My only thought to your method was that your crust would be very "yeasty" in flavor. The yeast will still be active in the fridge, although more slowly. A week seemed too long to me. |