I wanted to see if vacpacking pizza dough would be better than the method given in the book on pg 49.
For this I made a batch from the master dough without starter recipe which was batch fermented for 72 hrs then formed into balls between 230 - 250g. I measured everything by weight using the following two scales:
everything is accurate to 1g +/-
I used a Vacuum Chamber Sealer at my local butcher shop and the exact same bags they use to put meat in (75 cents for the bag)
The control (unfrozen regular dough) will remain in the fridge for 48 hrs. (or until it stops raining for a couple of hrs)
The vacpack dough will remain in the freezer for the same amount of time or until it stops raining for a couple of hrs
Below is the photo of the vacpack dough. As you can tell (hopefully) the dough went into the bag before being frozen because I knew the dough would compact to almost a flat disc(1 inch thick).
I will hopefully made the doughs on sunday with side by side photos to compare the finished product