Why You Should ALWAYS Keep Frozen Dough in Your Freezer, by DoughMeanica on YouTube. 9 min 37 s.
- Video length
- 9 min 37 s
- Time to do it
- 20 minutes active, plus overni
- Difficulty
- Easy
- Steps
- 10
What you need
Steps
Move the frozen dough ball to the fridge the night before you bake. A single 250 g ball takes about 8 to 12 hours to thaw fully at fridge temperature.
Take the dough out 1 to 2 hours before shaping and let it sit covered at room temperature. It is ready when a light poke springs back slowly.
Set your baking steel on the middle rack and heat the oven at its highest setting, around 500 F to 550 F, for 45 to 60 minutes.
Dust the counter and the dough with semolina flour and press the ball flat with your fingertips, leaving a small rim.
Finish with a knuckle stretch and a rolling pin to get the round paper thin, about 12 inches across for tavern style.
Dust the peel generously with semolina, lay the dough on it and shake the peel to check the dough slides before you add toppings.
Spread a thin layer of no-cook crushed tomato sauce over the dough, leaving a half-inch border so it does not spill onto the steel.
Scatter low-moisture mozzarella and brick cheese in an even layer. Keep the toppings light so the thin crust stays crisp.
Shake the peel once more and slide the pizza onto the hot steel. Bake for 6 to 10 minutes, until the edges are dark and spotted.
Lift the pizza out with the peel, rest it on a rack for a minute, then cut it into squares with a rocker blade.
Tips and common mistakes
Never thaw dough in the microwave, because the outside cooks before the middle softens.
If the dough snaps back while rolling, cover it and rest it for 15 minutes before trying again.
The steel and oven are extremely hot, so use a long-handled peel and keep your hands and forearms clear of the rack.
Frozen dough that already had its first rise will thaw and bake best, so freeze balls right after mixing and shaping.
Questions
Can I thaw frozen pizza dough faster?
Yes. Leave the wrapped ball on the counter for 2 to 3 hours, or place it in a sealed bag in a bowl of cool water for about an hour. Keep it out of warm water so it does not start to cook.
How long does pizza dough keep in the freezer?
Wrap each ball tightly and freeze for up to 3 months. Press out the air first, since freezer burn dries the surface and stops the dough rising.
Why is my thawed dough wet and sticky?
Condensation builds up in the wrapping as it thaws. Unwrap it over the sink, pat the surface dry and use extra semolina flour when you roll it out.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
