2005 - London
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1 2018 - Fenway 1&2 2022 - Hamilton, Toronto 2023 - Chicago 1&2
0
Options
The Juggler
Behind that bush over there. Posts: 47,298
Looks fantastic. Are you making your own dough and sauce in bulk and then freezing some for future pizza cooking or is it always done the day of? I'd like to make a big batch of both and keep them around, but don't want to sacrifice the freshness either.
0
Options
F Me In The Brain
this knows everybody from other commets Posts: 30,627
Looks fantastic. Are you making your own dough and sauce in bulk and then freezing some for future pizza cooking or is it always done the day of? I'd like to make a big batch of both and keep them around, but don't want to sacrifice the freshness either.
Good q. I use the ooni far less than i should due to the 3 days needed to make the crust i generally make. If freezing is a real option this would make much easier.
The love he receives is the love that is saved
0
Options
The Juggler
Behind that bush over there. Posts: 47,298
I don't freeze anything, except left over sauce. The dough I make only takes about 3 hours from start to finish.
Yeah I usually freeze extra sauce when i make pasta so I'm going to do the same for pizza. I'll follow your lead and keep the dough fresh, although it sure would be nice to freeze a bunch of dough for later use. Maybe I'll try it with a small amount and i'll report back if its still edible.
0
Options
F Me In The Brain
this knows everybody from other commets Posts: 30,627
I don't freeze anything, except left over sauce. The dough I make only takes about 3 hours from start to finish.
Fme--what recipe do you use?
Napolenta from the pizza bible. There is a starter to make one day and the next day (or later the first day) you use it to start the dough. Believe it proofs for 2 days. Tony G Pizza Bible Dough is amazing, just takes time.
Yeah I usually freeze extra sauce when i make pasta so I'm going to do the same for pizza. I'll follow your lead and keep the dough fresh, although it sure would be nice to freeze a bunch of dough for later use. Maybe I'll try it with a small amount and i'll report back if its still edible.
You can get great results freezing dough. I do it all the time if I have extra dough i'm not using. Ball it up, seal it up and freeze it. Just be sure to let it thaw and come to room temp before using and it should be almost perfect. The yeast don't die in the fridge, they just go dormant and will wake up again once back to room temp. Honestly, I'd say it comes back to about 90% the quality of a fresh dough.
Yeah I usually freeze extra sauce when i make pasta so I'm going to do the same for pizza. I'll follow your lead and keep the dough fresh, although it sure would be nice to freeze a bunch of dough for later use. Maybe I'll try it with a small amount and i'll report back if its still edible.
You can get great results freezing dough. I do it all the time if I have extra dough i'm not using. Ball it up, seal it up and freeze it. Just be sure to let it thaw and come to room temp before using and it should be almost perfect. The yeast don't die in the fridge, they just go dormant and will wake up again once back to room temp. Honestly, I'd say it comes back to about 90% the quality of a fresh dough.
Awesome feedback and very good news. That will make the process so much easier to make a bunch at once. Thanks.
Yeah I usually freeze extra sauce when i make pasta so I'm going to do the same for pizza. I'll follow your lead and keep the dough fresh, although it sure would be nice to freeze a bunch of dough for later use. Maybe I'll try it with a small amount and i'll report back if its still edible.
You can get great results freezing dough. I do it all the time if I have extra dough i'm not using. Ball it up, seal it up and freeze it. Just be sure to let it thaw and come to room temp before using and it should be almost perfect. The yeast don't die in the fridge, they just go dormant and will wake up again once back to room temp. Honestly, I'd say it comes back to about 90% the quality of a fresh dough.
Awesome feedback and very good news. That will make the process so much easier to make a bunch at once. Thanks.
Yeah, it's nice to have some extra frozen doughs ready whenever you want a pizza. And yes, there are great 3 hour fresh recipes that will work out, but I'd take a frozen dough that had a long, cold ferment, or a frozen sourdough over the 3 hour. Just my opinion. I just prefer the low yeast, long fermented doughs over the high yeast, 3 hour proofers.
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Philly I & II, 16
Denver 22
0
Options
F Me In The Brain
this knows everybody from other commets Posts: 30,627
First of, that pizza points to the supporting the pointless and cruel slaughter of animals, and second - there is like what... two ingredients on that...
... so I prefer the Swedish one.
Post edited by Spiritual_Chaos on
"Mostly I think that people react sensitively because they know you’ve got a point"
First of, that pizza points to the supporting the pointless and cruel slaughter of animals, and second - there is like what... two ingredients on that...
... so I prefer the Swedish one.
That escalated fast.
For the record, I would take the pepperoni one
2005 - London
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1 2018 - Fenway 1&2 2022 - Hamilton, Toronto 2023 - Chicago 1&2
Played a round of golf, stopped in for a few slices to take home.
How'd you hit them?
1st time since Around last Thanksgiving, shot a 90, not great but was nice being out there in near 80 degree weather. Wanted to play out in SoCal during the shows, but was licking my wounds in between dates and by the pool was more enticing 🤣
0
Options
F Me In The Brain
this knows everybody from other commets Posts: 30,627
Comments
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1
2018 - Fenway 1&2
2022 - Hamilton, Toronto
2023 - Chicago 1&2
Looks fantastic. Are you making your own dough and sauce in bulk and then freezing some for future pizza cooking or is it always done the day of? I'd like to make a big batch of both and keep them around, but don't want to sacrifice the freshness either.
I use the ooni far less than i should due to the 3 days needed to make the crust i generally make.
If freezing is a real option this would make much easier.
Fme--what recipe do you use?
Tony G Pizza Bible
Dough is amazing, just takes time.
Im interested in 3 hour dough for the ooni....
You can get great results freezing dough. I do it all the time if I have extra dough i'm not using. Ball it up, seal it up and freeze it. Just be sure to let it thaw and come to room temp before using and it should be almost perfect. The yeast don't die in the fridge, they just go dormant and will wake up again once back to room temp.
Honestly, I'd say it comes back to about 90% the quality of a fresh dough.
https://www.bkmag.com/2022/03/17/dom-de-marci-di-fara-pizza-death/
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
... so I prefer the Swedish one.
Must be Poppie's Pizza Place.
For the record, I would take the pepperoni one
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1
2018 - Fenway 1&2
2022 - Hamilton, Toronto
2023 - Chicago 1&2
Yeah, that kinda grossed me out.