Yes! I freeze my pizza ingredients all the time. It’s great. I freeze my sauce in ice cube trays and then I know I only need 2 cubes per pizza. I defrost the sauce slowly in the microwave and i can have a thicker sauce if I want because I can pour off some of the water when it separates. Works like a charm. 🙂
Nice video. About that dried out edge @5:53, not only can you get that from the microwave, you can get dried out edges on dough if you don’t cover it completely while resting or fermenting. I have a tip to share. When you see that edge , wet your finger tip and glide across it and let it rest. It will dehydrate it back. Try it tiny bit at a time and you will soon get the hang of it. Hope this helps someone.
Terrific job! All the detail on both freezing and microwave use is very helpful. The revised lighting is right on the mark. And the editing slick as can be. Press on, Jack. You’re moving this already superb production to an even higher level.
Thank you jack. My method for emergency pizza as follows: I mix dough ingredients , cover to be fermented. Then shaped to ball to rest for 30 minutes. Again I roll for required size such as 8 inch circle on parchment paper. Then cover and freeze it. When I want to bake it, I heat the oven for 30 minutes, meanwhile I set the dough on baking sheet, distribute the topping and bake without delay. Always results are satisfactory. No need to thaw the dough in the microwave. Love from Kuwait 🇰🇼❤.
I know you were not feeling great about adding ads, but I just wanted to say that I was happy to sit through them because I want this channel to stay alive :) (plus the song in this ad is catchy as heck :p)
Thank you for pizza dough recipe Jack!!! I baked 3/5 of the pizzas, and then froze the remaining 2 in a zip lock lightly dusted with flour. I let them defrost in the fridge overnight and then made them into garlic bread pizzas. I hadn't frozen dough before but it was so easy and they rose beautifully in the oven. ❤
I guess I took it to the next step and built my pizza and froze it. I froze a couple hours uncovered, then wrapped snugly in plastic wrap. I brought it out of the freezer while preheating the oven and baked normally. I expected a soggy crust but it came out great! I don't think I'd leave it frozen for months but who could? Lol Thank you Jack for giving me permission to mess up! I don't fear the goofs so I experiment more! Love you Jackie boy! 😘
Yes - I used to do this as well. :) I used to make 6 pizzas at a time and then thaw out 3 for a complete family meal (for a family of 6). Throw together a salad and dinner is served within 30 minutes.
Flat is what I always do, defrost quickly on the counter and mine stays dry. Also, I freeze them, stack them with a parchemin paper between and put the pile in a big freezing bag. No cling film . The sauce and cheezes in individuals mini bags. To keep your cheezes dry, toss them with finely grated parmesan.
Thank you Jack. Answered all my questions about freezing pizza dough. Also so glad your pizza dough recipe is for a thin crispy dough. My husband and I tried it out and it was yummy. Gotta practice my hand to hand back and forth.technique. You are so fun to watch and learn from. Thank you.
Zip that puck up tight in a plastic bag and drop it in a sink of moderately hot water for 10-15 minutes. Give it a flip periodically as it'll want to float. It will defrost pretty quickly with no dried out edges.
Great video as usual Jack. One thing which could be done with the sauce is to freeze it in an ice cube tray then keep the cubes in a bag. You can then use as little or as much as you want and it would take up less room in the freezer - we have a very small freezer compartment, just 2 drawers. Another thought, if the dough balls were wrapped, individually, in cling film before freezing they should retain more moisture when defrosted either at room temp or in the microwave.
A very light spray of olive oil or other cooking oil may resolve the problem of dough adhering to cling film. Remove the plastic, though, before microwaving.
Am I the only person who stacks her fridge and freezer so full that even one extra piece of dough would have trouble fitting? I really need to change the way I do things.
Hi Jack, thanks so much for these tips. I too make extra dough for emergency pizzas. I use either of these techniques when freezing. #1: I shape & flatten dough to preferred pizza size & then freeze on tray then place in freezer bag. #2: I plop some dough in freezer bag, seal it tight, flatten dough & then freeze. In either case, dough is flat & ready for use. Be well.
The section on what not to do will likely save folks a lot of aggravation; the information there is the sort of thing that makes Jack stand out. Of course, then, there's his personality ...
I've been freezing pizza dough for a while now, but defrosting in the microwave? Now that is a revelation! I'll be giving that a go at the weekend, thanks! 👍😊
Made your pizza dough the day after, it was great! Easy to work with too, which is a plus over those overly wet Neapolitan style doughs. Overnight in the fridge is the best way to defrost anything, because the temperature will never drop to "dangerous" levels with meat/fish. One thing that might also be worth a try, and be less finicky than the microwave, is to put the ziplock in a container of cold water (maybe lukewarm for a dough, no danger like meat/fish). This is used to quickly defrost things like seafood, and the cold water ensures you don't enter dangerous temperatures either.
This is great. I make pan pizza, ( lots of dough) so now I'll make a double batch and freeze one. Really cuts down on the labor, and clean up. Thanks Jack.
To avoid the dry out part of the dough when you microwave the frozen dough, perhaps you can put a bowl of steam water inside the microwave? I would never defrost the dough in the microwave tho
My emergency pizza is just to use more yeast and a 45 minute rise - craving to pizza in 90 minutes :-) You can deal with most of that that over-exposure in post (I think you said you were on Premiere?). Search for Colour Correction. Keep up the great videos!
Another way to freeze for super fast emergency pizza is to stretch out your dough and bake it for 2 min. Let it cool then freeze. Then there is no defrosting needed just top and bake. You can also top it before freezing I hear to make a pre-made frozen pizza but I have never tried it since we all like different pizza's in my house and don't know who will need a pizza when.
I'll be trying the 3 hr room temperature dough defrost (before shaping and final proofing before baking.) I hope it will work for baguettes. Also, you mean (if you want to use the best English) "Ideally we want as little of this as possible.". Least doesn't change. Amounts considered "little amounts" do vary. So "as little as possible" would be the least amount. You also could say "...we want the least amount."
I use the big cartons of passata but there's obviously way to much to use. Luckily I own huge ice cube trays so I just put the passata into my trays freeze them then pop them into a bag. The fresh mozzarella is broken up onto greese proof paper freeze for an or two then pop into a bag.
I freeze pizza sauce in ziplock bag. Make it thin like paper and for one pizza serving. When I need it rest in room temp in a metal tray. This way sauce defrost in a heartbeat 🌝🧡
The comments from everyone are almost as fun and educational as you are :] I appreciate you trying to work on the table lighting, thanks Jack!! I think I write for everyone here how much your weekly visits mean to us.
I’m going to make some dough to freeze today. Thanks. I’m going to try thoroughly coating frozen dough with flour after freezing and when time to thaw will try placing the plastic bag in a sink full of cold water as one would with frozen meat or fish. Should thaw in the time the oven is heating. I’ll let you know how it goes.
@@Hollyferris Yeah maybe except there's frozen pizzas in the stores which implies there must be a way, right? I did some googling after commenting and the most common method I found was to parbake the dough by itself. Let it cool. Then add the sauce, cheese, etc. and freeze it. So my game plan now is 1) learn how to make good crust and 2) try this parbake-freeze-business. At the very least, I expect a parbaked crust would freeze nicely and could be taken out of the freezer, sauced, cheesed, and baked.
@@kaethe__kerosin I just googled that and apparently frozen pizza on a stone can break the stone. So that is a real consideration. I'd be willing too cook the pizza straight on the rack though. I do right now with frozen pizzas. It's not ideal but sometimes dinner just goes bad, ya know? I rather have some good pizza in the freezer ready to go when dinner goes pear shaped. Also, I think, due to the way I've been taught how masses change temperature, a flat pizza might thaw faster than round dough ball. At least the very least it would if the dough wasn't sauced and cheesed but just flattened out. Between the shape and the lack of moisture, it should warm up faster - I think.
@@jeanahollings Just bake the pizza as always on the stone, but for around 2/3 of the time. I do it with the sauce. Let it cool off completely on the counter, then optional add the toppings and freeze. And when you have a pizza emergency just bake the pizza without the stone. At this point it isnt really needed. I always make three pizzas, one to eat immedietly and the other two to freeze for later. Almost no difference (at least to me :D ). Edit: I do this with bread rolls, too. Pre-baking them fridays and saturday and sunday the final bake. Fresh warm bread rolls for breakfast. :)
Love this video. Just getting into freezing pizza at home and this is such a help! Just a bit of advice from a camera operator's perspective (you may have already fixed these issues since march) seems like your ISO is set way to high as I can see a lot of digital noise in the shadow parts of the image. I assume your aperture is at a low number (F10/11) to get more in focus but you need a brighter light to compensate without needing to raise the ISO. Anyway, thanks for this video and hope any of that helps!
I got a lot of empty bags but I use masking tape to make my labels even so, saving the planet one freezer bag at a time. Also have a setting on my microwave 900 watt called inverter Turbo defrost; if you weigh your product you can set the timer by ounces. This has proved to be brilliant for defrosting slices of bread before toasting just for an example
To hurry up the defrosting I would put the frozen dough in a well sealed ziploc bag and put it in a bowl of hot water, changing the water as it cools off. Not as quick as the microwave but won't cook your dough or kill your yeast.
Great tips... What about pushing out the dough to shape and then freezing? You know, a frozen pie crust ready for topping while it is frozen and straight into the oven???
New bits I learned: 1: halfway rise before freezing. 2: Freeze on a tray, then transfer (I was bagging individually and freezing in one go). 3: Microwave defrost is possible. Some thoughts: 1: What about slightly undercooking and freezing the whole pizza? What about defrosting in a freezer bag submerged in warm water? Suggestion: pizza's should cook at at least 350C, get a pizza oven! Loving my Uuni.
Heya there! :) I would suggest to put that bowl and plate on the top of a pot, or a larger bowl, full of warm/hot water, rather than in the microwave (bleaH!) And give them a thin layer of olive oil, instead of flour, so they won't crack on the edges, and stay hydrated :)
Thanks Jack 👍🏻 .........glad the lighting improved at 4.2O😎 Everything look well light and nicely exposed from that point. The first part of the video was over exposed....had to put my sunglasses on😜
😬😬😬 not a pizza addict i seee, im over here like- delivery pizza, frozen pizza, homemade pizza, pizza bagels, pizza english muffins, pizza garlic bread, sometimes i put sommme marinara in my mac n cheese (TRY IT). Going to the gym now, gotta gooo 🤣
I just freeze them wrapped in plastic wrap and then in a freezer ziplock, they dont stick when i need to unfreeze them then i take one out and in 20-30 min. its enough to unwrap them, or unwrap them frozen both work
Thank you Jack. I found your channel a few weeks ago and have been compulsively watching through the back catalogue. My bread has improved tremendously - your style of giving explanations rather than fixed procedures is truly liberating. I've ordered a baking steel and can't wait to try a pizza at the weekend. Do you think it would be possible to make a sourdough pizza?
UGH! I didn’t mean to hit send! What about shaping the dough into the shape of the crust, baking it for a shorter time and then freezing? So the crust comes out of the freezer ready to be loaded with toppings. Defrost first? What are your thoughts on this? THanks!!
I pop my dough in the fridge before I leave for work in the morning, and when I get home they are thawed, still cold (which is easier to work with than warm), and I didn't have to do anything! There are so many ways to get to that end result you are after that you shouldn't be afraid of giving it a go. Worst case is that you know what didn't work! 😉
I can say from experience if your dough is in a well sealed container (vacuum seal is best) it will winter over in the freezer for at least a year. I have yeast stored in the freezer going back almost 3 years now and it's still viable. They are hardy little buggers. Your biggest concern with keeping dough in the freezer past a couple months is freezer burn! So if you get all the air out of your container that problem goes away (the same goes for your cheese.)
Have you tried rolling them out and individually freezing them, i have had fairly good success with your recipe, I didn’t make enormous bases, about 10” individually froze them put grease proof paper in between. They were more than acceptable for a mid week quick pizza, also i made garlic breads/pizza base out of them and froze those to.when the bases are rolled out they actually take about the same time to defrost as the oven and stone needs to heat up.
Made your pizza dough for grandchild and they loved them On second batch of your hot cross buns. Tried 2 other recipes more like rock cakes but yours is easy to follow and lovely to munch
Please would you confirm whether or not pizza dough balls should be covered when placed in freezer for ‘open freezing’ for several hours on trays before finally placing into ziplock bags to freeze longer term. Does it not matter whether or not they are covered for these few hours??
I really appreciate this video and from my own experience I can't highlight the tipp to label your frozen goods enough. Just recently I defrosted something that was supposed to be savoy cabbage rolls but once defrosted I noticed that it was Indian spinach curry and the next day I defrosted something that was supposed to be pumpkin purree I needed for pumpkin bread and I am glad I tasted it before using it because it was a parsnip potato soup 😅
I can't tell you how many times that has happened to me. Why we think our "future selves" have a better memory than our right now selves is beyond me lol
If I want 48 hour fermented dough . Do I ferment the dough in fridge for 48 hrs then freeze the portion ball or do I make the portion ball first then freeze it and thaw it out in the friege for 48 hrs ?
Thanks for the info! Is it possible to minimize the time by defrozing the dough by putting it in microwave for 2 minutes in 800w and 6 minutes at 90w. What happens if u strecht the dough straight after that? I wonder lol. This because i have a lil pizza oven that heats up in 10 minutes. It would be great if it works lol. Im gonna try it asap
Sadly as someone who makes pizza in a wood fired oven all the time, there is a big trade off to the crust or puffiness of the crust when using frozen pizza vs fresh... you will notice a lesser rise even if you made it, froze it, 24 hours later defrosted and then used it. You will notice it looks a little lacking life and is more chewy. It will still make a nice pizza set your expectations, it won’t look as good as a pizza made from fresh/chilled dough. It is however, convenient. Also I have seen some frozen dough balls last several months for reference. Half the battle with good dough is a good flour, so shooting for either a 00 Italian flour like Caputo Pizzeria, Nuvulo or dallagiovana is worth the spend... If you want a more chewy crust better with lower home oven temps, a good solid high protein bread flour 12g+ but really as close to 14 is better if you can get it. NY pizza is made with this style of Flour. I like Caputo American or All Trumps in US. The points about freezing sauce and cheese are great and when your only making one or 2 pizzas a week or ever few weeks. It’s a great way to portion and not waste a tin of tomatoes (especially if Sam Marzano as it’s expensive) and so you don’t throw out cheese. Baking steel or stone in home ovens are a big performance improver to get some quality results and try to stay away from shop bought bagged mozzarella... it’s full of potato starch to stop it all sticking together and will burn fast in your oven... some good fior de latte or some low moisture brick cheese is the way to go. Also if you have reflux/acid issues, stay away from dry herbs in sauce and add fresh... it will resolve a huge portion of the complaints. Hope this helps anyone that is interested. 👍😉 (The above is based on my experience and is just my personal advice, it’s ok if you disagree with something but this is here to help those that need get started.)
To remedy the dry sides, have you thought about putting a paper towel over the dough before placing in the microwave? Obviously, you'd want to put flour on the towel first.
Hey Jack, I sell sweet bread and I usually stock plenty of frozen doughs in the freezer of my breadshop, so early in the morning I would defrost like 150 of them by leaving them in the trolley and then proof them afterwards which usually takes more than two hours, I was wondering if you know a better way (faster way) to thaw frozen dough, using microwave isn't an option since there are too many of them to defrost
This is a very good video. The content is really good in this one. Quick question. So you do the first fermentation in the Fridge overninight before freezing... Is it possible we make the dough and Freeze straight away?
I have a confession to make...every time I watch one of your videos I always respond in Captain Barbosa's accent "Thank Ya Jaaaaack!" #piratesofthecarribean
I alway make 4 330 grams pizza dough balls and store them in the refrigerator to eat trought out the week, that's right, I ate pizza 4 times a week, but i wasn't sure that I could freeze them. Thank you.
Hey Jack, love the channel, my bread is soooo much better thanks to you. Quick question - any alternatives/amendments to the method you can suggest if I don’t have a pizza stone. Cheers 👍
I use a cast iron skillet and flat side of my griddle pan. I use our gas grill as much as I can, no heating the house and I can cook at 500. 10 minutes it’s done. You need gloves for the skillet and a peel for the griddle pan. I cook the griddle pan last so I can leave it on the grill to cool. With it being flat there is not an easy way to pick it up so using the peel and transferring the pizza to a baking sheet works best.
I stretch it out into pizza shape then freeze. Take it out of the freezer don’t thaw it, put on your toppings and bake from frozen. Just don’t put it on a hot stone or the stone will break.
I wish I'd waited till today before I froze my pizza dough 🙁 I put them in a floured bag. I've not yet checked on them. I'm struggling for fridge and freezer space to put big trays of things in at the moment 😖 Great video and tips as always Jack 👍
Yes! I freeze my pizza ingredients all the time. It’s great.
I freeze my sauce in ice cube trays and then I know I only need 2 cubes per pizza. I defrost the sauce slowly in the microwave and i can have a thicker sauce if I want because I can pour off some of the water when it separates. Works like a charm. 🙂
The thing that makes you unique are these practical survival tips for home bakers! Thank you!
My pleasure 🤗
There is nothing better than seeing a new bake with Jack video at 3 am while having pregnancy insomnia 😅.
P.s. Hell yeah, pineapple on pizza 😋
🤣🤣🤣
@@sallygomez1044 o
@@sallygomez1044
Nice video. About that dried out edge @5:53, not only can you get that from the microwave, you can get dried out edges on dough if you don’t cover it completely while resting or fermenting. I have a tip to share. When you see that edge , wet your finger tip and glide across it and let it rest. It will dehydrate it back. Try it tiny bit at a time and you will soon get the hang of it. Hope this helps someone.
Nice 😙👌🏻
Terrific job! All the detail on both freezing and microwave use is very helpful. The revised lighting is right on the mark. And the editing slick as can be. Press on, Jack. You’re moving this already superb production to an even higher level.
Thank you jack. My method for emergency pizza as follows: I mix dough ingredients , cover to be fermented. Then shaped to ball to rest for 30 minutes. Again I roll for required size such as 8 inch circle on parchment paper. Then cover and freeze it. When I want to bake it, I heat the oven for 30 minutes, meanwhile I set the dough on baking sheet, distribute the topping and bake without delay. Always results are satisfactory. No need to thaw the dough in the microwave. Love from Kuwait 🇰🇼❤.
I know you were not feeling great about adding ads, but I just wanted to say that I was happy to sit through them because I want this channel to stay alive :) (plus the song in this ad is catchy as heck :p)
Nice one thank you 🤗
Thank you for pizza dough recipe Jack!!! I baked 3/5 of the pizzas, and then froze the remaining 2 in a zip lock lightly dusted with flour. I let them defrost in the fridge overnight and then made them into garlic bread pizzas. I hadn't frozen dough before but it was so easy and they rose beautifully in the oven. ❤
I guess I took it to the next step and built my pizza and froze it. I froze a couple hours uncovered, then wrapped snugly in plastic wrap. I brought it out of the freezer while preheating the oven and baked normally. I expected a soggy crust but it came out great! I don't think I'd leave it frozen for months but who could? Lol Thank you Jack for giving me permission to mess up! I don't fear the goofs so I experiment more! Love you Jackie boy! 😘
Lots of people pay a good mark-up in the grocery store for exactly that! Well done!
Yes - I used to do this as well. :) I used to make 6 pizzas at a time and then thaw out 3 for a complete family meal (for a family of 6). Throw together a salad and dinner is served within 30 minutes.
I'm SO glad to see you back with regular videos. I missed you, Jack!
Good to be here Katherine!
Flat is what I always do, defrost quickly on the counter and mine stays dry. Also, I freeze them, stack them with a parchemin paper between and put the pile in a big freezing bag. No cling film . The sauce and cheezes in individuals mini bags. To keep your cheezes dry, toss them with finely grated parmesan.
Nice tactic 👊🏻
Sounds like a great way to share your dough with family and friends, too!
Lovely idea Scott ☺️🙌🏻
Thank you Jack. Answered all my questions about freezing pizza dough. Also so glad your pizza dough recipe is for a thin crispy dough. My husband and I tried it out and it was yummy. Gotta practice my hand to hand back and forth.technique. You are so fun to watch and learn from. Thank you.
Zip that puck up tight in a plastic bag and drop it in a sink of moderately hot water for 10-15 minutes. Give it a flip periodically as it'll want to float. It will defrost pretty quickly with no dried out edges.
Even cool water straight from the tap will work. Hot water instead of cool water doesn't speed the process much.
Great video as usual Jack.
One thing which could be done with the sauce is to freeze it in an ice cube tray then keep the cubes in a bag. You can then use as little or as much as you want and it would take up less room in the freezer - we have a very small freezer compartment, just 2 drawers.
Another thought, if the dough balls were wrapped, individually, in cling film before freezing they should retain more moisture when defrosted either at room temp or in the microwave.
Great idea with the sauce! I’ve tried in cling film but things get properly sticky 😬
A very light spray of olive oil or other cooking oil may resolve the problem of dough adhering to cling film. Remove the plastic, though, before microwaving.
Am I the only person who stacks her fridge and freezer so full that even one extra piece of dough would have trouble fitting? I really need to change the way I do things.
Nope, you’re not the only one!
We need a new baking tip - how in the heck to fit a huge tray with pizza dough in the freezer! 🥶
I used to do it too, but since I have starters now that need refreshing, I don't do it anymore.
Hi Jack, thanks so much for these tips. I too make extra dough for emergency pizzas. I use either of these techniques when freezing. #1: I shape & flatten dough to preferred pizza size & then freeze on tray then place in freezer bag. #2: I plop some dough in freezer bag, seal it tight, flatten dough & then freeze. In either case, dough is flat & ready for use. Be well.
Always wondered the best way to freeze dough... thanks for showing us Jack!
The section on what not to do will likely save folks a lot of aggravation; the information there is the sort of thing that makes Jack stand out. Of course, then, there's his personality ...
I've been freezing pizza dough for a while now, but defrosting in the microwave? Now that is a revelation! I'll be giving that a go at the weekend, thanks! 👍😊
Making leftovers on purpose - a gift to your future self! No pizza emergencies here. Thanks, Jack! 🍕
Love this! I knew you can freeze dough, but I always second guess myself when it comes to defrosting.
Thanks! This is a great way to take pizza dough on a road trip so we caan have fresh, homebaked pizza on vacation!
Great vid, cheers! We keep emergency sauce and caramelised onions in the freezer, definitely makes life easier. 👍🏻
Made your pizza dough the day after, it was great! Easy to work with too, which is a plus over those overly wet Neapolitan style doughs. Overnight in the fridge is the best way to defrost anything, because the temperature will never drop to "dangerous" levels with meat/fish.
One thing that might also be worth a try, and be less finicky than the microwave, is to put the ziplock in a container of cold water (maybe lukewarm for a dough, no danger like meat/fish). This is used to quickly defrost things like seafood, and the cold water ensures you don't enter dangerous temperatures either.
We defrost meat in cold water and it works perfectly. It seems like a great way to speed up defrosting a zip-lock bag of dough. Will have to try it.
This is great. I make pan pizza, ( lots of dough) so now I'll make a double batch and freeze one. Really cuts down on the labor, and clean up. Thanks Jack.
To avoid the dry out part of the dough when you microwave the frozen dough, perhaps you can put a bowl of steam water inside the microwave? I would never defrost the dough in the microwave tho
My emergency pizza is just to use more yeast and a 45 minute rise - craving to pizza in 90 minutes :-)
You can deal with most of that that over-exposure in post (I think you said you were on Premiere?). Search for Colour Correction. Keep up the great videos!
Another way to freeze for super fast emergency pizza is to stretch out your dough and bake it for 2 min. Let it cool then freeze. Then there is no defrosting needed just top and bake. You can also top it before freezing I hear to make a pre-made frozen pizza but I have never tried it since we all like different pizza's in my house and don't know who will need a pizza when.
Nice one 👊🏻🔥🍕
I'll be trying the 3 hr room temperature dough defrost (before shaping and final proofing before baking.) I hope it will work for baguettes.
Also, you mean (if you want to use the best English) "Ideally we want as little of this as possible.". Least doesn't change. Amounts considered "little amounts" do vary. So "as little as possible" would be the least amount. You also could say "...we want the least amount."
Yes Folks there you have it, another amazing dough making tip extravaganza. Thanks Jack! Love the videos
I use my proofer to defrost - on the slow cooker setting it is warmer if you want to hurry it up.
I use the big cartons of passata but there's obviously way to much to use. Luckily I own huge ice cube trays so I just put the passata into my trays freeze them then pop them into a bag. The fresh mozzarella is broken up onto greese proof paper freeze for an or two then pop into a bag.
Great tips and instructions Jack. You never disappoint and I could listen to you for hours :D
Thanks Jack, for the experimentation.
I freeze pizza sauce in ziplock bag. Make it thin like paper and for one pizza serving. When I need it rest in room temp in a metal tray. This way sauce defrost in a heartbeat 🌝🧡
Thank you so much! I hope your family is faring well during this time. I love your cheerful attitude, and your advice is always great!
Thanks Chris ☺️👊🏻
The comments from everyone are almost as fun and educational as you are :] I appreciate you trying to work on the table lighting, thanks Jack!! I think I write for everyone here how much your weekly visits mean to us.
Thanks Kathleen 🤗🤗🤗
I’m going to make some dough to freeze today. Thanks. I’m going to try thoroughly coating frozen dough with flour after freezing and when time to thaw will try placing the plastic bag in a sink full of cold water as one would with frozen meat or fish. Should thaw in the time the oven is heating. I’ll let you know how it goes.
Have you tried completing the entire pizza creation process and freezing it sauced, cheesed, and everything?
Sounds like a recipe for sogginess!
@@Hollyferris Yeah maybe except there's frozen pizzas in the stores which implies there must be a way, right? I did some googling after commenting and the most common method I found was to parbake the dough by itself. Let it cool. Then add the sauce, cheese, etc. and freeze it. So my game plan now is 1) learn how to make good crust and 2) try this parbake-freeze-business. At the very least, I expect a parbaked crust would freeze nicely and could be taken out of the freezer, sauced, cheesed, and baked.
I would fear that my pizza stone might take damage when I pop a frozen pizza on it...
@@kaethe__kerosin I just googled that and apparently frozen pizza on a stone can break the stone. So that is a real consideration. I'd be willing too cook the pizza straight on the rack though. I do right now with frozen pizzas. It's not ideal but sometimes dinner just goes bad, ya know? I rather have some good pizza in the freezer ready to go when dinner goes pear shaped.
Also, I think, due to the way I've been taught how masses change temperature, a flat pizza might thaw faster than round dough ball. At least the very least it would if the dough wasn't sauced and cheesed but just flattened out. Between the shape and the lack of moisture, it should warm up faster - I think.
@@jeanahollings Just bake the pizza as always on the stone, but for around 2/3 of the time. I do it with the sauce. Let it cool off completely on the counter, then optional add the toppings and freeze. And when you have a pizza emergency just bake the pizza without the stone. At this point it isnt really needed. I always make three pizzas, one to eat immedietly and the other two to freeze for later. Almost no difference (at least to me :D ).
Edit: I do this with bread rolls, too. Pre-baking them fridays and saturday and sunday the final bake. Fresh warm bread rolls for breakfast. :)
That microwave trick is perfect 👌
Thank you!
Love this video. Just getting into freezing pizza at home and this is such a help! Just a bit of advice from a camera operator's perspective (you may have already fixed these issues since march) seems like your ISO is set way to high as I can see a lot of digital noise in the shadow parts of the image. I assume your aperture is at a low number (F10/11) to get more in focus but you need a brighter light to compensate without needing to raise the ISO. Anyway, thanks for this video and hope any of that helps!
I got a lot of empty bags but I use masking tape to make my labels even so, saving the planet one freezer bag at a time. Also have a setting on my microwave 900 watt called inverter Turbo defrost; if you weigh your product you can set the timer by ounces. This has proved to be brilliant for defrosting slices of bread before toasting just for an example
To hurry up the defrosting I would put the frozen dough in a well sealed ziploc bag and put it in a bowl of hot water, changing the water as it cools off.
Not as quick as the microwave but won't cook your dough or kill your yeast.
This is freaking good. First time viewer. Your narration skills are crazy good. Good vibes from Buenos Aires!
Great tips...
What about pushing out the dough to shape and then freezing?
You know, a frozen pie crust ready for topping while it is frozen and straight into the oven???
Good to know after making my first batch of delicious doughs. I received my BWJ sourdough peels here in California in no time at all!
New bits I learned: 1: halfway rise before freezing. 2: Freeze on a tray, then transfer (I was bagging individually and freezing in one go). 3: Microwave defrost is possible.
Some thoughts: 1: What about slightly undercooking and freezing the whole pizza? What about defrosting in a freezer bag submerged in warm water?
Suggestion: pizza's should cook at at least 350C, get a pizza oven! Loving my Uuni.
Good call, to be discussed next week 🤗
Heya there! :) I would suggest to put that bowl and plate on the top of a pot, or a larger bowl, full of warm/hot water, rather than in the microwave (bleaH!) And give them a thin layer of olive oil, instead of flour, so they won't crack on the edges, and stay hydrated :)
Thanks Jack 👍🏻 .........glad the lighting improved at 4.2O😎 Everything look well light and nicely exposed from that point. The first part of the video was over exposed....had to put my sunglasses on😜
YEAH! Thanks Wendy, getting there! 🤗🤗🤗
The pineapple is so funny... Haha.
Thank you Jack. You help me a lot.
Still struggling on sticky dough.
😂 🍍 try episode 116 or BREAD SOS #5
I’ve never had a pizza emergency. Starting to feel like I’ve never lived. 😂 Seriously, thanks for the defrosting tips.
😬😬😬 not a pizza addict i seee, im over here like- delivery pizza, frozen pizza, homemade pizza, pizza bagels, pizza english muffins, pizza garlic bread, sometimes i put sommme marinara in my mac n cheese (TRY IT). Going to the gym now, gotta gooo 🤣
You have the most iconic British Accent! Makes me want to get your recipe for Banggers and Chips!
I love him, just everything about Jack & pizza = WONDERFUL 💙🍕💙
I just freeze them wrapped in plastic wrap and then in a freezer ziplock, they dont stick
when i need to unfreeze them then i take one out and in 20-30 min. its enough to unwrap them,
or unwrap them frozen both work
Thank you Jack. I found your channel a few weeks ago and have been compulsively watching through the back catalogue. My bread has improved tremendously - your style of giving explanations rather than fixed procedures is truly liberating. I've ordered a baking steel and can't wait to try a pizza at the weekend. Do you think it would be possible to make a sourdough pizza?
YES it is. Drop me an email and I’ll send you a recipe 👉🏻 info@bakewithjack.co.uk
UGH! I didn’t mean to hit send! What about shaping the dough into the shape of the crust, baking it for a shorter time and then freezing? So the crust comes out of the freezer ready to be loaded with toppings. Defrost first? What are your thoughts on this? THanks!!
I pop my dough in the fridge before I leave for work in the morning, and when I get home they are thawed, still cold (which is easier to work with than warm), and I didn't have to do anything! There are so many ways to get to that end result you are after that you shouldn't be afraid of giving it a go. Worst case is that you know what didn't work! 😉
Nice Chris ☺️👊🏻
Jack I make an extra 3 doughs to freeze every 2nd Friday. It’s a good thing not having to make pizza dough every Friday!
I can say from experience if your dough is in a well sealed container (vacuum seal is best) it will winter over in the freezer for at least a year. I have yeast stored in the freezer going back almost 3 years now and it's still viable. They are hardy little buggers. Your biggest concern with keeping dough in the freezer past a couple months is freezer burn! So if you get all the air out of your container that problem goes away (the same goes for your cheese.)
Thanks Jack, great teacher you are!
Have you tried rolling them out and individually freezing them, i have had fairly good success with your recipe, I didn’t make enormous bases, about 10” individually froze them put grease proof paper in between. They were more than acceptable for a mid week quick pizza, also i made garlic breads/pizza base out of them and froze those to.when the bases are rolled out they actually take about the same time to defrost as the oven and stone needs to heat up.
Good call! We’ll chat about this next week 🤗
To defreeze i use warm water: just put the frozen though in a zipper bag and the bag in lukewarm (body temp) water.
jack, what a helpful video..love ur videos...i have a question, can we freeze fully fermented dough..
They could also be frozen as prepared discs of dough and you could slide several into a large ziplock bag once solid.
Made your pizza dough for grandchild and they loved them On second batch of your hot cross buns. Tried 2 other recipes more like rock cakes but yours is easy to follow and lovely to munch
Amazing 🤗🤗🤗
You are an amazing teacher I learned so much from you
Please would you confirm whether or not pizza dough balls should be covered when placed in freezer for ‘open freezing’ for several hours on trays before finally placing into ziplock bags to freeze longer term. Does it not matter whether or not they are covered for these few hours??
I really appreciate this video and from my own experience I can't highlight the tipp to label your frozen goods enough. Just recently I defrosted something that was supposed to be savoy cabbage rolls but once defrosted I noticed that it was Indian spinach curry and the next day I defrosted something that was supposed to be pumpkin purree I needed for pumpkin bread and I am glad I tasted it before using it because it was a parsnip potato soup 😅
I can't tell you how many times that has happened to me. Why we think our "future selves" have a better memory than our right now selves is beyond me lol
😂😂😂 actually parsnip and potato bread sounds quite nice!
😂😂😂 I get it Kathleen, I always overestimate his abilities!
If I want 48 hour fermented dough . Do I ferment the dough in fridge for 48 hrs then freeze the portion ball or do I make the portion ball first then freeze it and thaw it out in the friege for 48 hrs ?
Thank you!! I loved this video and you have a great personality.
I can't believe it. I asked that question two days ago!
🤷🏼♂️ I can’t believe it either! 😜
Hey Jack do you have to do anything special to the Pizza dough when you make it to be able to freeze it and to have a marvelous pizza dough later?
Thanks for the info! Is it possible to minimize the time by defrozing the dough by putting it in microwave for 2 minutes in 800w and 6 minutes at 90w. What happens if u strecht the dough straight after that? I wonder lol. This because i have a lil pizza oven that heats up in 10 minutes. It would be great if it works lol. Im gonna try it asap
I just found this channel. Excellent!
It looks like you were on the brink of laughing the whole time which made the vid very enjoyable! A1 for presentation bro! 😂
🤣
Thank you!
You're welcome bro, keep up the good work!!
Sadly as someone who makes pizza in a wood fired oven all the time, there is a big trade off to the crust or puffiness of the crust when using frozen pizza vs fresh... you will notice a lesser rise even if you made it, froze it, 24 hours later defrosted and then used it. You will notice it looks a little lacking life and is more chewy.
It will still make a nice pizza set your expectations, it won’t look as good as a pizza made from fresh/chilled dough. It is however, convenient.
Also I have seen some frozen dough balls last several months for reference.
Half the battle with good dough is a good flour, so shooting for either a 00 Italian flour like Caputo Pizzeria, Nuvulo or dallagiovana is worth the spend...
If you want a more chewy crust better with lower home oven temps, a good solid high protein bread flour 12g+ but really as close to 14 is better if you can get it. NY pizza is made with this style of Flour. I like Caputo American or All Trumps in US.
The points about freezing sauce and cheese are great and when your only making one or 2 pizzas a week or ever few weeks. It’s a great way to portion and not waste a tin of tomatoes (especially if Sam Marzano as it’s expensive) and so you don’t throw out cheese.
Baking steel or stone in home ovens are a big performance improver to get some quality results and try to stay away from shop bought bagged mozzarella... it’s full of potato starch to stop it all sticking together and will burn fast in your oven... some good fior de latte or some low moisture brick cheese is the way to go.
Also if you have reflux/acid issues, stay away from dry herbs in sauce and add fresh... it will resolve a huge portion of the complaints.
Hope this helps anyone that is interested. 👍😉
(The above is based on my experience and is just my personal advice, it’s ok if you disagree with something but this is here to help those that need get started.)
Love this. I made a New Haven clam pizza yesterday, and I have a blob of dough left in the fridge. Should I let it puff up again before freezing it?
If you do it will defrost quicker.
Every home Baker must always be prepared for the unexpected
Thanks, that's the instructions i need!
To remedy the dry sides, have you thought about putting a paper towel over the dough before placing in the microwave? Obviously, you'd want to put flour on the towel first.
I always have fresh chillies in my freezer. They still taste great after unfreezing.
Hey Jack, I sell sweet bread and I usually stock plenty of frozen doughs in the freezer of my breadshop, so early in the morning I would defrost like 150 of them by leaving them in the trolley and then proof them afterwards which usually takes more than two hours, I was wondering if you know a better way (faster way) to thaw frozen dough, using microwave isn't an option since there are too many of them to defrost
I have watched a few videos about freezing pizza dough. They all say freeze dough balls. How about flattening the dough into the shape of the pi
This is a very good video. The content is really good in this one.
Quick question. So you do the first fermentation in the Fridge overninight before freezing... Is it possible we make the dough and Freeze straight away?
Yes but it won’t be as tasty / crispy when it comes out 👌🏻
@@Bakewithjack thanks Jack
I have a confession to make...every time I watch one of your videos I always respond in Captain Barbosa's accent "Thank Ya Jaaaaack!" #piratesofthecarribean
😂😂😂
🏴☠️
I alway make 4 330 grams pizza dough balls and store them in the refrigerator to eat trought out the week, that's right, I ate pizza 4 times a week, but i wasn't sure that I could freeze them. Thank you.
Enjoyed the video, thanks, hilarious showmanship 😅 (in a good way) 🎩
This extra 10 lbs. tells me I've had too many pizza emergencies.😆 All the same, thank you Jack!💜
😂😂😂
Many thanks Jack. I like the look of your white trays. Are you able to tell us where you got them from?
Nisbets 👌🏻
much better sound this time Jack!
YESSSSSSSSSS! 🥳 getting there!
Hi Jack, any tips on parbaking pizza dough made from sourdough?
Hey Jack, love the channel, my bread is soooo much better thanks to you.
Quick question - any alternatives/amendments to the method you can suggest if I don’t have a pizza stone.
Cheers 👍
I use a cast iron skillet and flat side of my griddle pan. I use our gas grill as much as I can, no heating the house and I can cook at 500. 10 minutes it’s done. You need gloves for the skillet and a peel for the griddle pan. I cook the griddle pan last so I can leave it on the grill to cool. With it being flat there is not an easy way to pick it up so using the peel and transferring the pizza to a baking sheet works best.
Appreciate your comment. May have to save up and just buy a stone. Don’t have any cast iron pans anyway
@@jdmc1979 you’re welcome, I also make it in a rimmed baking pan for a thick crust pizza.
Lost it at the "Emergency Mozzarella" 🤣🤣🤣
I definitely have had emergencies that could easily be solved with cheese.
😂😂
I stretch it out into pizza shape then freeze. Take it out of the freezer don’t thaw it, put on your toppings and bake from frozen. Just don’t put it on a hot stone or the stone will break.
this IS the video you've been looking forr 🤚
Obi Jack Kenobi 😉
I wish I'd waited till today before I froze my pizza dough 🙁 I put them in a floured bag. I've not yet checked on them. I'm struggling for fridge and freezer space to put big trays of things in at the moment 😖
Great video and tips as always Jack 👍
Oh dear! 😬
Thank You Jack!
Froze some dough last time, had no idea how to defrost. Cheers
Jack, can I do the same thing with sourdough bread dough?