i am making pizza from scrach i made too much dough i want to freeze it do i have to cook it first?

Question

i would like to make extra pizzas and freeze them do i need to cook the bases first ?

Answer 1

It's best if you don't cook them first. The dough will freeze and thaw like you just made them. Yummy. I love homemade pizza. Now I think I'll make that for dinner!

Answer 2

Pizza

2 pounds, 3 ounces (1 kilogram) strong bread flour
1 ounce (30 grams) sugar
1 ounce (30 grams) salt
1 ounce dried yeast
1 pint (565 millilitres) tepid water
2 tablespoons olive oil

Put the flour onto a work surface or use a bowl, if you are short of space. Using your fingers, make a big well in the middle of the flour. Add the sugar, salt and yeast then pour in the tepid water and olive oil. Using a fork, make circular movements from the centre moving outwards, slowly bringing in more of the flour until all the yeast mixture is soaked up. This should be starting to look like dough now so you can start to work and knead it until it is smooth. This should take around 4 minutes. Roll out to a sausage shape and divide into 8 or 10 balls, depending on how large you want the pizzas to be.
Flour the surface and roll each pizza out to about the thickness of 3 beer coasters (1/3 of an inch). They don't have to be perfectly round, they should look home-made. Place each pizza on a lightly oiled and floured piece of tin foil. Flour the top of the pizza, placing another on top of it. Flour that and repeat this until all the pizzas are stacked together. These can be frozen for a couple of months, placed in the fridge for 10 hours, or cooked straight away. Lightly top with your chosen topping (the simpler the better) and bake directly on the oven bars for 10 minutes at your oven's highest temperature.
Toppings:

Tomato:
8 plum tomatoes
Sprinkle dried oregano
Drizzle olive oil

Answer 3

Freezing Pizza Dough:
Let the batch rise once, then punch it down and separate it into pices, each large enough for one crust. Shape the pices into balls, then flatten them into disks and wrap separatelin in heavy plastic wrap or freezer bags. The dough will keep in the freezer for up to four months. To thaw, place the dough in the refrigerator the night before you are going to use it, then let it warm completely to room temp before shaping.

Answer 4

i know you can freeze raw dough but it goes a funny colour, and is very hard when you defrost it and cook. thinking about it ,the pastry they sell in shops is frozen, but you don't defrost it, you cook from frozen, you will h
ave to shape it first,into pizza bases, before you freeze it you can cook it first that works too!

Answer 5

look under cdkitchen.com....freezing pizza dough...the reason i know the address i wanted to do some here recently...this is what i found

Answer 6

no you don't have to. It's actually better if you don't. Just make sure to wrap it well or use a food saver to protect it from freezer burn and use it within a few months.

Answer 7

No just wrap tightly and bang in the freezer same as pastry.

Answer 8

Never do that. Place in a zippie bag or cling film really tight. When you need it allow to defrost and your off....

Answer 9

No, just wrap it in cling film. Make small individual balls, easier to defrost

Answer 10

just wrap in freezer bag and push all the air out of the bag before you seal it up.