Comments on: Jim Lahey Slow Fermentation Pizza Dough

By: Url.Org

Url.Org — Thu, 28 Feb 2013 18:15:45 +0000

Like many people, I like to get a prepared carry out pizza occasionally.

If you don’t, then you will have to bake each loaf separately.
Once the consistency is there, I knead for about a minute.

By: ShootToCook

ShootToCook — Mon, 30 Jul 2012 16:57:19 +0000

So, freezing wasn’t the worst thing in the world but it wasn’t the best. The flavor was still great, but after being frozen the dough wasn’t as light and fluffy as it was before it was frozen. For the best results I would say that you shouldn’t freeze it. That said, making a pizza with this dough from the freezer is way tastier than pulling a pre-made pizza out of the freezer for a quick weeknight dinner.

By: Nam (required)

Nam (required) — Mon, 30 Jul 2012 11:45:25 +0000

that last comment was from march 2012, now it is august 2012 and still no update. lahey specifies that the dough would last three days in the refrigerator and should not be frozen, so i’m probably not the only one who is interested in if and how the dough survived freezing. good idea to brush with olive oil, i’ll try that next time.

By: Kimberly

Kimberly — Mon, 05 Mar 2012 18:27:23 +0000

My mouth is watering! Both of those pizzas look amazing, and I really want to try this dough method … thanks for sharing!