personal chef wrote:

> I'll agree with the oven idea for sure but would never recommend it.

Whatever that means.

> Good things come to those who wait. Cooking is elegance not a race.

What utter, fatuous nonsense. Cooking is merely cooking, not
some philosophical issue. This silly post seems to say that
there's only one way to get to any culinary conclusion, an
idea that's obviously absurd. Cooking is craft and technique.

The subject is proofing time. There are different kinds of
yeasts available that process at different speeds. There are
different temperatures for proofing that proceed at
different speeds. There are different flours that proceed at
different speeds. Looking at the possible permutations,
there's a wide range of times and techniques to get that
dough done.

> As for the best time to freeze. I would suggest that you shape your
> dough first after your proof. As your dough is coming to room temp from
> the freezer it will proof again. Therefore, you will not have the best
> dough. It'll turn gummy.

Nonsense again. Frozen bread doughs are standard commodities
for both professional and domestic kitchens. If your dough
is gummy, you're not handling it well. We used some frozen
doughs in all my restaurants.

There are three choices in freezing pizza dough exclusive of
toppings. Freeze it as a lump of raw dough. Freeze it as a
shaped piece of raw dough. Shape it, bake it and freeze it.
All three approaches work just fine. They just allocate the
time differently. Raw dough needs to thaw, be shaped and
finish-proofed before topping; a couple hours before pizza
hits the table. Shaped raw dough needs to thaw, be pressed
to shape and finished; an hour to table time. The baked
dough needs to be topped and be finish-baked; 15 minutes to
table time.

The best way is the one that fits into your style and needs.

> My only advice is things are done in cooking for a reason. Expediting a
> natural method of cooking only cause's problems.

Jayzus, do the empty pronouncements never cease...?

Again with the "only one way to do it" foolishness. Sounds
like there's no room for food science in this viewpoint.
"Expediting a natural method of cooking" is precisely what
technology is about. So I guess I need to build a fire in my
back yard every mealtime.

> Just remember the K.I.S.S. principle. (Keep it simple stupid)

There's a big difference between simple and simplistic.

> Hope this helps.

Right.

> Ray
> Personal Chef

Pastorio
A real chef.


> Frank103 wrote:
>> There comes a time in the pizza dough process when the dough has to rest for
>> 40 minutes or so in a warm place and double in size. A while back I read in
>> a microwave cookbook that the rising could be accomplished by microwaving
>> the dough in a bowl at power level one for 15 minutes, or whatever the time
>> was. Has anyone ever tried rising any kind of dough in a microwave?
>>
>> Also, when is the best time to freeze pizza dough? Would it be better to
>> shape the dough and freeze it before it's baked; or would it be better to
>> freeze the dough after it's baked? Any help is appreciated. Thanks.
>> Frank
>