156: EMERGENCY PIZZA! How to FREEZE and DEFROST Pizza Dough - Bake with Jack

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0:00 Introduction
0:44 Prepare to Freeze
1:44 Freezing your Dough
2:59 Slow and reliable defrost
4:20 Microwave Defrost
7:20 Freeze your Sauce and Cheese
8:05 Live your DREAMS
8:45 LIVE Pizza Chat Next Week!
The PIZZA Playlist: • Pizza

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Опубликовано:

24 июл 2024

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Комментарии : 289

@sallygomez1044 3 года назад

There is nothing better than seeing a new bake with Jack video at 3 am while having pregnancy insomnia 😅.

@sallygomez1044 3 года назад

P.s. Hell yeah, pineapple on pizza 😋

@Bakewithjack 3 года назад

🤣🤣🤣

@agnestan6428 2 года назад

@@sallygomez1044 o

@agnestan6428 2 года назад

@@sallygomez1044

@darrenlepper1473 3 года назад

Yes! I freeze my pizza ingredients all the time. It’s great. I freeze my sauce in ice cube trays and then I know I only need 2 cubes per pizza. I defrost the sauce slowly in the microwave and i can have a thicker sauce if I want because I can pour off some of the water when it separates. Works like a charm. 🙂

@mywebfoot72 3 года назад

The thing that makes you unique are these practical survival tips for home bakers! Thank you!

@Bakewithjack 3 года назад

My pleasure 🤗

@mattcom2 3 года назад

Terrific job! All the detail on both freezing and microwave use is very helpful. The revised lighting is right on the mark. And the editing slick as can be. Press on, Jack. You’re moving this already superb production to an even higher level.

@jvallas 3 года назад

Am I the only person who stacks her fridge and freezer so full that even one extra piece of dough would have trouble fitting? I really need to change the way I do things.

@meurigf 3 года назад

Nope, you’re not the only one! We need a new baking tip - how in the heck to fit a huge tray with pizza dough in the freezer! 🥶

@chrisliving1610 3 года назад

I used to do it too, but since I have starters now that need refreshing, I don't do it anymore.

@helenedesmarais8697 3 года назад

Flat is what I always do, defrost quickly on the counter and mine stays dry. Also, I freeze them, stack them with a parchemin paper between and put the pile in a big freezing bag. No cling film . The sauce and cheezes in individuals mini bags. To keep your cheezes dry, toss them with finely grated parmesan.

@Bakewithjack 3 года назад

Nice tactic 👊🏻

@teitylching8876 3 года назад

Nice video. About that dried out edge @5:53, not only can you get that from the microwave, you can get dried out edges on dough if you don’t cover it completely while resting or fermenting. I have a tip to share. When you see that edge , wet your finger tip and glide across it and let it rest. It will dehydrate it back. Try it tiny bit at a time and you will soon get the hang of it. Hope this helps someone.

@Bakewithjack 3 года назад

Nice 😙👌🏻

@sandycope2737 3 года назад

Thank you Jack. Answered all my questions about freezing pizza dough. Also so glad your pizza dough recipe is for a thin crispy dough. My husband and I tried it out and it was yummy. Gotta practice my hand to hand back and forth.technique. You are so fun to watch and learn from. Thank you.

@scottcampbell96 3 года назад

Sounds like a great way to share your dough with family and friends, too!

@Bakewithjack 3 года назад

Lovely idea Scott ☺️🙌🏻

@anikamukherjee7027 3 года назад

I know you were not feeling great about adding ads, but I just wanted to say that I was happy to sit through them because I want this channel to stay alive :) (plus the song in this ad is catchy as heck :p)

@Bakewithjack 3 года назад

Nice one thank you 🤗

@susangordon1153 3 года назад

I guess I took it to the next step and built my pizza and froze it. I froze a couple hours uncovered, then wrapped snugly in plastic wrap. I brought it out of the freezer while preheating the oven and baked normally. I expected a soggy crust but it came out great! I don't think I'd leave it frozen for months but who could? Lol Thank you Jack for giving me permission to mess up! I don't fear the goofs so I experiment more! Love you Jackie boy! 😘

@katekramer7679 3 года назад

Lots of people pay a good mark-up in the grocery store for exactly that! Well done!

@LazerWonder1998 3 года назад

Yes - I used to do this as well. :) I used to make 6 pizzas at a time and then thaw out 3 for a complete family meal (for a family of 6). Throw together a salad and dinner is served within 30 minutes.

@katherinemaas6712 3 года назад

I'm SO glad to see you back with regular videos. I missed you, Jack!

@Bakewithjack 3 года назад

Good to be here Katherine!

@tunabarrett7384 3 года назад

Thank you for pizza dough recipe Jack!!! I baked 3/5 of the pizzas, and then froze the remaining 2 in a zip lock lightly dusted with flour. I let them defrost in the fridge overnight and then made them into garlic bread pizzas. I hadn't frozen dough before but it was so easy and they rose beautifully in the oven. ❤

@tarac5137 3 года назад

Making leftovers on purpose - a gift to your future self! No pizza emergencies here. Thanks, Jack! 🍕

@jee1shi 3 года назад

Always wondered the best way to freeze dough... thanks for showing us Jack!

@chrisliving1610 3 года назад

Thank you so much! I hope your family is faring well during this time. I love your cheerful attitude, and your advice is always great!

@Bakewithjack 3 года назад

Thanks Chris ☺️👊🏻

@didifutures 3 года назад

Great tips and instructions Jack. You never disappoint and I could listen to you for hours :D

@royksk 3 года назад

Great video as usual Jack. One thing which could be done with the sauce is to freeze it in an ice cube tray then keep the cubes in a bag. You can then use as little or as much as you want and it would take up less room in the freezer - we have a very small freezer compartment, just 2 drawers. Another thought, if the dough balls were wrapped, individually, in cling film before freezing they should retain more moisture when defrosted either at room temp or in the microwave.

@Bakewithjack 3 года назад

Great idea with the sauce! I’ve tried in cling film but things get properly sticky 😬

@mattcom2 3 года назад

A very light spray of olive oil or other cooking oil may resolve the problem of dough adhering to cling film. Remove the plastic, though, before microwaving.

@darklingdesigns 3 года назад

Zip that puck up tight in a plastic bag and drop it in a sink of moderately hot water for 10-15 minutes. Give it a flip periodically as it'll want to float. It will defrost pretty quickly with no dried out edges.

@RedLineTrain 3 года назад

Even cool water straight from the tap will work. Hot water instead of cool water doesn't speed the process much.

@katelynfulks3983 3 года назад

Love this! I knew you can freeze dough, but I always second guess myself when it comes to defrosting.

@powderriverfarrier 3 года назад

The section on what not to do will likely save folks a lot of aggravation; the information there is the sort of thing that makes Jack stand out. Of course, then, there's his personality ...

@baitalhail2657 3 года назад

Thank you jack. My method for emergency pizza as follows: I mix dough ingredients , cover to be fermented. Then shaped to ball to rest for 30 minutes. Again I roll for required size such as 8 inch circle on parchment paper. Then cover and freeze it. When I want to bake it, I heat the oven for 30 minutes, meanwhile I set the dough on baking sheet, distribute the topping and bake without delay. Always results are satisfactory. No need to thaw the dough in the microwave. Love from Kuwait 🇰🇼❤.

@lindaczyzewski 3 года назад

Thanks! This is a great way to take pizza dough on a road trip so we caan have fresh, homebaked pizza on vacation!

@chrisokeefe6892 3 года назад

Great vid, cheers! We keep emergency sauce and caramelised onions in the freezer, definitely makes life easier. 👍🏻

@Fr0ggity 3 года назад

I've been freezing pizza dough for a while now, but defrosting in the microwave? Now that is a revelation! I'll be giving that a go at the weekend, thanks! 👍😊

@garylester8621 2 года назад

This is great. I make pan pizza, ( lots of dough) so now I'll make a double batch and freeze one. Really cuts down on the labor, and clean up. Thanks Jack.

@Simplycomfortfood 3 года назад

Yes Folks there you have it, another amazing dough making tip extravaganza. Thanks Jack! Love the videos

@jeanahollings 3 года назад

Have you tried completing the entire pizza creation process and freezing it sauced, cheesed, and everything?

@Hollyferris 3 года назад

Sounds like a recipe for sogginess!

@jeanahollings 3 года назад

@@Hollyferris Yeah maybe except there's frozen pizzas in the stores which implies there must be a way, right? I did some googling after commenting and the most common method I found was to parbake the dough by itself. Let it cool. Then add the sauce, cheese, etc. and freeze it. So my game plan now is 1) learn how to make good crust and 2) try this parbake-freeze-business. At the very least, I expect a parbaked crust would freeze nicely and could be taken out of the freezer, sauced, cheesed, and baked.

@kaethe__kerosin 3 года назад

I would fear that my pizza stone might take damage when I pop a frozen pizza on it...

@jeanahollings 3 года назад

@@kaethe__kerosin I just googled that and apparently frozen pizza on a stone can break the stone. So that is a real consideration. I'd be willing too cook the pizza straight on the rack though. I do right now with frozen pizzas. It's not ideal but sometimes dinner just goes bad, ya know? I rather have some good pizza in the freezer ready to go when dinner goes pear shaped. Also, I think, due to the way I've been taught how masses change temperature, a flat pizza might thaw faster than round dough ball. At least the very least it would if the dough wasn't sauced and cheesed but just flattened out. Between the shape and the lack of moisture, it should warm up faster - I think.

@ChristopherSchewe 3 года назад

@@jeanahollings Just bake the pizza as always on the stone, but for around 2/3 of the time. I do it with the sauce. Let it cool off completely on the counter, then optional add the toppings and freeze. And when you have a pizza emergency just bake the pizza without the stone. At this point it isnt really needed. I always make three pizzas, one to eat immedietly and the other two to freeze for later. Almost no difference (at least to me :D ). Edit: I do this with bread rolls, too. Pre-baking them fridays and saturday and sunday the final bake. Fresh warm bread rolls for breakfast. :)

@millieh.-nyc6537 2 года назад

Hi Jack, thanks so much for these tips. I too make extra dough for emergency pizzas. I use either of these techniques when freezing. #1: I shape & flatten dough to preferred pizza size & then freeze on tray then place in freezer bag. #2: I plop some dough in freezer bag, seal it tight, flatten dough & then freeze. In either case, dough is flat & ready for use. Be well.

@mikesobay 3 года назад

Good to know after making my first batch of delicious doughs. I received my BWJ sourdough peels here in California in no time at all!

@kevinwoolass5946 2 года назад

Thanks Jack, for the experimentation.

@waynerollack1026 3 года назад

Thanks Jack, great teacher you are!

@erink.3163 3 года назад

Another way to freeze for super fast emergency pizza is to stretch out your dough and bake it for 2 min. Let it cool then freeze. Then there is no defrosting needed just top and bake. You can also top it before freezing I hear to make a pre-made frozen pizza but I have never tried it since we all like different pizza's in my house and don't know who will need a pizza when.

@Bakewithjack 3 года назад

Nice one 👊🏻🔥🍕

@nicolefelix723 2 года назад

Thank you!! I loved this video and you have a great personality.

@alexavasquez1992 3 года назад

That microwave trick is perfect 👌 Thank you!

@dawnesmith-sliming7004 3 года назад

I’ve never had a pizza emergency. Starting to feel like I’ve never lived. 😂 Seriously, thanks for the defrosting tips.

@katatonic726 3 года назад

😬😬😬 not a pizza addict i seee, im over here like- delivery pizza, frozen pizza, homemade pizza, pizza bagels, pizza english muffins, pizza garlic bread, sometimes i put sommme marinara in my mac n cheese (TRY IT). Going to the gym now, gotta gooo 🤣

@invisibules 3 года назад

Thank you Jack. I found your channel a few weeks ago and have been compulsively watching through the back catalogue. My bread has improved tremendously - your style of giving explanations rather than fixed procedures is truly liberating. I've ordered a baking steel and can't wait to try a pizza at the weekend. Do you think it would be possible to make a sourdough pizza?

@Bakewithjack 3 года назад

YES it is. Drop me an email and I’ll send you a recipe 👉🏻 info@bakewithjack.co.uk

@MarcosBiga Год назад

This is freaking good. First time viewer. Your narration skills are crazy good. Good vibes from Buenos Aires!

@reportcred 2 года назад

I love him, just everything about Jack & pizza = WONDERFUL 💙🍕💙

@leacruz7311 Месяц назад

Thanks, that's the instructions i need!

@KBTCaseyFlynn 3 года назад

I’m going to make some dough to freeze today. Thanks. I’m going to try thoroughly coating frozen dough with flour after freezing and when time to thaw will try placing the plastic bag in a sink full of cold water as one would with frozen meat or fish. Should thaw in the time the oven is heating. I’ll let you know how it goes.

@malusantos1551 3 года назад

Thank you for the good tips 👏🏻

@tethi007 3 года назад

Thank You Jack!

@dankan4459 3 года назад

It looks like you were on the brink of laughing the whole time which made the vid very enjoyable! A1 for presentation bro! 😂

@Bakewithjack 3 года назад

🤣

@Bakewithjack 3 года назад

Thank you!

@dankan4459 3 года назад

You're welcome bro, keep up the good work!!

@prideofyaghaz4272 3 года назад

You are an amazing teacher I learned so much from you

@chaozzah 3 года назад

Made your pizza dough the day after, it was great! Easy to work with too, which is a plus over those overly wet Neapolitan style doughs. Overnight in the fridge is the best way to defrost anything, because the temperature will never drop to "dangerous" levels with meat/fish. One thing that might also be worth a try, and be less finicky than the microwave, is to put the ziplock in a container of cold water (maybe lukewarm for a dough, no danger like meat/fish). This is used to quickly defrost things like seafood, and the cold water ensures you don't enter dangerous temperatures either.

@edschueler7549 3 года назад

We defrost meat in cold water and it works perfectly. It seems like a great way to speed up defrosting a zip-lock bag of dough. Will have to try it.

@kathleenfairykats1166 3 года назад

The comments from everyone are almost as fun and educational as you are :] I appreciate you trying to work on the table lighting, thanks Jack!! I think I write for everyone here how much your weekly visits mean to us.

@Bakewithjack 3 года назад

Thanks Kathleen 🤗🤗🤗

@adamcotton2121 2 года назад

I just found this channel. Excellent!

@StandUpCorner 2 года назад

Love this video. Just getting into freezing pizza at home and this is such a help! Just a bit of advice from a camera operator's perspective (you may have already fixed these issues since march) seems like your ISO is set way to high as I can see a lot of digital noise in the shadow parts of the image. I assume your aperture is at a low number (F10/11) to get more in focus but you need a brighter light to compensate without needing to raise the ISO. Anyway, thanks for this video and hope any of that helps!

@kitiarian4371 3 года назад

Awesome! Much appreciated!

@larkis4821 Год назад

jack, what a helpful video..love ur videos...i have a question, can we freeze fully fermented dough..

@originalhgc 3 года назад

Love this. I made a New Haven clam pizza yesterday, and I have a blob of dough left in the fridge. Should I let it puff up again before freezing it?

@Bakewithjack 3 года назад

If you do it will defrost quicker.

@terryholder4279 3 года назад

Thank you Jack great job

@Bakewithjack 3 года назад

Thank YOU terry 🤗

@prubroughton2327 3 года назад

Made your pizza dough for grandchild and they loved them On second batch of your hot cross buns. Tried 2 other recipes more like rock cakes but yours is easy to follow and lovely to munch

@Bakewithjack 3 года назад

Amazing 🤗🤗🤗

@maxmax999 3 года назад

I use the big cartons of passata but there's obviously way to much to use. Luckily I own huge ice cube trays so I just put the passata into my trays freeze them then pop them into a bag. The fresh mozzarella is broken up onto greese proof paper freeze for an or two then pop into a bag.

@elizabethheyenga9277 2 года назад

I use my proofer to defrost - on the slow cooker setting it is warmer if you want to hurry it up.

@kaethe__kerosin 3 года назад

I really appreciate this video and from my own experience I can't highlight the tipp to label your frozen goods enough. Just recently I defrosted something that was supposed to be savoy cabbage rolls but once defrosted I noticed that it was Indian spinach curry and the next day I defrosted something that was supposed to be pumpkin purree I needed for pumpkin bread and I am glad I tasted it before using it because it was a parsnip potato soup 😅

@kathleenfairykats1166 3 года назад

I can't tell you how many times that has happened to me. Why we think our "future selves" have a better memory than our right now selves is beyond me lol

@Bakewithjack 3 года назад

😂😂😂 actually parsnip and potato bread sounds quite nice!

@Bakewithjack 3 года назад

😂😂😂 I get it Kathleen, I always overestimate his abilities!

@allonszenfantsjones 3 года назад

I got a lot of empty bags but I use masking tape to make my labels even so, saving the planet one freezer bag at a time. Also have a setting on my microwave 900 watt called inverter Turbo defrost; if you weigh your product you can set the timer by ounces. This has proved to be brilliant for defrosting slices of bread before toasting just for an example

@leannewalker4054 3 года назад

Jack I make an extra 3 doughs to freeze every 2nd Friday. It’s a good thing not having to make pizza dough every Friday!

@thuffman44 3 года назад

Brilliant Jack. Thank you mate! I really enjoy following your content. My favorite credo is: "Don't be foolish, make a poolish" haha :) Cheers!

@Bakewithjack 3 года назад

😂😂

@svneverforever 3 года назад

My emergency pizza is just to use more yeast and a 45 minute rise - craving to pizza in 90 minutes :-) You can deal with most of that that over-exposure in post (I think you said you were on Premiere?). Search for Colour Correction. Keep up the great videos!

@HussiAli123 3 года назад

Every home Baker must always be prepared for the unexpected

@chrisross9461 3 года назад

Many thanks Jack. I like the look of your white trays. Are you able to tell us where you got them from?

@Bakewithjack 3 года назад

Nisbets 👌🏻

@anjali_channel_messages 2 года назад

Enjoyed the video, thanks, hilarious showmanship 😅 (in a good way) 🎩

@imranizam4498 3 года назад

The pineapple is so funny... Haha. Thank you Jack. You help me a lot. Still struggling on sticky dough.

@Bakewithjack 3 года назад

😂 🍍 try episode 116 or BREAD SOS #5

@GoneBattyBats 3 года назад

Great tips... What about pushing out the dough to shape and then freezing? You know, a frozen pie crust ready for topping while it is frozen and straight into the oven???

@trishthehomesteader9873 3 года назад

This extra 10 lbs. tells me I've had too many pizza emergencies.😆 All the same, thank you Jack!💜

@Bakewithjack 3 года назад

😂😂😂

@MrAtsyhere 2 года назад

You have the most iconic British Accent! Makes me want to get your recipe for Banggers and Chips!

@Thisisit120 2 года назад

Hey Jack do you have to do anything special to the Pizza dough when you make it to be able to freeze it and to have a marvelous pizza dough later?

@yinyanchan 3 года назад

To avoid the dry out part of the dough when you microwave the frozen dough, perhaps you can put a bowl of steam water inside the microwave? I would never defrost the dough in the microwave tho

@pravanik 2 года назад

I have a confession to make...every time I watch one of your videos I always respond in Captain Barbosa's accent "Thank Ya Jaaaaack!" #piratesofthecarribean

@Bakewithjack 2 года назад

😂😂😂

@Bakewithjack 2 года назад

🏴‍☠️

@solo022667 Год назад

If I want 48 hour fermented dough . Do I ferment the dough in fridge for 48 hrs then freeze the portion ball or do I make the portion ball first then freeze it and thaw it out in the friege for 48 hrs ?

@9brian99 3 года назад

Thanks.

@dianehoffman3298 2 года назад

UGH! I didn’t mean to hit send! What about shaping the dough into the shape of the crust, baking it for a shorter time and then freezing? So the crust comes out of the freezer ready to be loaded with toppings. Defrost first? What are your thoughts on this? THanks!!

@emilybh6255 3 года назад

I'll be trying the 3 hr room temperature dough defrost (before shaping and final proofing before baking.) I hope it will work for baguettes. Also, you mean (if you want to use the best English) "Ideally we want as little of this as possible.". Least doesn't change. Amounts considered "little amounts" do vary. So "as little as possible" would be the least amount. You also could say "...we want the least amount."

@TheCHRISCaPWN 3 года назад

I pop my dough in the fridge before I leave for work in the morning, and when I get home they are thawed, still cold (which is easier to work with than warm), and I didn't have to do anything! There are so many ways to get to that end result you are after that you shouldn't be afraid of giving it a go. Worst case is that you know what didn't work! 😉

@Bakewithjack 3 года назад

Nice Chris ☺️👊🏻

@lydiapem364 3 года назад

I love the kitchen 😻

@tuncaycatikkas9054 2 года назад

Thanks for the info! Is it possible to minimize the time by defrozing the dough by putting it in microwave for 2 minutes in 800w and 6 minutes at 90w. What happens if u strecht the dough straight after that? I wonder lol. This because i have a lil pizza oven that heats up in 10 minutes. It would be great if it works lol. Im gonna try it asap

@jontrewfrombarry 3 года назад

much better sound this time Jack!

@Bakewithjack 3 года назад

YESSSSSSSSSS! 🥳 getting there!

@clairewoodrow3008 3 года назад

I wish I'd waited till today before I froze my pizza dough 🙁 I put them in a floured bag. I've not yet checked on them. I'm struggling for fridge and freezer space to put big trays of things in at the moment 😖 Great video and tips as always Jack 👍

@Bakewithjack 3 года назад

Oh dear! 😬

@amuzh Год назад

Hey Jack, I sell sweet bread and I usually stock plenty of frozen doughs in the freezer of my breadshop, so early in the morning I would defrost like 150 of them by leaving them in the trolley and then proof them afterwards which usually takes more than two hours, I was wondering if you know a better way (faster way) to thaw frozen dough, using microwave isn't an option since there are too many of them to defrost

@abigailadajar9155 3 года назад

I can't believe it. I asked that question two days ago!

@Bakewithjack 3 года назад

🤷🏼‍♂️ I can’t believe it either! 😜

@veronical3135 3 года назад

I always have fresh chillies in my freezer. They still taste great after unfreezing.

@wendymoran1912 3 года назад

Thanks Jack 👍🏻 .........glad the lighting improved at 4.2O😎 Everything look well light and nicely exposed from that point. The first part of the video was over exposed....had to put my sunglasses on😜

@Bakewithjack 3 года назад

YEAH! Thanks Wendy, getting there! 🤗🤗🤗

@Paul_Me_Once 3 года назад

They could also be frozen as prepared discs of dough and you could slide several into a large ziplock bag once solid.

@sevgiozdbay 3 года назад

I freeze pizza sauce in ziplock bag. Make it thin like paper and for one pizza serving. When I need it rest in room temp in a metal tray. This way sauce defrost in a heartbeat 🌝🧡

@jdmc1979 2 года назад

Hey Jack, love the channel, my bread is soooo much better thanks to you. Quick question - any alternatives/amendments to the method you can suggest if I don’t have a pizza stone. Cheers 👍

@jhwilliams6550 2 года назад

I use a cast iron skillet and flat side of my griddle pan. I use our gas grill as much as I can, no heating the house and I can cook at 500. 10 minutes it’s done. You need gloves for the skillet and a peel for the griddle pan. I cook the griddle pan last so I can leave it on the grill to cool. With it being flat there is not an easy way to pick it up so using the peel and transferring the pizza to a baking sheet works best.

@jdmc1979 2 года назад

Appreciate your comment. May have to save up and just buy a stone. Don’t have any cast iron pans anyway

@jhwilliams6550 2 года назад

@@jdmc1979 you’re welcome, I also make it in a rimmed baking pan for a thick crust pizza.

@panathasg13 3 года назад

This is a very good video. The content is really good in this one. Quick question. So you do the first fermentation in the Fridge overninight before freezing... Is it possible we make the dough and Freeze straight away?

@Bakewithjack 2 года назад

Yes but it won’t be as tasty / crispy when it comes out 👌🏻

@panathasg13 2 года назад

@@Bakewithjack thanks Jack

@shareenthude4264 2 года назад

Hi Jack, any tips on parbaking pizza dough made from sourdough?

@mikesr3011 3 года назад

Where can I source a few of those nice white pizza dough trays you are using?

@Bakewithjack 3 года назад

Nisbets 👌🏻

@SyBernot 3 года назад

I can say from experience if your dough is in a well sealed container (vacuum seal is best) it will winter over in the freezer for at least a year. I have yeast stored in the freezer going back almost 3 years now and it's still viable. They are hardy little buggers. Your biggest concern with keeping dough in the freezer past a couple months is freezer burn! So if you get all the air out of your container that problem goes away (the same goes for your cheese.)

@averysmallcampervan 3 года назад

To hurry up the defrosting I would put the frozen dough in a well sealed ziploc bag and put it in a bowl of hot water, changing the water as it cools off. Not as quick as the microwave but won't cook your dough or kill your yeast.

@hammock753 3 года назад

Love your videos! You are so real! What is the average weight of the dough ball?

@Bakewithjack 3 года назад

165g ☺️👌🏻

@joannestretch Год назад

I just freeze them wrapped in plastic wrap and then in a freezer ziplock, they dont stick when i need to unfreeze them then i take one out and in 20-30 min. its enough to unwrap them, or unwrap them frozen both work

@Sandy.Squirrel 2 года назад

Jack, can I do the same thing with sourdough bread dough?

@debrariley2057 3 года назад

Have you tried rolling them out and individually freezing them, i have had fairly good success with your recipe, I didn’t make enormous bases, about 10” individually froze them put grease proof paper in between. They were more than acceptable for a mid week quick pizza, also i made garlic breads/pizza base out of them and froze those to.when the bases are rolled out they actually take about the same time to defrost as the oven and stone needs to heat up.

@Bakewithjack 3 года назад

Good call! We’ll chat about this next week 🤗

@syamantakpati6491 3 года назад

Can I follow same process for yeasted dough for buns or breads?

@Bakewithjack 3 года назад

Yes 👌🏻

@yesim9080 3 года назад

Lost it at the "Emergency Mozzarella" 🤣🤣🤣 I definitely have had emergencies that could easily be solved with cheese.

@Bakewithjack 3 года назад

😂😂

@jamieroberts3682 Год назад

Froze some dough last time, had no idea how to defrost. Cheers

@adrianpuica9430 2 месяца назад

Heya there! :) I would suggest to put that bowl and plate on the top of a pot, or a larger bowl, full of warm/hot water, rather than in the microwave (bleaH!) And give them a thin layer of olive oil, instead of flour, so they won't crack on the edges, and stay hydrated :)