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Part baking dough

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bimbo123456 | 18:34 Wed 12th Mar 2008 | Food & Drink
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Third time lucky!! I am trying to find out how to part cook pizza dough to stop it rising. Like the bases you find in the shops. any ideas. I have tried freezing the fresh dough with limited success.

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Make the pizza as soon as you finish making the dough ... I've done it many times. Or, you could let the dough rise and knead it over just before you make the pizza. I've done that also. Instead of making one pizza, make two.
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The whole point of the process is to prepare the base and store it until needed....it should keep a while. I do make and use it straight away but when expecting guests it is handy to not have flour up to elbows!!
Leave the dough in the fridge until you are ready to make the pizza. When ready, put the oven to heat while you roll out and shape the dough, add your sauce and topping/s and stick in the oven.

I like pizza so I make it all the time; I leave my dough in the fridge until I'm ready to actually bake the pizza.
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I want to part bake it!!!!!!!!! No room in fridge...too full of other goodies. If you don't know the answer to my question stop putting answers up as I think someone has.
I think that this may be of help, at least it is worth a try. Roll out your dough, prick the surface with a fork, and cook in a pre-heated oven ,Gas 5, for 15 mins. This should end the action of the yeast. Transfer to a cooling tray and store as you wish until ready to use. Good luck.
I would of thought putting the dough in a cool place would slow down the rising process. As it is bacteria in yeast, they should slow down or become dormant being frozen or chilled.
The dough still rises in the fridge but not as much or as quickly as when it's outside of a cool environment.
I've had good results with freezing pizza dough - I simply roll it out to the size I want, add some tomato (say pasta) sauce, chopped fresh onion, mushrooms, peppers etc, slices of mozzarella cheese and then cover with cling film and freeze. When I want to cook the pizza, I simply remove from the freezer and pop into a COLD oven and turn the heat up to 200 deg C. In other words it goes into an unheated oven which gradually heats up both oven and pizza and as the heat penetrates the yeast dough, it rises up again. You really do need to pop your frozen uncooked pizza into a non-preheated oven though, or this won't work !
... yes Jugglering, I do it your way also and get excellent results. You must be a great cook! x
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Bromsgrove...thanks for being the only one to answer my question. I will try it tomorrow XX

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Part baking dough

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