8 Frozen Pizza Dough...Does it Work?

"When the moon hits your eye like a big pizza pie....that's amore ~"
My hubby loves pizza.  Thin crust.  Thick crust.  Any shape or form.  As long as it's pizza.

Peter Reinhart's recipe in the Bread Baker's Apprentice is the best recipe I have ever worked with for pizza dough.  When I made it last, I shaped the dough into 6 oz. portions and froze 3 of them.  I just oiled each ball lightly, wrapped it in plastic wrap and put them in a freezer bag.

I pulled the dough out of the freezer the night before and put it in my fridge.  Took it out for an hour to bring to room temperature.  I wasn't sure what to expect...
I you love bubbles in your pizza dough (I know I do!), you need to stretch out your dough, do not use a rolling pin.  Dip your hands in flour, lay the dough across your fists and carefully stretch it by bouncing the dough and going around in a circular motion.
I like to lay the dough on a pizza peel sprinkled with cornmeal and stretch it from the edges, pulling and tugging as I go.  I haven't mastered the dough throwing/tossing thing...
The result?  A thin, crispy crust, full of flavor and...yes....holes!  If you want this recipe, purchase a copy of The Bread Baker's Apprentice or look at the post from 101 Cookbooks.

For my hubby?  He got his pizza pie that is full of amore ~ UPDATE:  frozen dough does not rise after sitting in the freezer for more than 3 months.  Make sure you mark your packages and use the dough before the expiration date!

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