How To Freeze Pizza Dough -GOZNEY DOME
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- Опубліковано 1 бер 2022
- in this video i show you how I freeze extra pizza dough!
For more info about my Gozney Dome Pizza oven
us.gozney.com/HARPLANDPRODUCTIONS
Products I used in this video
16 oz. Plastic Deli Food Storage Containers With Airtight Lids
amzn.to/3cS4YOX
Italian Made Olive Oil / Copper Oil Cruet by GI Metal
amzn.to/3uzrUWV
MASTERCOOL (52224-A-SP Gray Infrared Thermometer with Laser
amzn.to/3qIhcfn
Restaurant-Grade Aluminum Pizza Pans, 12-Inch, Pack of 6
amzn.to/2Rtw83m
Gi.Metal Flat Bottomed Pizza Sauce Ladle, Stainless Steel
amzn.to/3emDQ8M
Gi.Metal Paderno / Dough Spatula
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KitchenAid Classic Pizza Wheel, 9-Inch, Black
amzn.to/3xMx5EP
DoughMate Artisan Dough Tray Kit
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Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
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Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
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My Table is 60” X 24” with Caster Wheels - Here is a link
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Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp - Розваги
Looks beautiful!!!
Yum!
😂 love the bloopers too
Thank you very much Rosaria! I will add extra bloopers in my next video!
Awesome video. I love saving the to go containers. Prefect for prepping/storing toppings.
Thanks so much for watching Jon and yes those containers are great for everything!
Thanks so much, I've seen others suggest you have to let it rise first, but I've found the easiest is right after balling like you've shown
Glad it helped! They always turn out great for me, this way prevents them from over proofing!
good content again I finally got my Dome this week so will be using the weekend.
Very excited for you Andy! Let me know how your first pizzas turn out!
Thank you so much for making this vídeo
My pleasure 😊 glad it was helpful, make sure you subscribe so you don't miss out on more!
This looks like a great and excellent dish for sure.👍 Love the ingredients.🧡 Nice job🧡 thanks for sharing 🧡stay connected🧡
Thank you so much for taking the time to watch! You have a lot of great videos on you channel also, keep it up!
Awesome Matt !
Thank you very much Rocco, appreciate your support!
@@HarplandProductions Always !
Always enjoy your videos and wonderful ideas. I ordered my dual fuel Dome/stand on March 1st and finally received them. Very excited today to do the initial fire up tonight. I also heard that they’re coming out with 2.0 version soon that will allow easier switch out of the stones if they should break…wish I knew about that and would’ve have waited for it. Now, I just have to cross my fingers and hope that stones don’t crack.
Thank you very much! Just take your time heating it up the first time! I would let it run on low for a few hours at least
@@HarplandProductions for sure! Going to let it warm up slowly, thanks for the heads up!
Thanks so much, great content. What is the dough recipe for the pizza used in this vid? they look great!
Thank you very much, here is the link to my dough videos
Step:1
ua-cam.com/video/5U6SUNLPjqM/v-deo.html
Step:2
ua-cam.com/video/Y1ncdJAJTtQ/v-deo.html
Hey!
Nice pizza! Looks amazing.
I bought the gozney dome will try it out.
What hydration % is that dough?
Thanks for watching Gabriel, it’s 70% hydration! Let me know how it goes!
I appreciate you sharing your knowledge and experiences, I enjoy your videos thanks man. Because of you I got a gozney dome! Used it for the first time yesterday but for some reason the cheese keeps burning before my dough gets cooked (I'm a beginner in pizza making) I would appreciate very much if you hace any suggestions on what could be done! Thanks and keep on with the great content.
Thanks so much for watching and reaching out to me. There are a lot of moving parts and variables into why this could be happening. Typically if the top of the pizza's cooking faster than the bottom, it't prob one of the following things. 1. Actual stone isn't at 750F+ before launching your pizza, if you don't already i would recommend getting a Infrared Thermometer with Laser, this is the one i have and it's great and comes with a great waterproof case, amzn.to/3qIhcfn, if you don't have one, don't launch any pizza until the oven temp gauge hit's at least 850F, and then launch and don't touch it for the first 30 seconds #2 Your putting to much / many toppings (Sauce, Cheese, etc. on you pizza) #3 Type of cheese, With Fresh Mozzarella you need to cut it up before hand and set it on paper towels to allow some of the extra moisture soak up so it doesn't make the dough wet.
@@HarplandProductions Thank you so much for taking the time to share your advice! you were right! i was not preheating the floor enough, last time i did for 45 min. on high flame and floor was over 750F and it worked like a charm! the more im cooking pizza i notice how pizza needs really high temperatures, more important in the base. thanks man appreciate it
I didn't see them listed in your description, but are those small to-go containers about 16oz?
Hello David, yes they are 16oz. Here a link amzn.to/3cS4YOX
Do I have this right. After the first rise, you for the balls and put them in the freezer next, to thaw out overnight, then let them rise again the following day?
First off, thank you so much for watching and reaching out to me. I do not let the dough rise at all. I bought the the dough and then immediately put it in containers and freeze before it has a chance to rise then when I’m ready to use it, I fall it in the refrigerator overnight, then put it in the dough box and let them rise for at least three hours. They’re ready to use.
great video! I followed your Big recipe and froze them. my roccbox delivery changed to today so I was gonna make some pizzas tonight. should I place a few dough balls in my proofing box and put it in the fridge until a few hours before making the pizzas or should I take them out of the freezer after about an hour and place in the fridge?
Hey Ryan, if your dough is completely frozen and you want to make pizza tonight, you’re going to have to take them out of the freezer ASAP, I would put them in your dough box and sit at room temperature. It’ll probably take them three or four hours to thaw out properly! Typically it’s best to let them thaw overnight in the fridge, but if that’s not an option I would take them out now leave them in your dough box at room temperature It’ll probably be good for the rest the day, if they thaw out fast and it looks like they’re getting huge then you can pop in the fridge until about an hour or two before you need them
@@HarplandProductions Sounds great thank you so much! I caught them before they fully froze so I put them in my dough box and put them in the fridge until about four hours before I plan on cooking.
@@rmataczynski If this is your first time using the roccbox, I would also take my time curing the stone. It wouldn’t hurt it to turn it on low and let it just gradually heat up the entire time while you’re waiting for the Dough! And don’t do with some of my other viewers have done and tried to clean the stone with a wet rag while it’s hot causing the stone to crack👍🏼
Where’d you get that silver mixing bowl from?
I think that one is from Ikea but here is a link for a similar one a.co/d/8WFRC8X
Have you tried sour dough for making pizza's? if so does it cook just as quick?
Hello Paul, my dough is the Italian version of sour dough, which is called, "Biga", you will also hear a lot of about, "Poolish", which is the the Polish version of sour dough they are all pre fermented dough and and are very similar is process, taste and texture. Most Traditional Neapolitan pIzza is made using a Biga or Poolish Dough that is pre fermented at lest 48 hours before mixing up the final dough into pizza.
@@HarplandProductions perfect thank you.
hi, do you have a link to buy your pizza turning peel ? thanks !
Hello Cedric,
Thank you very much for watching! The one i use most is custom made with my logo on it. The closest thing they sell is this 4 piece set, but it will have their brand on it not mine. amzn.to/3KNB2hP
I normally do a bulk fermentation in fridge, then I ball them and let them proof a few hours at room temp. In this case would you recommend to freeze after the bulk rise or make balls immediately after kneading?
I would definitely freeze after you ball the dough, it just makes it easier to work with and then you can thaw out exactly how many pizzas you need! It's nice in the summer because you can keep some in the fridge if you are cooking a lot which will keep them from over proofing while you make the first batch of pizzas! Since you will ferment before freezing the dough will probably be ready sooner, once you thaw yours it will be ready, my method requires the dough to thaw then it has to proof / rise still.
@@HarplandProductions thanks for the advice
@@TerraWan anytime
Hi I have a couple of questions. You say leave in the refrigerator overnight but the caption says 24 hours; overnight is just 8-10 hours right? also it won't rise in the refrigerator so is 3 hours at room temp enough time for them to rise?
Hello James, thanks for watching! I try to thaw the dough in the fridge at least 24 hours, so I would take them out of the freezer at 4:00pm then put them in the fridge to completely thaw overnight until 4:00pm the next day! You are correct they will not rise while in the fridge and depending on temperature but typically 3 hours at room temp is enough to have them ready to cook, if your room temp is less than 70°F you will probably need more time
Where do you buy your pizza dough proofing box?
Hello Christian, here is a link for the ones i have! amzn.to/3sbhAoC
once you pull them from the freezer.. can you keep them in the fridge for more than a day.. or will they over proof? thanks!!!
Ideally, you would use in the next day, but I have kept them one or two extra days max. My one advice would be, though after 24 hours thawing them I would remove them from the container. You froze them in and place them in a tray. You might need to reform the ball, but put them in the tray inside the fridge then when you’re ready to use them, take them out and let them sit room temperature at least three hours.
How long does it take to heat the dome? What was the ferment time for the dough?
Hello Tom! The Dome takes anywhere from 30-60min to reach 850°F+ depending on outside temp! The dough in this video is my normal 48 hour cold fermented biga, just froze some dough from my last batch!
@@HarplandProductions thanks for the video. We are taking the Roccbox on the road in July. I think frozen will be a great way to transport. It’s all I can do to not pull the trigger on a dome. No one needs three pizza ovens.
@@tompurvis1261 3 ovens maybe, but definitely not 4 😂. You can actually thaw it overnight and then if you keep it refrigerated it will be good for a few days!
I wonder what happens to the frozen ball after 5 to 6 month. I thaw my left over dough at room temperature and it only rised half way. Only thing I could think of is it killed the yeast when dough been frozen more the 5 month. What’s your opinion?
Yeah not sure how well it will turn out after that long, I usually use mine within a few weeks max after freezing. I would recommend thawing overnight (24 Hours) in the refrigerator then take it out for 2-3 hours at room temp then to let it rise.
@HarplandProductions I been doing more research yesterday and max in Freezer life is 3 month. After that yeast dies out from freezer burn. I took it out from freezer to fridge for 30 hours and room temp for 6 hrs and the dough never resurrected..lol
What would be the right procedure to freeze 48 hr fridge fermented dough?
Do I take 48hr dough from fridge then portion it then freeze it then thaw it out and bake the pizza ?
Hello Bill, first off, thanks for watching! there are 2 rules of thought on this one but either way you choose to do it step 1 will be to portion the dough out and form dough balls, I like to use plastic to go containers for each dough ball, i spray a little olive oil in to make it easier to remove first. Here is the link the containers i use. amzn.to/435Tyfn . I think it's better and easier to freeze them individually so you can use them as needed. I make the dough balls then freeze them immediately, I would try this method first. Then when you want to use them, thaw them out in the fridge over night and then take the thawed dough balls out carefully (this is where the olive oil helps), you basically just take the lid off and turn them upside down then place the dough balls in a covered dough box or tray and let them sit room temp for a few hours to rise, then cook :) Method #2 is to form the dough balls then let them ride for an our or 2 then freeze, this one is a bit more complicated because you need more room in your freezer, ideally you would freeze them in your dough box, etc.
@HarplandProductions thank u so much for your advice.
I will do the first method. Looks more easier..
@@solo022667 anytime buddy
Do you weigh the dough? if so what is your weight on them?
I usually use 280g dough balls, that's about he max size for a Neapolitan Pizza, the smallest would be around 250g
It seems like you freeze after the bulk fermentation..am I understanding that correctly?
With this method there really isn't a bulk fermentation, i make the 30% biga starter which is the pre fermentation, then after it cold ferments in the fridge for a couple of days i then make make the final dough with it, ball it up and then freeze before the dough balls have a chance to rise. For me thats the key. the next important part is to take them out of the freezer and thaw overnight in the fridge before use, then set out at room temp around 3 hours prior to use for the best result.
@@HarplandProductions Aweswome! Thank you for the detailed walkthrough. I've never tried a biga before..I'll give it a shot! Thanks again and Merry Christmas!
Do you think your biga recipe would be even better if a true spiral mixer was used instead of the KA dough hook?
That’s what I keep telling my wife 😂. Honestly this recipe is pushing my poor kitchen aid to its Limits! A spiral mixer would be amazing but $$$ or at least I need to upgrade to the next level kitchen aid!
7:41 lol, what?! Are you some kind a magician with how you just got that pizza on to the peel? You don’t even have any flour on it.
Thanks again for always watching and commenting, i do appreciate it! You have to have some semolina on your work space and they you have to close your eyes and trust your peel :) I do that just to keep the crust as nice as possible.
@@HarplandProductions
I hope one day I will manage to get the skill that you have! :)
@@anti-ethniccleansing465 Thanks so much!
I don't understand how we are suppose to know which tutorials/instructions that we are suppose to follow ... you say the trick is to freeze the balls before they rise , other videos say to let rise first then freeze , other videos say make the balls let double at room temp the refrigerate over nite then freeze ??? And each one says that their particular step is most important???
Hello Dawn, I use my method all the time and they always turn out perfectly. It’s also the way dough is purchased at the store, when you buy one at the store it’s always a ball that’s frozen then you have to thaw it out overnight and let it sit room temperature, etc. the trick is after you freeze it then you need to thaw it in the refrigerator for a minimum 24 hours then take it out at least three hours before you want to cook the pizza and let it sit at room temperature. If you’re not making Neapolitan pizza, then it doesn’t really make a difference because the dough won’t have much air in it anyway.
@@HarplandProductions thank you for your response! So make the dough , then immediately roll into balls , then put directly into freezer ? No rest time on counter at all except for when ready to use after it thaws out?
@@dawnamendola8690 correct, ball, then directly into the freezer! Then removed from the freezer and put in the refrigerator 24 hours before you want to use it after 24 hours in the fridge set at room temperature a minimum three hours. After you thaw it for 24 hours, I would put the balls into a dough tray to make them easier to get out after they rise.
Hey there! Just discovered your videos and have been really enjoying. Thanks for making such informative content. I currently have an Ooni Koda but have my eye on the Dome as my upgrade once i can spare some more space outside on the patio. So, I have not had good results with freezing and thawing dough. But my situation is that I might have a pizza party, prep 5-8 doughs but then not cook all of them. So i'll have one or two dough balls left that have been been sitting out for the entire prep and cook time and then not get used. They are probably a little over proofed at that point. I will then freeze them and then at some point in the future, i'll put them in the fridge, always at least 24 hours before my cook (sometimes it ends up being 48 hours). I will pull them out of the fridge at least 3 hours before baking to let them rise but they never really do. They tend to be very flat and hard to stretch. My guess is the yeast has died...But i'm not sure what to do about it. The original pizzas cook great. Just the thawed ones that fail. Any ideas? thanks in advance.
Thank you so much for watching! Yes, to freeze the dough you have to do so prior to it rising or proofing, once the dough has risen / proofed then you have to use it, in that case I would suggest par-cooking the pizza dough without any topping just for 30-40 seconds then you can refrigerate or freeze the partially cooked pizza. then when you thaw it out overnight you can top and finish cooking, etc. To freeze it properly you need to do so right after you make the dough and ball it. I typically make a full batch of dough every time i make it and then estimate 1 pizza for every 2 people eating then i make 1 extra dough ball as a back up, then i freeze any remaining ones.
@@HarplandProductions that makes sense. I've never tried parbaking before. Will have to give it a go next time. Guessing you leave it on the stone just long enough for the base to set so you can start moving/turning it? I definitely need to get better about estimates for pizza parties. Been over prepped a few times now. Conceptually I wouldn't think a 12 inch pizza per person would be too much but I never end up needing that much. Appreciate your input.
@@xPh03N1Xxx yeah, I always do one pizza for every two people, and the extra one I usually make just in case I have a disaster