Dough storage


Hello all,

I'm thinking of getting a VacMaster PRO110 Vacuum Sealer and I'd like to know if I could put dough in the bags and freeze em once I portion everything out.

Will it affect the dough??

Gil W.
posted about 2 years ago

Save 0

Gil,

You and your dough should be fine. I don't see why it should have any impact on the dough balls.

Thumb t1
Mike K.
posted about 2 years ago


Great, wanted to make sure what I'm doing wouldn't effect the quality

Gil W.
posted about 2 years ago


It might affect the quality of the dough once thawed. It certainly won't be the same as fresh dough, that's for sure.

Thumb t1
Mike K.
posted about 2 years ago


I haven't tried it, but I can't imagine it will be as good. That said, as a point of reference, I know Whole Foods freezes its dough. It's not the most amazing pizza, but it is respectable. Most of the issues I have with Whole Foods Pizza has to do with how the dough is stretched/rolled by its pizza makers. I never would have guessed it was frozen though.

Thumb raji
Raj Irukulla admin
posted about 2 years ago


Raj,

I think WF gets their frozen dough from Lamonica just as Mollie Stone's does. Lamonica is acceptable but nothing to really write home about.

Thumb t1
Mike K.
posted about 2 years ago


As with everything you freeze, I don't expect the quality to be on part with the fresh product, I usually make fresh dough for my friends and leave the old stuff for me anyway

Gil W.
posted about 2 years ago


Gil,

Can you do a side-by-side after you've frozen some doughs? It would be interesting to see how you think they compare on the bake, texture and taste.

Adam Sachs
posted about 2 years ago


I don't have the vacuum packer yet however I can do a side by side comparison within the next week or two using zip lock bags and plastic wrap

Gil W.
posted about 2 years ago


Thanks--the variety of comparisons will be interesting, and it'll be interesting whether the vacuum pack makes any difference.

Adam Sachs
posted about 2 years ago


These are great and do the job. Use them all the time:

http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG

Thumb t1
Mike K.
posted about 2 years ago


Not the same, got some friends with a chamber vac unit that'll do the job for this test ;)

Gil W.
posted about 2 years ago


Also: take a look at the note on page 49 of the pizza bible.

Adam Sachs
posted about 2 years ago


I read that, I was thinking of freezing the dough for about 3 hrs then vac packing it so the fermentation process will stop and the dough will remain the same size

Gil W.
posted about 2 years ago


Sign In to reply to this post