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Is it ok to freeze a pizza base?

  • 04-03-2009 3:54pm
    #1
    Paulcullen62
    Registered Users, Registered Users 2 Posts: 21 ✭


    Anybody know... Is it ok to freeze a pizza base that has been made fresh with flour and fresh yeast to be used at a later date?


Comments

  • #2
    olaola
    Registered Users, Registered Users 2 Posts: 4,140 ✭✭✭olaola


    Considering the dough has been made, and the yeast has done 'its thing', I'd say it would be grand.


  • #3
    Paulcullen62
    Registered Users, Registered Users 2 Posts: 21 ✭Paulcullen62


    Thanks. Its may first time making one so i'm a bit clueless!I made two. put on in freezer. The one i cooked was really good! Do you know if there is much difference between using fresh yeast or the dry yeast in the packets?


  • #4
    emc2
    Registered Users, Registered Users 2 Posts: 1,357 ✭✭✭emc2


    I made a pizza last night from dough that I froze about a month or so ago and it was lovely. So you should have no issue with it at all.


  • #5
    allabouteve58
    Closed Accounts Posts: 30 ✭allabouteve58


    It sure is!! I do it a good bit!!


  • #6
    muckety
    Registered Users, Registered Users 2 Posts: 724 ✭✭✭muckety


    Do you roll it out and par-cook it first before freezing?

    Or just freeze the ball of dough?


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  • #7
    Paulcullen62
    Registered Users, Registered Users 2 Posts: 21 ✭Paulcullen62


    Rolled out in 12" circle


  • #8
    noby
    Registered Users, Registered Users 2 Posts: 2,114 ✭✭✭noby


    I usually roll them out and freeze them - no par-cooking. I like them thin, so it'll cook easily from frozen in the oven.
    If I'm less organised I freeze the ball of dough.


  • #9
    OldGoat
    Registered Users, Registered Users 2 Posts: 12,640 ✭✭✭✭OldGoat


    Paulcullen62 wrote: »
    Thanks. Its may first time making one so i'm a bit clueless!I made two. put on in freezer. The one i cooked was really good! Do you know if there is much difference between using fresh yeast or the dry yeast in the packets?
    if you are going to make dough everyday then fresh yeast is best as you can simply grow it and use it as required. Have a look at sourdoughs. However, if you only make dough a few times a month then dried yeast is fine.

    I'm older than Minecraft goats.



  • #10
    emc2
    Registered Users, Registered Users 2 Posts: 1,357 ✭✭✭emc2


    muckety wrote: »
    Do you roll it out and par-cook it first before freezing?

    Or just freeze the ball of dough?

    I froze it in a ball, took it out the other morning before work and placed it in a stainless steel bowl rubbed with olive oil so the dough doesn't stick to it. By the time I was home from work it was good to go.


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