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I can't remember the last time I ate pizza. It's not something I ever think of, frankly. But I like trying new things and, on impulse, bought a small bag of '00' Italian flour. 00 type is supposed to be excellent for pizza and cause less digestive upset than US flour for wheat sensitive people.
Should I make the dough, let it rise onc, then roll it out and freeze? I'd like to make small sizes for one person so no leftovers later. Will it have to thaw and rise again before baking?
I buy balls of raw ready made pizza dough that is frozen. I doubt that the is anything special about the process of freezing pizza dough. It would be the same as freezing any other type of bread dough.
I can't remember the last time I ate pizza. It's not something I ever think of, frankly. But I like trying new things and, on impulse, bought a small bag of '00' Italian flour. 00 type is supposed to be excellent for pizza and cause less digestive upset than US flour for wheat sensitive people.
Should I make the dough, let it rise onc, then roll it out and freeze? I'd like to make small sizes for one person so no leftovers later. Will it have to thaw and rise again before baking?
OO is just a finer grind. A good basic bread flour is all that is needed.
11 oz by wt of flour
6 oz water (a little more if you like a puffy pizza, a little less if you like thincrust)
1 Tbsp oil
1 tsp salt
1 tsp yeast.
mix the drys, mix in the wets.
Let sit on the counter for an hour, then bag. You would want to divide it into two bags.
Put bags in refrigerator overnight, then freeze.
Pull a bag out the morning that you want pizza.
When the dough is thawed, pull it into a small pizza, put a thin layer of oil on top or use plastic wrap, and let it rise.
Top with whatever.
Cook at 500 F, 12 to 15 minutes.
Pizza needs oregano and a tiny amount of red pepper powder. Corn meal as a release agent from a pan also adds flavor.
I can't remember the last time I ate pizza. It's not something I ever think of, frankly. But I like trying new things and, on impulse, bought a small bag of '00' Italian flour. 00 type is supposed to be excellent for pizza and cause less digestive upset than US flour for wheat sensitive people.
Should I make the dough, let it rise onc, then roll it out and freeze? I'd like to make small sizes for one person so no leftovers later. Will it have to thaw and rise again before baking?
Make a batch and then try freezing half of it. Let it rise for an hour, then kneed and freeze. I believe once it is thawed, it’s ready to go.
My recipe is
A packet of yeast
3T olive oil
1t. sugar
1t. salt
1 cup warm water
About 3 cups flour, or whatever gives you the right consistency.
Rise for an hour, punch down and form into a pizza.
I don’t see the need to freeze it. It just takes a few minutes to make.
You are correct that it can be made quickly. Much of the reason for freezing is to make it take a longer time!
If you use small amounts of yeast and/or do cold fermenting over a longer time, you give more time for the natural yeasts (think sourdough) to play a part in the flavor. Sometimes (but not always) it can make a tastier pizza crust. You could just add some sourdough starter to your dough for a similar result.
Your recipe is probably better when you want to be sure the crust rises to make the nice bready edges of the crust. The cold ferment rise after the freezing seems to be less consistently reliable IME.
If you think you'll want a pizza in the next week; just make the dough, put in a sealable container, and put in the fridge. It'll last 7 days in the fridge. The cold ferment really helps in the flavor also. I typically go 3-5 days. I like to make 2-3 and put in separate containers.
I like a 70-75% hyd dough. I keep it simple.
150g flour
110g water
1/2 tsp yeast
1/2 tsp sugar
1/2 tsp salt
1 T oil, olive oil is nice oil isn't necessary though
Check out Brian Lagerstrom, Adam Ragusea, or Vitto on you-tube. That's how I learned to make dough
You are correct that it can be made quickly. Much of the reason for freezing is to make it take a longer time!
If you use small amounts of yeast and/or do cold fermenting over a longer time, you give more time for the natural yeasts (think sourdough) to play a part in the flavor. Sometimes (but not always) it can make a tastier pizza crust. You could just add some sourdough starter to your dough for a similar result.
Your recipe is probably better when you want to be sure the crust rises to make the nice bready edges of the crust. The cold ferment rise after the freezing seems to be less consistently reliable IME.
Sort of like the no knead breads that rise all day, or overnight, and only have 1/2t. of yeast.
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