Freezing Vacpack dough


Testing methodology:

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:

http://www.scales.net/home-kitchen-scales/aws-622.html
http://www.scales.net/home-kitchen-scales/onyx-digital-kitchen-scale-682.html

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

Medium 2015 08 14 10.52.17

Gil W.
posted about 2 years ago

Save 0

An interesting experiment Gil! Please post your findings. I'm sure many people will be curious to know.

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Raj Irukulla admin
posted about 2 years ago


That's the plan, hopefully it will turn out better than I hope it will

Gil W.
posted about 2 years ago


I just finished making the dough. I pulled the dough from the freezer at around 10 am, took about 4-6 hrs to deforst sitting on the counter still sealed in the bag at around 70f (20c) degrees ambient temp. I cut open the package and peeled it out like kraft singles.

First two photos were of the frozen dough, the second two are unfrozen

As you can see, the midsections are visually the same along with the taste.

I cooked both pizzas for almost the same amount of time and the same method of preparation I always use

vacpacking the dough before you freeze it seems to make no difference to the quality from what I have seen.

It might be that the dough was in the freezer for a too short of a time to have any effect on the dough.

If someone could repeat this to verify my results it would be much appreciated

Medium 2015 08 16 18.56.42

Medium 2015 08 16 19.11.15

Medium 2015 08 16 19.12.11

Medium 2015 08 16 20.20.33

Medium 2015 08 16 20.20.49

Gil W.
posted about 2 years ago


Gil, thanks for sharing your findings. I have access to a vacuum sealer and will try the same in the next few weeks. I'm wondering how the shape of the dough ball was affected by the vacuum sealing process.

It's difficult to shape dough from balls that aren't round in shape. Did the dough balls get pushed into a non-circular shape when the air was being removed from the bags?

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Raj Irukulla admin
posted about 2 years ago


The dough turned into a pancake however it was workable so it wasn't much of an issue

Gil W.
posted about 2 years ago


Gil,

Next time bring the dough to a temp of perhaps 45F, give or take a few, then re-ball, let it rest until it hits a dough temp of 65 - 70F, then shape into skins and bake.

That should solve the "pancake" issue.

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Mike K.
posted about 2 years ago


Before I try again, I'd like someone more experienced to try to confirm my results

Gil W.
posted about 2 years ago


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