Tinkering with Dough Part 4: Emergency Dough 

In Part 4 of the "Tinkering with Dough" session, Chef Leo Spizzirri discusses: What do you do if you run out of dough or have a problem with the dough?
Using fresh yeast
Frozen dough (5:58)
Frozen dough that is sheeted (7:25)
Oil in frozen dough (7:38)
Also check out:
Part 1: Picking the right flour for your dough, impact of fats and salt, and documenting your efforts: • Tinkering with Dough -...
Part 2: Water quality and pH, and pH of your dough • Tinkering with Dough P...
Part 3: Preferments (Biga and Poolish) • Tinkering with Dough P...
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