LogFAQs > #953335381

nice, generally when i make pizza dough like that i make a huge batch and dont proof the dough at all before i freeze it. i've found after lots of testing that if i shove the dough in the freezer in seperate bags onto a chilled metal pan and get the dough to freeze as quick as possible i end up with a much better rise when i actually use the dough. generally to thaw it i just take out a dough and shove it in the back of the fridge, it needs at least 24 hours to thaw and slow proof that way but its best to give it 3+ days.

i do wonder though, how you cook the pizza. i've yet to get any good char on mine.

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Taarsidath-an halsaam.
Quando il gioco e finito, il re e il pedone vanno nella stessa scatola