Some cosmetic changes in preparation for larger site changes in the works.
Oh Deb-in-MI --- I just made "The Best Pizza Dough Ever" that you posted....
Joined: Jul 17, 2006
Posted to Thread #17795 at 1:28 am on Feb 23, 2010
I formed 2 crusts and intend to bake one. Can I just freeze the other formed crust then thaw and rise later?? Also, I have some of the dough leftover so I put it in a ziploc and into the freezer... hope that's ok. Do I just remove it from the freezer, thaw, then form and bake?
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 17795. Oh Deb-in-MI --- I just made "The Best Pizza Dough Ever" that you posted.... - cheezz - 1:28am on 02/23/10 (20)
- DISASTER!! I put cornmeal on a plastic mat then formed the dough to rise.... - cheezz - 3:33am on 02/23/10
- I am guessing with a pizza peel or a flat cookies sheet with cornmeal - Dawn_MO - 4:11am on 02/23/10
- sometimes you can fornm the dough on parchment and just slide the whole thing on the parch>. - Luisa_Calif - 4:24am on 02/23/10
- I always do that--shape on parchment, parchment to peel, whole thing into the oven. Also with bread. - Shaun in TO - 2:49pm on 02/23/10
- Yes, this is one really good reason to keep parchment paper around--it works great. (nt) [NT] - mistral - 4:54pm on 02/23/10
- I always do use parchment and oiled it as well, but it's like trying to transfer a big blob of - cheezz - 1:12am on 02/24/10
- We just did this a few times - oiled parchment, then cut the paper as close to the edge of the crust - LisainLA - 3:11am on 02/24/10
- Good suggestion.... I briefly thought of that, but have never dealt with a hot pizza stone before :) [NT] - cheezz - 3:26am on 02/24/10
- Asbestos fingers help, too! ;-) [NT] - LisainLA - 4:22am on 02/24/10
- Assuming your parchment is on the counter and you don't have a pizza peel, put a cookie sheet or - Shaun in TO - 12:36pm on 02/24/10
- I was afraid the crust wouldn't get crisp enough, but I'm certainly going to try that! [NT] - cheezz - 2:47am on 02/25/10
- I also thought it wouldn't get as crisp if baked on the parchment vs directly on the stone. [NT] - LisainLA - 3:14am on 02/25/10
- What if you started it with the parchment paper and when the crust was cooked a bit - Dawn_MO - 11:00am on 02/25/10
- You could do that ... although with a well-heated stone, the difference I think would be negligible. [NT] - Shaun in TO - 12:22pm on 02/25/10
- Dawn, I DID use cornmeal on both... no go... dough was waaaay too soft to "scoop" [NT] - cheezz - 1:09am on 02/24/10
- I don't make my pizza dough like that, I form mine in the pan. - Dawn_MO - 3:59am on 02/24/10
- we use this recipe too---the one that you keep in the fridge. makes good grilled pizzas too. we - AngAk - 6:38pm on 02/24/10
- I got this nifty new pizza stone hoping to make crisp crust pizza... hence all this darn trouble :) [NT] - cheezz - 2:48am on 02/25/10
- So glad others answered..... - deb-in-MI - 1:04pm on 02/23/10
- As to your other questions regarding freezing the dough, CI had a nice article on just that within > - Luisa_Calif - 4:56pm on 02/23/10