HOW TO PROPERLY FREEZE THE PIZZA DOUGHMar 11, 2022
I even keep it for four months once so here you go guys we have a nice well kept giveaway. Welcome to the best
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doughi'm going to show you how to
doughbecause every time we make pizzas and then we have dough left over and maybe today we feel good and we want to make a bunch of pizzas so uh and after of course not all the pizzas are used, I'll show you i'll show you how to
properlyfreeze the dough because it's a way i studied personally for this year uh i did some experiments and everything and then i figured out how to properly freeze the dough in the perfect way so i hope you'll share this video and i hope you like it like this video, the first thing you need to do here is pay attention, we need to make sure that the dough is at the point of fermentation, the point that it is ready to use, then at that point is when the mass leaves. to be in the freezer the first thing you do here is get to the fermentation point like this I'm going to show you what the fermentation point is the point that it's ready to go because right now it's growing so it's going to be another hour Give or take see you in about an hour and then I'm going to show you the next step to properly freezing the dough here we go guys we just finished making the pizzas fabulous pizzas still warm and check it out. we have a lot of dough left so we do the proofing point the right point to use the dough and the right point the right time to go ahead and freeze the dough so look at this this is the proofing point the right point or the one for the dough when you're going to use it check out perfect not too proof not less proof so let's close it right away all airless done and here you go guys now is the right time to go ahead and put it in the freezer so take a look we're going to go ahead and just put it exactly as it is straight flat surface don't put it like that I'll be fine so you can see the dough is in the freezer nice ice cream and now we'll leave it like that two three months I even go for four months once and the dough was good or of course all this big stuff in the freezer is too much so I'll just let it freeze completely and show you what to do next.
I'm going to put it in a way that saves a lot of space so I'll see you guys tomorrow good morning guys 24 hours better buy one and here we go so I want to save a little space and probably keep the dough in the freezer for a long time time, so this is the next step, what to do after 24 hours, this is what you're going to do, let's go ahead and move on. remove the plastic as you can see the dough is fine and freeze completely frozen make sure you do this quick don't spend hours this way don't defrost the dough as you can see right so now we basically have to separate the uh the dough you can go like this and then you see the dough will come off ok there we go voila so this is the dough as you can see right and now this is how you properly store the dough in the freezer so each one by one go ahead and let's close it all so there we go we got one and that's how we do it all right so now we're going to go ahead and put this all back in the freezer just now we have dough to last us for a couple of days so let's go back in the freezer and here you go guys we got a nice proper dough have it so I'm going to put it in the freezer and then I'm going to like how I want it to look good voila so now I'm going to wait a couple days just to show you in the video , but including I use it like this you can stay in the fridge for a long time and then if you're going to get all the air out it can stay even longer but that's the way it is uh uh it's good for about three or four months.
I tried it after four months. ok i'll show you the next step very important the next step is very important now that we have the dough in the freezer i'll show you the next step how to properly defrost the door so let's see in a bit good night then yeah Now I'm going to sleep and basically the night before I take out the dumplings that we're going to need the dumplings that we're going to need for tomorrow so I'm going to make three pizzas tomorrow and here we go we've got three pizzas so I'll show you what to do next, okay, here you go guys, the dough is good and frozen. ng so we need a pan any kind of pan it's not very important so that's what we'll do if you have semolina it's good if you don't have semolina go ahead and use the flour so let's put some semolina on the bottom then put our dough in nice and freeze it hello let's go ahead and put the dough inside the pan like this let's go ahead and put it in there now again a little bit of grits on top or flour in this case like this the plastic right there that we're going to put it's not going to go ahead and it's not going to stick to the dough let's go ahead and close everything and here you go let's go ahead and put the dough in the fridge just like this close it and now at this point we let it go to sleep we leave it in the fridge overnight so I'll see you tomorrow morning good morning guys here we go let's grab get our dough out and voila how do we do like a magic it's done look good we just double check it's nice and soft because overnight in the fridge It was uh slowly bring it back to temp bring it back to life basically we're ready to go ahead and make the pizza let me show you here you go the dough is ready and now i'll show you how to make the perfect pizza with this with this dough that we frozen a month ago if it can be frozen also two months ago three months take out the free one take the dough out of the fridge an hour before in this way the dough is brought to room temperature go ahead and make the pizza there we go we go to remove the plastic wrap as you can see the flower that we put before helps to prevent the dough from sticking to the plastic that's how we found the dough right away well we touch that it's not very very cold in this way we don't have the black dots on the pizza we're going to take the grits we're going to throw the simmer on top of the dough so don't be shy now that we put the flower on the dough we're going to stick it out like this make sure you flip the dough nee ds to take out like this just here we go let's take a look let's put some flour on the floor like this we're ready to roll it out just turn it over very important the rest of the dough let's go ahead and cover lift it up again with the plastic wrap co or whatever if it has a lid go ahead with the lid the important things need to be good and covered otherwise this will go ahead and dry out if we're going to use it we keep it outside if you're not going if you're not going to use it we're going to put it in the fridge for uh one day it's good so here we go let's take it out now let's go ahead and stretch the pizza if your dough is high hydrated don't stretch it too much you want it to be about 10 inches so now let's pop the bubbles there we have it yeah they don't turn black and we go ahead and we're going to put we're going to make the classic cheese pizza just to show you virgin olive oil to help the cooking part let's take the shell out pinch and then place the shell under very easy now let's pinch and do at this point let's make it a little bigger and move on in the oven of course the oven is a little low because we see that it's black on top but it's still good to show you the pizza how we'll cook the pizza so g eneral cooks in about two minutes or so and the pizza is well cooked and done as you can see it's perfect remember the oven was a little low but the mozzarella is starting to get ready to bubble and when it starts to bubble that means it's getting burning but this is just to show you the crust as it is and the crust comes out perfect as fresh as yesterday i mean that's crazy now let's finish the pizza we put some basil on top of the pizza voila voila a couple of tops la perfection people say it's just pizza well i'm telling you it's not just pizza this is lifestyle a little bit of olive oil and the pizza is already complete so now go ahead let's cut the pizza because this is the best part nice and crispy check out the pizza voila it's full of air that's what we want nice soft and crispy at the same time and this is the best part of eating considering please leave a thumbs up and subscribe and thank you very much for the great excellent support you
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