Pizza for dinner at all times feels like an excellent thought—till I come residence and notice somebody by no means put the dough within the fridge to thaw. (Alright, it was me, however by no means thoughts that.) Don’t change your dinner plans, and don’t get the microwave concerned. The quickest technique to safely thaw frozen pizza dough is with a chilly water tub.
Do not thaw pizza dough in a microwave
You don’t have to fret about rampant bacterial development whereas thawing pizza dough, however there’s one other threat you must mitigate when thawing yeast doughs: over-proofing. Thawing frozen dough within the microwave will inconsistently heat the dough. This can lead to some sections of the dough thawing and transferring on to the proofing stage, whereas different components are nonetheless frozen. Even in the event you knead the dough whereas microwave thawing briefly bursts, it is inconceivable to squeeze and mash the frozen sections with the softened ones. By the point the middle of the dough has turn into pliable, you could have spent a lot of the yeasts’ proofing energy earlier than it even hit the oven.
You may attempt the much less radical thaw of merely putting the icy blob on the counter—however relying on how heat your home is, you should still run into the issue of uneven thawing, and probably proofing the skin of your dough whereas the middle is frozen. Moreover, this technique additionally takes three to 6 hours.
Thawing pizza dough in a single day within the fridge
When you’re good at planning forward, the simplest, chillest technique to thaw frozen pizza dough is in a single day within the fridge. It’s hands-off, and the dough can slowly return to a pliable state safely. Because it will not get hotter than 41°F, there is no concern of speedy proofing and blowing all that leavening energy. That being stated, the fridge-thaw takes ten hours or extra. Once you’re brief on time, the methods to heat one thing up with out making use of aggressive warmth are restricted: That’s the place the chilly water tub is available in.
Since water is a greater conductor of warmth than air, this chilly dip within the pool will thaw the dough notably sooner than the fridge ever may. The danger of uneven thawing is considerably lowered with chilly faucet water hovering round 50°F to 60°F. Thawing with a chilly water tub additionally takes little or no time, which is why this technique works for frozen meats as nicely.
How one can thaw pizza dough with a chilly water tub
Wrap the frozen ball of dough in a plastic bag and push the air out earlier than you tie it off. In case your dough is already in a plastic bag, you’re one step forward. Forcing the air out earlier than you seal the tip will maintain the dough from floating within the water tub. Fill a big bowl with cool faucet water. The bowl must be sufficiently big for the dough to take a seat inside. Put the bag of dough within the water, and depart the tail of the bag outdoors the bowl to stop water from getting inside.
Sit a small pot or one other bowl on prime of the dough and fill it with water. It will act as a weight to maintain the dough from floating. A one pound disk of pizza dough will thaw in about 45 minutes. When you’re thawing greater than that, add 15-45 minutes to that point. Sometimes come round and prod the dough to see the way it’s thawing. When you’re having hassle retaining it submerged, simply give it a flip each quarter-hour. As soon as the dough is pliable by means of to the middle, dry the bag and use your dough.
This chilly water tub method will guarantee the skin of the dough doesn’t start proofing considerably sooner than the middle of the dough earlier than it’s prepared to make use of. Hold that in thoughts earlier than you ask your self, “Why don’t I exploit boiling water to make it thaw even sooner?” Keep in mind the objective is to maintain the dough from heating inconsistently. Use the 45 minutes of thaw time to mise en place your toppings, and get the oven preheated. Then as soon as your dough’s able to sling, you’ll be prepared for it.
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