HOW TO PROPERLY FREEZE THE PIZZA DOUGH

i even keep it for for four months one time so here you go guys we have a draw nice and properly saved welcome to the best pizza channel hello guys my name is welcome back to my channel today is going to be fantastic thank you thank you you're here and dedicating your time to watch my videos thank you so i'm gonna give you a thumbs up thank you uh after this if you're new and also if you are a pizza lover please subscribe to support my channel i have more than 400 videos just for you to become a pizza pro subscribe after this get excited because i'm going to show you finally today very special video that you're going to need this after thousand trust me thousands of people that ask me vito how to freeze the dough i'm going to show you how to properly freeze the pizza dough because every time we make pizzas and then we have dough left and then maybe today we feel good and we want to make a bunch of pizzas so uh and then of course not all the pizzas being used i'm going to show you how to properly freeze the dough because it's a way that over this year i study personally uh i did some experiments and everything and then i find the way how to properly freeze the dough in the perfect way so i hope you are going to share this video and i hope you're going to like this video first thing to do here is this pay attention we have to make sure that the dough is at the point of fermentation the point they is ready to use so at that point is when the dough is going to be in the freezer first thing to do here is let's reach the point of fermentation this way i'm going to show you what's the point of fermentation the point that he is ready to use because right now he's growing so it's going to be another hour or so so i'll see you in about one hour and then i'm going to show you uh the next step to properly freeze the dough here we go guys we just finished to make the pizzas fabulous pizzas [Music] still hot and take a look we have a lot of dough left so what we do the point of fermentation the right point to use the dough and the right point the right time to go ahead and freeze the dough so look at this this is the point of fermentation the right point or the of the dough when you're gonna use it take a look perfect not overproof not not less proof so we are going to close it right away everything no air voila and here you go guys now is the right time to go ahead and put it in the freezer so take a look we're gonna go ahead and just put just put exactly as it is flat surface straight don't put it like this i'm gonna okay so like you can see the dough is in the freezer nice gelato and now we let it stay like this two three months i even keep it for for four months one time and the dough was good or of course all these things like this big in the freezer is too much so uh i'm gonna let it freeze completely and i'm going to show you what to do next i'm going to put it in a way that you save a lot of space so i'll see you tomorrow good morning guys 24 hours best buy and here we go so i wanna properly uh save some space and probably uh save the dough in the freezer for a long time so this is the next step what to do after 24 hours this is what you're gonna do let's go ahead and let's uh take off the plastic like you can see the dough is nice and freeze completely frozen make sure you do this uh quickly don't spend hours this way you don't defrost the dough like you can see nice so now basically we have to detach the uh the dough you can go like this and then you see that the dough will get detached okay there we go voila so this is the dough like you can see nice and now that's how you properly save the dough in the freezer so each one one by one go ahead and let's close it all so there we go we got one and that's how we do it all of them well so now we're gonna go ahead and put it back all of this in the freezer simply now we have dough for for a couple of days so let's go back in the freezer and here you go guys we have a dough nice and properly save it so i'm gonna put it in the freezer and then i'm gonna like how i want to voila see nice nice so now i'm gonna wait a couple of days just to show you in the video but even like this you can stay in the fridge for a long time and then if you're going to take off all the air you can stay even longer so but like this is uh uh it's good for about three to four months i tried for after four months it was good so i'm gonna show you the next step very important the next step is very important so now that we have the dough in the freezer i'm going to show you the next step how to properly defrost the door so let's see in a little bit good evening so yes now i'm about to go to sleep and basically the day before at night take out the dough balls that we are going to need the dough balls that we are going to need for tomorrow so i'm going to make three pizzas tomorrow and here we go we have three pizzas so i'm gonna show you what to do next okay here you go guys the dough is nice and freezing so we need a pan any kind of pan it's not very important then that's what we're gonna do if you have semolina it's good if you don't have semolina go ahead and use the flour so let's put a little bit of uh semolina on the bottom then let's get our dough nice and freeze hello let's go ahead and let's put the the dough inside the pan just like that let's go ahead and let's place it right there now again a little bit of a semolina on top or flour in this case this way the plastic right there we're gonna put is not gonna go ahead and it's not gonna stick to the dough let's go ahead and let's close everything [Music] and here you go we're gonna go ahead and put the dough in the fridge just like that close it and now at this point we let we go to sleep we let it stay in the fridge overnight so i'll see you tomorrow morning good morning guys here we go let's take let's take our dough out and voila how do like a magic it's ready see nice we just check nice and soft because overnight in the fridge was uh slowly bring it back to temperature bring it back to alive basically we are ready to go ahead and make the pizza let me show you here you go the dough is ready and now i'm going to show you how to make the perfect pizza with this with this dough that we freeze a month ago yes you can freeze also two months three months ago take out the free take out the dough from the fridge one hour before this way the dough gets at room temperature let's go ahead and let's make the pizza there we go let's take out the plastic wrap like you can see the flower that we put before helps to not stick the dough to the to the plastic so that's uh how we find the dough right away nice we touch that it's not really really cold this way we don't have the black dots on the pizza let's take let's get the the semolina let's dump the simmering on top of the dough just like that don't be shy now that we put the flower on the on the dough let's stick it out just like that make sure you go around the dough needs to be taken out just like that there we go take a look let's put a little bit of flour on the floor this way we are ready to stretch on top just flip it over very important the rest of the dough let's go ahead and let's cover up again with the plastic wrap or whatever you have if you have a lid go ahead with the lid the important things that needs to be nice and covered otherwise this is going to go ahead and dry out if we're going to use it we keep it outside if you don't go if you are not going to use it let's put it in the fridge for uh one day it's good so there we go let's take it out now let's go ahead and stretch the pizza if your dough is a high hydrated don't stretch it too much you want to keep about 10 inches so now let's explode the bubbles there we have it otherwise they get they get black and let's go ahead and let's put let's make the classic cheese pizza just to show you virgin olive oil to help the cooking part let's get the peel pinch it and then get the peel under very easy now pinch it and let's make at this point let's make a little bit bigger and let's go ahead in the oven of course the oven is a little bit low because we see there is black on top but it's still good to show you the pizza how we'll cook the pizza usually cooks in about two minutes approximately and the pizza is nicely done and ready like you can see it's a perfect remember the oven was a little bit low so the but the the mozzarella starts to ready to bubble and when starts to bubbling that means it's burning so but this is just to show you the crust how it is and the crust come out perfect like a fresh like from yesterday i mean it's crazy now let's finish the pizza we put a little bit of basil on top of the pizza voila voila couple of lids the perfection people says that it's just pizza well i'm telling you it's not just pizza this is lifestyle little bit of olive oil and the pizza it's complete [Music] [Music] so now let's go ahead let's cut the pizza because this is the best part nice and crunchy take a look of the pizza voila nice it's full of air that's what we want nice soft crunchy in the same time and this is the best part the eating considering to please to leave a thumbs up and subscribe and thank you so much for the huge support [Music] outstanding [Music] you

Channel: Vito Iacopelli

Views: 305,121

Rating: 4.9547529 out of 5

Keywords: vito, iacopelli, pizzatv, neapolitan, pizza, napoletana, how, to, come, fare, funny, vice, VITO IACOPELLI, pizza napoletana, pizza at home, pizza dough, how to make pizza, How to freeze the pizza dough, Freeze pizza dough, How to storage leftover pizza dough, Leftover pizza dough, Freeze leftover pizza dough, Best way to freeze pizza dough, Best way to storage pizza dough, Leftover dough, Come congelare impasto pizza, how to make pizza dough, pizza dough recipe, how to store pizza dough

Id: PCQ0maTaTMA

Length: 14min 51sec (891 seconds)

Published: Wed Nov 25 2020