Pizza Today - July 2024 - 25

large, they can actually play a role in
destroying gluten structure (especially
when you thaw your dough).
Another plus to freezing is to slow
down if not completely halt yeast
activity. Because of this, you will want
to proof your dough at an ambient
temp for an hour or two before freezing
to get the process started as well
as to help develop some flavor. Once
the dough is frozen, fermentation is at
a standstill. Microbial growth is also
slowed down preserving your dough in
a near perfect state. During freezing and
thawing, some yeast can die. So, for the
recipes with the intention of freezing
raw dough, you will want to add a little
extra yeast to ensure it bounces back and
cooks the way you want after thawing.
Freezing is a near perfect way to
preserve cooked doughs whether
it's a loaf of bread or a parbaked
shell. But there are some cons usually
associated with poor storage or not
thawing correctly.
To preserve a frozen item correctly,
air is your friend and enemy. Air flow
helps drop temperatures quickly, but
exposure to air can create ice crystals
that hurt doughs as well as create off
flavors. With parbaked doughs, vacuum
sealing can be destructive to the desired
crumb and texture when you want to
thaw it for use.
For thawing doughs, those ice crystals
are going to melt and water is going
to be released. For thawing parbaked or
fully baked dough, thawing completely
is crucial, but the temp at which you
thaw is the key since it's already baked.
Too high and the middle might not
thaw completely or it may not crisp
the way you want before the outside
is brown. For raw doughs you will
want to ensure the dough has thawed
completely - because trying to stretch
dough that has ice crystal in the middle
will not stretch well and will tear more
easily. Because of air flow, the outside
is always going to thaw faster than the
inside, so having a system of thawing
at proper temps is key if you choose to
freeze.
Freezing has gotten a bad rap in the
last few decades because it's associated
with ultra processed foods, and
the media world has told us if you eat
frozen foods you are lazy and fat. But
freezing can be one of the most versatile
tools in your kitchen, if done correctly.
Just as we have learned about time and
temperature affecting our dough's flavor
and performance, freezing is another
technique a pizzeria can implement to
increase production, streamline
processes and be an aid if used correctly.
LAURA MEYER is the owner of Pizzeria
da Laura in Berkeley, CA.
http://www.univexcorp.com

Pizza Today - July 2024

Table of Contents for the Digital Edition of Pizza Today - July 2024

Pizza Today - July 2024 - CT1
Pizza Today - July 2024 - CT2
Pizza Today - July 2024 - Cover1
Pizza Today - July 2024 - Cover2
Pizza Today - July 2024 - 3
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Pizza Today - July 2024 - 5
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Pizza Today - July 2024 - Cover3
Pizza Today - July 2024 - Cover4
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