Dough storage

Gil,

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

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

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

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.

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.

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,

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.

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

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

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

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

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

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