Fresh pizza dough from the store can be used in several different ways. You can bake it into one large pizza, or you can use it to make individual calzones or mini pizzas.
You can even make individual servings of personal-sized pizzas and freeze them for later use.
Defrosting the dough before you use it will help your pizza cook evenly and produce desirable results, no matter what type of preparation you choose to do with it.
Remove the dough from the freezer bag, place it on a plate that can be used in a microwave, and then cover it with a bowl to shield it from direct heat.
The dough should be defrosted in the microwave using the defrost option for a total of 2.5 minutes.
This article will tell you how to defrost pizza dough safely and effectively so that your next pizza night will go off without a hitch!
Supplies You Will Need
- a baking sheet or pizza stone
- pizza dough (fresh or frozen)
- a bowl of warm water
- a plate or cutting board
- flour (for dusting)
- toppings of your choice (e.g. cheese, pepperoni, ham, mushrooms, olives, pineapple, etc.)
- olive oil (optional)
- salt and pepper the pizza dough on a cutting board or plate, using as much as you would like
- sprinkle the surface with flour so that it doesn’t stick to the countertop
- lay the dough out on a clean surface that has been dusted with flour and stretch it out by hand until it is about 12 inches in diameter
- lay the dough on a baking sheet, sprinkle it with olive oil if desired, and place toppings of your choice evenly over the crust
- cut any excess toppings off if necessary
- brush edges of the crust with egg wash (or egg yolk mixed with a tablespoon of water) to give them more flavor when they bake and keep them from getting too dry
- cover the pan loosely with plastic wrap or transfer it to another container and store in the fridge for at least 8 hours before baking
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6 Ways To Defrost Pizza Dough
1. Preheat your oven to 350 degrees Fahrenheit. Place the frozen pizza dough on a baking sheet and bake for 10-12 minutes. Remove from the oven and let cool before handling.
2. Place the frozen pizza dough in a bowl of warm water. Let sit for 5-10 minutes until the dough is soft enough to work with. Drain any excess water before proceeding.
3. Place the frozen pizza dough on a countertop or cutting board. Use a sharp knife to score the dough into small pieces, then carefully use your hands to pull the dough apart into manageable pieces. The dough should be slightly stiffer than fresh dough but still pliable.
4. Microwave frozen pizza dough on high power for 30 seconds at a time until it’s warmed through and handled easily.
Please do not leave the dough unattended while microwaving, as it will continue cooking when you take it out.
5. Transfer the freezer bag containing the frozen pizza dough to a pot of boiling water (or any other heated liquid). Cook over medium heat, occasionally stirring, until the dough becomes malleable.
6. Wrap individual pieces of hard butter in wax paper (parchment paper), then put them back in the freezer bag with your frozen pizza crusts, so they stay cold and pliable during storage!
Defrost Pizza Dough Without Sacrificing Quality
Pizza dough can be a bit finicky. If you don’t defrost it properly, you risk ruining your pizza altogether.
But if you take the time to do it right, you’ll be rewarded with a delicious, fresh-tasting pizza.
Here’s how to defrost pizza dough without sacrificing quality
1) When you get home from the grocery store or supermarket, remove your dough from its original packaging and place it in a large ziplock bag.
It should be big enough for all four balls of dough. Ensure all four balls are touching, and seal the bag shut before refrigerating them overnight.
2) When you’re ready to use your frozen pizza dough again, set it out on the countertop until they reach room temperature (approx 2 hours).
Then cut into four equal portions and wrap each ball individually in plastic before placing them back in their original packaging or a large bowl and refrigerating them overnight until they’re ready to use again.
3) Remove the desired amount of dough when ready to make your pizza and place it on a well-floured surface. You’ll want to knead it by hand so that you break up any air bubbles.
4) Roll it out into a 12-inch circle. Place some sauce and toppings on top of the rolled dough before adding cheese or other toppings like spinach, olives, sausage, peppers, etc., as desired
5) Once all ingredients have been added, fold edges over using fingers or floured rolling pin
6) Transfer the pizza to a preheated baking sheet
7) Cook at 400 degrees Fahrenheit for 15 minutes
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Frequently Asked Questions
Q1- How long does it take for frozen pizza dough to thaw?
On average, frozen pizza dough takes about 24 hours to thaw. If you’re in a hurry, you can speed up the process by putting the dough in the refrigerator for a few hours or setting it out on the countertop at room temperature.
The best method is to put the dough in the refrigerator and then take it out when you want to use it.
That way, it’ll be ready to go as soon as you need it. Be sure not to wait too long, or else the dough will start to get freezer burn!
Q2- Can you thaw out pizza dough?
Whether you forgot to take your pizza dough out of the freezer or you want to plan, it’s important to know how to defrost pizza dough properly.
After all, no one wants a soggy, unripe crust. Here’s a step-by-step guide on how to thaw out your pizza dough, so it’s ready for baking
1) Remove frozen dough from the fridge and place it in a bowl of room temperature water.
2) Let the dough sit in this bath for 5 minutes before placing it on a paper towel and letting it sit until fully thawed.
3) Take care not to leave the dough sitting too long after being removed from the ice bath, as this will cause condensation, making your crust wet and soggy.
Q3- How do you get the pizza dough to room temperature quickly?
If you’re in a hurry, the best way to defrost pizza dough is to place it on a baking sheet and let it sit at room temperature for about 30 minutes.
You can place the dough in the refrigerator overnight if you have more time.
When you take the dough out of the cooler, cover it to prevent drying and allow it to temper for up to 150 minutes or until the dough ball reaches a temperature of 50°F.
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