Frozen pizza dough for thawing
Can you refreeze frozen pizza dough?
Pizza dough is a handy thing to keep in the freezer. Whether you use it for its intended purpose, or turn it into garlic fingers, calzones, or bread sticks, you always have options with this serving of batter at your fingertips. Occasionally you will find yourself with batter that you have - intentionally or accidentally - thawed and will not use. It can often be refrozen for later, although its quality will vary.
credit: Photosiber / iStock / GettyImages Can freeze frozen pizza dough
In a discussion about which foods will stay safe after a power outage, the U.S. Food and Drug Administration says yeast dough can be refrozen, but that "Loss of quality is considerable." That is certainly the case in the event of an extended power outage, but not necessarily the case if you have intentionally thawed the dough.
The yeasts that make the pizza dough rise will be in the freezer resting , but quickly revive at room temperature. Once awake, they quickly return to their job of converting sugar in the dough to carbon dioxide and alcohol. This process is known as fermentation. If it takes too long, the dough will quickly develop a sour odor and texture. Therefore, the FDA warns of a significant loss of quality.
Be careful with the risk of significant quality degradation.
So the secret to freezing successfully is simply not to let the dough come to room temperature. Instead of taking it out and placing it on the table to thaw, thaw it in the refrigerator on. A slow night or full day thaw in the refrigerator will keep yeast activity to a minimum, partly because thawing is so much slower and partly because the yeasts are at Refrigerator temperatures stay sluggish. The dough will still be ready when you get home from work, but - if your plans change - it will freeze again with good results. Simply flatten the batter when it has noticeably increased and return it to the freezer.
If your frozen pizza dough
self-made it is best to prepare the dough after first rise to freeze. The yeasts are still working at this point, so even after thawing and proofing in the refrigerator, they won't have a chance to ferment the dough. Tips
If you haven't made batter for the freezer before, you could make the beginner's mistake, making the batter
in a single ball to freeze. That means having to thaw it every time you want to eat a meal, which is never a good thing. Instead, divide the batter into portions and press it into pizza-sized slices. Wear them
individually in individual bags between sheets of wax paper - so they don't stick to the bag - or layer them in a single large bag with sheets of wax paper in between. If you want to make pizza, go for one simple round Dough to thaw. That way you won't affect the others if you have to freeze them again.
Author: Jenna Lucas
Jenna Lucas is a 29 year old journalist. Amateur beeraholic. Introvert. Web practitioner. Extreme social media maven. Researcher. Coffee nerd.
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