Most pizzerias use a retarded dough formulation, a formula with only 0.25%
to 0.5% yeast which is allowed to slowly ferment in a cooler for 24-72
hours. The slow ferment improves the texture of the finished skin and
allows flavors to develop. It is also good for dough management and
reduction of waste. Raising the dough quickly may give you the "puff" of a
good dough, but not the flavor.

LabRat


"personal chef" > wrote in message
ups.com...
> I'll agree with the oven idea for sure but would never recommend it.
> Good things come to those who wait. Cooking is elegance not a race.
> 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.
> My only advice is things are done in cooking for a reason. Expediting a
> natural method of cooking only cause's problems. Just remember the
> K.I.S.S. principle. (Keep it simple stupid)
>
> Hope this helps.
>
> Ray
> Personal 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
>