I just make my pizza dough days in advance. I can cook it in a Dutch oven on the stovetop + under the broiler in 20 minutes total (I learned this method from Adam
Ragusea).
Is it like an Ooni or wood-fired or oven at 900°F? No. But it’s far and away better than Domino’s.
You know you can make a large batch of dough at once, right? Takes me maybe 15 minutes of actual active time to make 6 pizzas worth of dough. If you don’t use it in time, literally just take the dough, put some olive oil on it, throw it in the oven and you’ve got some bread to go with dinner.
Don’t freeze your dough. Screws up your gluten protein chains, and it doesn’t cook correctly, even with a thaw and proof. That’s why Pizza Hut’s dough is such a weird texture. If you wanna freeze, because of a large batch, par-bake the pies. That works much better.
I just make my pizza dough days in advance. I can cook it in a Dutch oven on the stovetop + under the broiler in 20 minutes total (I learned this method from Adam Ragusea).
Is it like an Ooni or wood-fired or oven at 900°F? No. But it’s far and away better than Domino’s.
So that magically erases time spent the previous day or letting frozen dough warm up?
You know you can make a large batch of dough at once, right? Takes me maybe 15 minutes of actual active time to make 6 pizzas worth of dough. If you don’t use it in time, literally just take the dough, put some olive oil on it, throw it in the oven and you’ve got some bread to go with dinner.
Don’t freeze your dough. Screws up your gluten protein chains, and it doesn’t cook correctly, even with a thaw and proof. That’s why Pizza Hut’s dough is such a weird texture. If you wanna freeze, because of a large batch, par-bake the pies. That works much better.