freezing dough

[New_York_Charlie]

Is there any down side to freezing dough? I decided one night to stay late and make a few extra batches of dough so I wouldn’t have to come in so early every day for a week. I froze the dough so it wouldn’t go bad and took what I needed each night and put it in the cooler so it would be thawed by morning. It didn’t seem to affect the quality and it was the nicest stretching dough I have ever worked with. Since that time I have thought of coming in on Sunday morning(I don’t open until 4) and just working on making and rolling dough, uninterrupted until I have to open, then freeze it all. Although this would be several hours in one day, it would give me a couple hours each day to have coffee with my wife after dropping my son off at school. Any thoughts?

 

[NicksPizza]

Actual experience is worth gold. If it has worked for you, you can mage the safety of it, and keep the dough from freezer burn, then go for it!

 

[Patriot_sPizza]

time is valuable, of course, but you should be able to knock out a 50# of dough in less than hour…

depending on your cooler space, you can make several batches of dough and it will keep/hold for days…

I don’t think you’ll be happy trying to freeze your skins, especially if you get to the point you’re doing 100+ pies/day