What’s The Best Way To Freeze Pizza Dough? | Ask The Food Lab

“I’ve read about people freezing their homemade dough. Is there a proper way to do this? If you were doing a cold ferment, at what stage would you freeze it? What’s the best way to thaw the dough? I’d sure love to be able to cook a decent pizza on a whim.”

—Sent by Chris McIntyre

Great interview, and the answer is reasonably childlike. You can freeze a homemade boodle at basically any point in the action and it ‘ll work precisely fine. In terms of the gluten structure and the interaction of flour and water, freeze has no ill-effects. Unlike, say, freezing a steak or vegetables, in which water trapped inside individual cells can crystallize, causing those cells to rupture and spill liquid upon defrost, pizza boodle has no cells in this sense, thus ice crystal formation is not a bad bargain .

a far as yeast is concerned, they ‘re perfectly happy to take a sleep in the deep-freeze for a little while. As with most bantam organisms, their natural process is largely dependent on the temperature of their environment. At higher temperatures ( say, in a proof oven ), yeast becomes wildly active, reproducing like huffy, and consuming sugars like it ‘s their last meal on ground ( it is ). Chill them, and their activity will get slower and slower until, when you finally freeze the boodle, they absolutely stop, becoming inert until you defrost them again .

It ‘s not good a question of slowing their metabolism. Freezing boodle besides performs another all-important function : it prevents yeast from reaching its food source. In a musket ball of dough with liquid water, yeast ca n’t precisely travel freely, but the boodle is hush liquid-y enough to constantly expose hungry yeast to raw food sources, allowing the boodle to continuously sour and evolve. Freezing will wholly halt this march .

So what ‘s the best way to freeze dough ? Well, seeing as freeze is something you do for the sake of convenience, it makes common sense to freeze dough as far along the process as potential, sol that when you are ready to bake, the work required after pulling it from the deep-freeze is minimized .

When I make extra dough to freeze, I ‘ll let it perform its initial agitation ( including a cold ferment if that ‘s in the recipe ), divide it into individual balls as if I were going to allow them to go through their concluding proof. But quite than proof them, I ‘ll stick them on a plate or a rim bake sheet lined with parchment paper and toss them in the deep-freeze. once wholly freeze, the balls can be thrown into a zipper-lock deep-freeze bag.

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To use them, I pull out vitamin a many as I need and allow them to proof as normal ( either in an anoint bowl covered with plastic wrap, or on a floured wooden board, covered with a flour towel or plastic wrap ), tacking on an excess couple hours to allow them to defrost before they actually start to rise. Is it INSTANT PIZZA ? No, it ai n’t, but if you ‘re the kind of person who prefers to work in big batches, it ‘s a great way to save yourself from having to lug out the mixer every time you want a proto-indo european .

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Category : Q $ A