Ordering frozen pizza dough balls can be a great way to save space in your freezer and save time and money. But while defrosting pizza dough balls may not seem like a great mystery, if you don’t do it properly you could end up with dough that is soggy, and you could even try to unroll it while there are still ice chips inside – something that is nearly impossible to do and that will only end up making a big mess.
Instead, frozen pizza dough needs to be taken out from frozen and then defrosted in the refrigerator for ten to twelve hours. If you don’t have that much time, setting the dough out on a counter and allowing it to defrost at room temperature for two hours should also be plenty of time.
No matter how you’re defrosting your pizza dough, it’s extremely important to make sure that it’s always covered, either with plastic wrap or with a tea towel. Not covering up the dough will allow air to get at it and will very quickly dry the dough out. When you go to roll or toss it, it will easily crack and won’t shape nearly as easily as moist dough. Dry dough also cooks dry, and your customers will notice this with their first bite.
You might not think that defrosting your dough is rocket science; and it’s not. But there are a few steps you need to make sure are carried out properly so that your end product is exactly what you, and your customers, want it to be.
