It would be great to please my husband with homemade pizza more often, and to bother with the dough less))
I often freeze dough for dumplings. Sometimes it turns out that the dough remains, but the filling is gone. I think this dough can also be frozen.
I always freeze dough, both puff pastry, for pizza and for cookies! For pizza, I roll out the dough on parchment and fold it. I put this roll in the freezer (it takes up less space, or rather it’s easier to find a place for a thin roll than for a piece). And that’s it, then it will lie for 10 minutes at room temperature. and can be unrolled directly onto a baking sheet.
Interesting: Can internal pork fat be stored in the freezer?
cool idea with parchment!
I really liked the idea with paper.
There’s a lot of necessary information in the blog in the end, and the recipe for the dough and the freezing method)), I’ll use it, thank you!
Everything is ingenious - simple! Thanks for the advice, I’ll definitely use it.
At home, my mother and I also freeze the dough; we often make choux pastry for dumplings and dumplings and it does not lose color or consistency. and I make pizza dough with yeast with the addition of tomato hot sauce, and it becomes even better after defrosting, this has been tested. I worked in catering (though in accounting) and the bakers themselves told me that if you put the dough in the cold or in the freezer, it becomes better.
I also freeze unleavened dough for dumplings and dumplings without problems, but the longer it stays frozen, the more it loses its properties and becomes less sticky.
