I formed 2 crusts and intend to bake one. Can I just freeze the other formed crust then thaw and rise later?? Also, I have some of the dough leftover so I put it in a ziploc and into the freezer... hope that's ok. Do I just remove it from the freezer, thaw, then form and bake?
Oh Deb-in-MI --- I just made "The Best Pizza Dough Ever" that you posted....
- Thread starter cheezz
- Start date
DISASTER!! I put cornmeal on a plastic mat then formed the dough to rise....
You guessed it - couldn't get the dang thing off the plastic for love or money!!! After a lot of squishing around, I finally got it on the hot pizza stone.
Question: you have to preheat the pizza stone for awhile BEFORE putting the pizza on it.... how in the world do you get that soft round pizza onto the stone?!
Otherwise, it was yummy smileys/smile.gif
You guessed it - couldn't get the dang thing off the plastic for love or money!!! After a lot of squishing around, I finally got it on the hot pizza stone.
Question: you have to preheat the pizza stone for awhile BEFORE putting the pizza on it.... how in the world do you get that soft round pizza onto the stone?!
Otherwise, it was yummy smileys/smile.gif
luisa_calif
Well-known member
sometimes you can fornm the dough on parchment and just slide the whole thing on the parch>.
ment into the oven. (Dust cornmeal on parchment)
ment into the oven. (Dust cornmeal on parchment)
shaun-in-to
Well-known member
I always do that--shape on parchment, parchment to peel, whole thing into the oven. Also with bread.
Seems to reduce burning.
Seems to reduce burning.
luisa_calif
Well-known member
As to your other questions regarding freezing the dough, CI had a nice article on just that within >
the last couple of issues. Since I don't get the mag but read my Dad's when I am visiting him, I don't quite remember what it advised. Maybe someone else can help. It was about at what point making the dough was it best to freeze. I think it was after the first rising but I'm not sure. I have a recipe I like but I find that nothing beats the fresh dough.
the last couple of issues. Since I don't get the mag but read my Dad's when I am visiting him, I don't quite remember what it advised. Maybe someone else can help. It was about at what point making the dough was it best to freeze. I think it was after the first rising but I'm not sure. I have a recipe I like but I find that nothing beats the fresh dough.
We just did this a few times - oiled parchment, then cut the paper as close to the edge of the crust
as you can, and roll it back under the pizza - the leading edge of the dough drop onto the stone. The heat should make the bit of crust adhere to the stone, then you can roll/slide the rest of the paper out from under the pizza and it can cook directly on the stone.
It takes a bit of practice smileys/wink.gif
as you can, and roll it back under the pizza - the leading edge of the dough drop onto the stone. The heat should make the bit of crust adhere to the stone, then you can roll/slide the rest of the paper out from under the pizza and it can cook directly on the stone.
It takes a bit of practice smileys/wink.gif
dawn_mo
Well-known member
I don't make my pizza dough like that, I form mine in the pan.
I do make the 5 Minute Artisan bread though and it is really soft too. They always say to "scoop" it, but I sort of have to pick it up and plop it in the cornmeal lined hot oval gratin pan that I bake it in, so I know what you mean by it being too soft. I will find my pizza dough recipe and post it for you. I have had really good luck with it.
I do make the 5 Minute Artisan bread though and it is really soft too. They always say to "scoop" it, but I sort of have to pick it up and plop it in the cornmeal lined hot oval gratin pan that I bake it in, so I know what you mean by it being too soft. I will find my pizza dough recipe and post it for you. I have had really good luck with it.
shaun-in-to
Well-known member
Assuming your parchment is on the counter and you don't have a pizza peel, put a cookie sheet or
upside-down baking sheet right up against the counter and just slide the parchment onto it. Then slide the dough WITH the parchment onto the pizza stone. So after you first press out and shape your dough, there's no reason to lift or otherwise touch it -- and no marshmallow worries!
upside-down baking sheet right up against the counter and just slide the parchment onto it. Then slide the dough WITH the parchment onto the pizza stone. So after you first press out and shape your dough, there's no reason to lift or otherwise touch it -- and no marshmallow worries!