This recipe was Jillian Sisofo's favorite dough of the year. Tossed the extra one in the freezer around 4 weeks ago.. did not disappoint after thawing out for about 4 hours.
Recipe video link: https://youtu.be/ColMkOE1hxY?si=NAzl5Hn4wkm9zLTH
by skylinetechreviews80
4 Comments
At what point are you freezing the dough balls?
I need to start doing this! I’ve always limited my pizza parties to the number of containers I had for proofing. I recently saw another pizza guy in the UK do the same (he’s selling them apparently).. frozen pucks of dough
I always know it’s you, man. Always. Beautiful.
Can you share your method?
I tried to freeze dough twice. I did the Vito Iacopelli double fermentation dough, and froze the dough right after balling.
To defrost I took it out and left at room temp for 5-6 hours. Came out OK but not like fresh. It felt over fermented and also took a bit longer to bake.
What am I doing wrong?