You know you can make a large batch of dough at once, right? Takes me maybe 15 minutes of actual active time to make 6 pizzas worth of dough. If you don’t use it in time, literally just take the dough, put some olive oil on it, throw it in the oven and you’ve got some bread to go with dinner.
Don’t freeze your dough. Screws up your gluten protein chains, and it doesn’t cook correctly, even with a thaw and proof. That’s why Pizza Hut’s dough is such a weird texture. If you wanna freeze, because of a large batch, par-bake the pies. That works much better.
So that magically erases time spent the previous day or letting frozen dough warm up?
You know you can make a large batch of dough at once, right? Takes me maybe 15 minutes of actual active time to make 6 pizzas worth of dough. If you don’t use it in time, literally just take the dough, put some olive oil on it, throw it in the oven and you’ve got some bread to go with dinner.
Don’t freeze your dough. Screws up your gluten protein chains, and it doesn’t cook correctly, even with a thaw and proof. That’s why Pizza Hut’s dough is such a weird texture. If you wanna freeze, because of a large batch, par-bake the pies. That works much better.