The CORRECT way to Freeze Pizza Dough

Подписаться 10 тыс.

Просмотров 37 тыс.

50% 1

In this video I go through the techniques I use to freeze extra pizza dough.
PLEASE HELP SUPPORT THIS CHANNEL:
By purchasing some of my favorite gear (affiliate links):
------My FAVORITE Pizza Oven------
The RoccBox shareasale.com/r.cfm?b=195595...
------My FAVORITE pizza cookbooks------
The Joy of Pizza - amzn.to/3GJCDW0
Pizza Quest - amzn.to/3HciBF3
Perfect Pan Pizza - amzn.to/3XuZbAg
Flour, Water, Salt, yeast - amzn.to/3QHdxeR
-------My FAVORITE kitchen stuff------
kitchenAid 8qt mixer - amzn.to/3P6h2tj
Misen Chef Knife - 8 Inch - amzn.to/3bGXTj4
Pizza Steel - amzn.to/3NOWfcy
Lloyds Detroit style pizza pan - amzn.to/3OKzbgD
--------My Camera Gear--------
Sony A7iv - amzn.to/3km7joH
Sigma 24-70 lens - amzn.to/3wcQy1C
Tripod - amzn.to/3ISZNf3
DJI Lavalier Mic - amzn.to/3iBsnqQ
Neewer lights - amzn.to/3Xckh6S
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
OR support us on Patreon - / wanderpizza

Хобби

Опубликовано:

21 янв 2023

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 28

@BlooYa_Johnson 2 месяца назад

And you said all that in under 2 minutes!

@troy4692 Год назад

Awesome. Great video brother. I’ve yet to freeze dough but appreciate having this info in my back pocket now.

@waltzb7548 8 месяцев назад

Many thanks for the video. Worked well on some bar pizza dough, going to try it with your ultimate pizza recipe that I made my first NY style pizza with. Cheers!

@Dustin.Orrick 7 месяцев назад

@PatioPizza Awesome video! Have a question for you. If i portioned into dough balls first and fermented, before i freeze them should i tighten the dough again before freezing or put it in the frezzer relaxed?

@nautidawg5203 6 месяцев назад

Thanks! I made a great poolish Napoletano dough and have too many balls left. I had heard that you can't freeze these....I cringe at the thought of throwing them out. I am so glad I found your video! :)

@earth6499 4 месяца назад

thanks bro for the info

@rexbaeumler1392 Год назад

I like the idea of freezing my dough balls. My normal process is mix the ingredients, knead the dough separate into balls place in a oiled glass container like you use then straight into the refrigerator with no room temp wait time. Should I let them set in room temp before going in the refrigerator? So I understand at what point of the process would I put the dough in the freezer? Hope this makes sense. Love the videos, thank you.

@user-uv9xb7gl4d 25 минут назад

im confused, you said let it fully fermante, but you put a dough ball in the freezer directly, not a post-fermentation dough? Cause its not a ball post fermentation.

@Tamara-fb4so 9 месяцев назад

Thanks.

@larrykleckner9926 6 месяцев назад

Hello Jessie, because I'm old and have arthritis is my hands its hard for me to knead by hand so I utilized my stand mixer. I followed the recipe and instructions starting with paddle to combine water and poolish and salt, covered and let rest 20 min. started kneading with dough hook in mixer for 10, covered and rested for 5 minutes. The dough was very sticky at this point, did it need more kneading. Had to put down some flour to manage it and get it into greased bowl. Can you advise why dough was so sticky. In your video your dough looked great. thanks ;mu, Larry

@mike_adams 3 месяца назад

What size are those glass bowls?

@luvmyferretz Год назад

Awesome videos. I've been following Vito for a long time, and I think he's great, don't get me wrong. But I'm trying to find an easier way to making the dough, the step after the 24 hour poolish. I'm so glad that you posted a video using a mixer like mine. And I was trying see if there were other ways to freeze the dough. You're one of the 2 best out there! Thanks so much for all of your videos, especially the cheese sticks yummmm 😍👍👏🙏

@PatioPizza Год назад

Thank you so much! That’s awesome to hear! Please feel free to reach out if you ever have any pizza questions. Cheers, Jesse

@eugenetswong 29 дней назад

LuvMyFerretz, did you ever get a quality Neapolitan crust? Also, how did the freezing work for you?

@Eli-wv9bn Год назад

I make a pretty awesome sourdough pizza dough, however I am yet to figure out how to freeze it properly. If I freeze it doesn’t puff up properly during baking. It kind of stays dense and gets soggy instead of airy. Also, during the defrosting the top of the pizza dough sometimes blows up, instead of the air, staying distributed in and throughout the pizza dough. I’ve experimented with freezing the pizza dough before, and after the rising period , and I am yet to have success.

@driftergrey Месяц назад

How about pre-baking slightly and then freeze like that. The blank pizza crusts they sell in the grocery store are already shaped and pre-baked, yeah?? 🤔🧐

@dawnamendola8690 2 месяца назад

So after you mix the dough , let it rise the form balls , then freeze ? Or do you put the formed balls in the refrigerator overnight then freeze ?

@PatioPizza 2 месяца назад

I let it rise to about half fully proofed. Hope that helps. Thanks!

@dawnamendola8690 2 месяца назад

@@PatioPizza thank you for quick response. So after half fully proofed there's no need to refrigerate over night ? Just put into freezer ?

@louisfan9067 7 месяцев назад

Hi I’m a little confused. my workflow looks like: 18hr poolish -> knead dough -> one hour bulk in room temp -> portioning -> final rise 1-2 hrs in room temp. Do I freeze the dough balls before or after the final rise?

@PatioPizza 7 месяцев назад

I’d probably do it an hour after you portion. Then thaw and let it rise the last bit before using.

@louisfan9067 7 месяцев назад

@@PatioPizza thank you for the quick reply man. You rock!

@solo022667 Год назад

Whats the procedure if i want to make 48hr fermented dough. Do i ferment the dough for 48hrs then make portion size and put in the freezer?

@PatioPizza Год назад

I’d freeze it at the point where it’s fully proofed but has not been set out to warm up yet. Depending on how you’re gonna proof though. If it’s all room temp, then I’d freeze right after portioning. Hope that makes sense. Thanks for watching!

@solo022667 Год назад

@@PatioPizza thanks. I really enjoyed watching your channel.

@solo022667 Год назад

@PatioPizza my pizza dough will be fermenting in the refrigerator for 48hrs. Then take it out portion it and freeze ? Then thaw the completely dough before use? This sound right? Sorry I am new at this..

@PatioPizza Год назад

@@solo022667 that sounds good to me. I’d let it thaw in fridge overnight then let it warm up at room temp for an hour or two before you want to make pizza