Pizza Today - November 2018 - 28

you are opening the dough balls into
skins.
* Finished dough temperature.
For most consistent results and dough
performance it is suggested that the
finished dough temperature be targeted
between 65 F and 70 F with 75 F as
the upper limit. The idea is to limit
fermentation and get the dough frozen or
at least to an internal temperature below
45 F as quickly as possible.

* Scaling and balling. Get the
dough balls into the freezer as quickly
as possible. Immediately after mixing,
take the dough to the bench for scaling
and balling. The entire dough should be
subdivided into dough balls and into the
freezer within
20 minutes of mixing.
* Efficient freezing. Lightly oil the
dough balls and place onto sheet pans for
freezing, allow the dough balls to remain

undisturbed in the freezer for three
hours, then place into individual plastic
bags (bread bags) and close by simply
twisting the open end into a pony tail
and tucking it under the dough ball as
you place it into a box or storage carton.
Ideally, this should be done in the freezer
but if room will not allow for this make
sure the dough balls are bagged and
placed back into the freezer as quickly as
possible to prevent any possibility of thaw
or condensation forming on the dough
balls. Leave the storage container open
for the first 24 hours in the freezer, then
close or cover the container. Mark the
date of manufacture on the storage box
and you're good to go.
WHEN USING YOUR FROZEN DOUGH
BALLS, leave the container in the freezer

and remove the number of dough balls
you plan to use and bring them out to
room temperature. Place onto sheet
pans with about a two-inch separation
between the dough balls, place into the
cooler for slacking-out (thawing) 12 to
24 hours prior to use. It's best to bring
the dough balls out of the cooler and
allow them to warm up to 50 to 60 F
prior to opening them into skins for
making your pizzas. But in a pinch, they
can be used directly from the cooler.
Keep an eye on them during baking, as
there will likely be some bubbling that
will need to be addressed with a bubble
popper.
My preferred way to use the frozen
dough balls is a little different. I like to
remove the dough balls from the cooler
after the slacking-out period and allow
them to remain at room temperature for
60 minutes and then place them back into
the cooler for use later in the day or on
the following day. This procedure allows
for some fermentation to take place which
improves the overall quality of the pizza
made from the frozen dough balls. Any
dough balls not used during the planned
day should be able to be held over for use
on the following day. Do not attempt to
re-freeze the dough balls as this will just
result in more yeast damage and a dough
which will be more difficult to open after
slacking-out for the second time.

2 8 / P I Z Z AT O D AY. C O M / N O V E M B E R 2 0 1 8


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Pizza Today - November 2018

Table of Contents for the Digital Edition of Pizza Today - November 2018

Pizza Today - November 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Trending Topping: Beef
Glove Use
Employee Theft
On the Road: Pizza Taglio, Pittsburgh, Pa
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - November 2018 - CT1
Pizza Today - November 2018 - CT2
Pizza Today - November 2018 - Pizza Today - November 2018
Pizza Today - November 2018 - Cover2
Pizza Today - November 2018 - Commentary
Pizza Today - November 2018 - 4
Pizza Today - November 2018 - 5
Pizza Today - November 2018 - Contents
Pizza Today - November 2018 - 7
Pizza Today - November 2018 - 8
Pizza Today - November 2018 - 9
Pizza Today - November 2018 - Contributors
Pizza Today - November 2018 - 11
Pizza Today - November 2018 - Expo Spotlight
Pizza Today - November 2018 - 13
Pizza Today - November 2018 - Interact
Pizza Today - November 2018 - 15
Pizza Today - November 2018 - Conversation
Pizza Today - November 2018 - 17
Pizza Today - November 2018 - Man on the Street
Pizza Today - November 2018 - 19
Pizza Today - November 2018 - Tony’s Trending Recipe
Pizza Today - November 2018 - 21
Pizza Today - November 2018 - Road to Pizza Expo
Pizza Today - November 2018 - 23
Pizza Today - November 2018 - Destinations
Pizza Today - November 2018 - 25
Pizza Today - November 2018 - Knead to Know
Pizza Today - November 2018 - 27
Pizza Today - November 2018 - 28
Pizza Today - November 2018 - 29
Pizza Today - November 2018 - Trending Topping: Beef
Pizza Today - November 2018 - 31
Pizza Today - November 2018 - 32
Pizza Today - November 2018 - 33
Pizza Today - November 2018 - Glove Use
Pizza Today - November 2018 - 35
Pizza Today - November 2018 - 36
Pizza Today - November 2018 - 37
Pizza Today - November 2018 - Employee Theft
Pizza Today - November 2018 - 39
Pizza Today - November 2018 - 40
Pizza Today - November 2018 - 41
Pizza Today - November 2018 - 42
Pizza Today - November 2018 - 43
Pizza Today - November 2018 - On the Road: Pizza Taglio, Pittsburgh, Pa
Pizza Today - November 2018 - 45
Pizza Today - November 2018 - 46
Pizza Today - November 2018 - 47
Pizza Today - November 2018 - Product Showcase
Pizza Today - November 2018 - Pizza Today Yellow Pages
Pizza Today - November 2018 - 50
Pizza Today - November 2018 - 51
Pizza Today - November 2018 - 52
Pizza Today - November 2018 - 53
Pizza Today - November 2018 - 54
Pizza Today - November 2018 - 55
Pizza Today - November 2018 - The Marketplace
Pizza Today - November 2018 - 57
Pizza Today - November 2018 - 58
Pizza Today - November 2018 - 59
Pizza Today - November 2018 - 60
Pizza Today - November 2018 - 61
Pizza Today - November 2018 - 62
Pizza Today - November 2018 - 63
Pizza Today - November 2018 - 64
Pizza Today - November 2018 - 65
Pizza Today - November 2018 - 66
Pizza Today - November 2018 - Reader’s Resource
Pizza Today - November 2018 - Mike’s Monthly Tip
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