Freezing home made pizza and dough

Alisonpennypincher

I let it rise (double in size bit) Knock it back, a bit of a knead then portion and freeze. Then when it comes out the freezer it's pretty much ready to use once defrosted, it does seem to make the base crispier doing it this way, and someone else may have a different way of doing it but this works for me!

APP

anguk

You can make the dough as normal, let it rise then stick it in the freezer raw in portion sizes. When you want some lift it out, let it defrost, give it a light knead then rollout and use.

Or you could make the dough, roll it out and bake in the oven for a few minutes so it's part-cooked, let it cool then freeze individually (stick some baking paper between layers). I prefer this method because it means you can lift a pizza base out of the freezer, add toppings and stick it straight in the oven (no need to defrost first). If you want you can even add toppings to the part-cooked base (when it's cooled), wrap in cling film and freeze it, then all you need to do is lift a pizza out and stick in the oven like you would with a shop bought pizza.

zippychick

ive merged this with an older thread on freezing pizza dough

Zip

PolkaDotsAndLace

Making HM pizza for dinner tonight and I think I might end up with extra dough (last time I made it I halved the quantities and then didn't have enough!) and was wondering if it's ok to freeze the leftover dough? And at what point do I do this? Before cooking or should I part bake the bases?

Google seems to be giving me different advice and warning me it could ruin the texture, so hoping someone on here will know!

(It's the pizza dough recipe from the Great British Bakeoff book, if anyone's used it)

LOUBOB

Hi, ive freezed pizza dough at different stages, and it's turned out fine, I roll it out before I freeze it, or if minimal toppings ie cheese and tomato I part cook the base, add the toppings then bake, cool and freeze, luckily my 11 year old isn't too fussy, so if the base isn't 100% crispy he doesn't complain!!

anniemf2508

i roll out then freeze or i cook it all then slice the pizza up and freeze

Murtle

You can freeze it in balls and roll it out when defrosted (or indeed anywhere along the process).

Years ago when I worked in a small Pizza restaurant, we used to get our dough delivered in frozen balls. We'd defrost it and roll it out and they were perfect.

Emmala

I make my dough in the bread machine which makes enough for two pizzas - I use one and wrap the other in cling and freeze.(I haven't tried rolling it out first, but that's a good idea, so I shall be trying, that, thanks!!) Defrost and roll out as normal, works just fine.

squeaky

Hi,

I'll add this to our long running thread shortly: Freezing home made pizza and dough