Cookaholics Bulletin Board

Lets assume a) I want a yeasted pizza dough and b) I don't like my locally available pizza bases. How is the best way to go about making a pizza on a weeknight with a reasonable (say <= 1.5hr) elapsed time? I know you can always store dough in the fridge, etc. but I'm never clear on the procedure, and when, etc.

Any good tips on the best approach?

I make dough the day before I'm going to make pizza and retard it overnight. The next morning I wrap up four of the balls (I start with six) and freeze them. I then make my two pizzas that night. Then whenever I want pizza next, I simply pull two of the balls from the freezer that morning and put them in the fridge. It's a system that works very well for me. Alternatively, you could simply freeze all of your balls.

Amy

When I pull my balls out of the fridge, is there any additional rise time/etc. or can I more or less go straight to rolling out? Or perhaps a warm-up period?

Not a word out of me...nope...not a single word...

Wino...your "up"

Pull them out of the fridge about an hour to an hour and a half before you're going to shape them, and put them on a lightly floured cutting board. Spray with oil, and cover with plastic wrap. They need to warm up some. The timing kind of depends on your recipe. I use Reinhart's from BBA.

Nice self control Frank.

Amy

You are really pushing my limits here....

Thanks, Amy! I'll try that out. This works well as my wife typically gets home well in advance of me and, although cooking is not her strong suit, she can take my balls out and rub them with oil and set them out to warm up easily enough. That should work out well.

BEST THREAD EVER!

Mary

This thread pretty much answers my earlier query on another thread, "I got nuthin' to say".

Amy - photos?
Paul - videos?

Could this not be the start of a serious 'how to' instructional thread??????

I like to freeze the dough as disks. That way no-one has to worry about the problem of frozen balls.