Pizza makers use a thinly rolled dough made of wheat that has been leavened and fashioned into a disc or rectangle. The toppings to the dough are added before baking at a high temperature, such as sauces, tomatoes, cheese, meats, and veggies. The dough turns into a crispy, chewy pizza crust when baked.
When kept correctly, homemade pizza dough keeps for up to five days in the refrigerator and three months in the freezer. However, the appropriate length of storage will depend on how much yeast is in the dough. The dough will generally keep longer if there is less yeast in it. It is therefore a great way to simplify meal planning to have the excess dough frozen.
The Guide To Pizza Dough Preservation
Regardless of the recipe you use, pizza dough has to be kept in the freezer or refrigerator. By reducing the pace of the natural fermentation process of the microorganisms, cooling pizza dough prolongs the life of the yeast. Overly lengthy resting of the dough at room temperature can cause the yeast to completely eat the sugar, which will result in an improperly risen pizza.
Refrigerator Method
- In a big, airtight container or a bowl covered with plastic wrap, let the dough ferment for the whole night. Roll the pizza dough into little balls once the first rise is finished. Regardless of whether you are making an extra-large pie or a customised pizza, each ball of dough should be the same size as the amount that you intend to serve.
- Do not let the dough sit at room temperature for an extended period of time, since this can lead to the dough's surface drying out. Apply olive oil evenly over the dough.
- You can refrigerate your pizza dough in a few different ways. You may wrap the entire dough in plastic wrap, put the dough in a bowl and cover the surface with it, or just put it in an airtight container or sealed plastic bag. Just take it out of the fridge and let it get to room temperature before making your pizza. Twenty to thirty minutes may pass throughout this.
Freezer Method
- Freeze the greased dough balls for approximately three hours, arranging them in a single layer on a sheet pan lined with parchment paper.
- Take out the baking sheet and transfer the frozen dough balls into a plastic bag. Thoroughly close the bag after eliminating any remaining air. While reducing freezer burn, proper storage allows you to preserve fresh dough.
- For optimal outcomes, use frozen pizza dough no more than ninety days after it is frozen. When you are ready to use the dough, defrost it in the refrigerator overnight in its container, then allow it to come to room temperature before starting to make pizza.