Can we call this national make-pizza-at-home week? That would make me really happy. Why? Because pizza at home is so good, so easy, and so so affordable.
via ruhlman.com
YES. I've been making lots of pizza, lately: a shaved asparagus pizza, a radicchio and gremolota pizza, a roasted fennel and Italian sausage pizza, &c.
Here's what I do: the day before I want to make the pizza, I make the dough [1]. I let it rise for around three hours, then I put it in the refrigerator to sit, overnight. The next night, I make the pizza, and we eat it. The (delicious) end.
Do you know if you can freeze pizza dough? I have been making it recently in our breadmaker. However, I usually don't plan ahead very well so then I have to wait a few hours to make dinner as the dough rises. Side note: do you blanch the asparagus before putting it on the pizza or does it cook in the oven?
Posted by: Kristin | June 21, 2010 at 08:56 AM
Kristin: I think you could probably freeze it? In that post, Ruhlman says, " You can probably freeze it (don’t see why not, though I’ve never tried)". I've never tried it either.
What I do is, I make some over the weekend (for 1-2 nights of pizza), and then I refrigerate it. It keeps for a couple of days in the refrigerator (I've kept it for up to 3-4 days).
And no, no need to blanch the asparagus for the shaved asparagus pizza--it's thin enough that it cooks in the oven.
Posted by: btrott | June 21, 2010 at 09:29 AM
You can definitely freeze pizza dough. My mom used to travel with a cooler in the trunk to New York City to buy dough from her favorite restaurants.
Posted by: David Jacobs | June 21, 2010 at 09:37 AM