I Feel Like I Invented the Freezer

Once again, I am drawing from Mike’s vast well of culinary expertise. I am making pizza dough and freezing it. It’s too cold to do anything else. I’m letting the dough rise partially, and then I’ll freeze it, and that will make it suitable for storage in vacuum bags. It’s hard to vacuum-seal soft food, but freezing will firm it up.

I also plan to break my sauce into two-ounce portions and freeze it. Each one is enough for a 12″ pizza. I won’t put any water or oil in it. Just the sauce base. Then I can staple the sauce bags to the dough bags, and I’ll have frozen pizza, ready to rock!

I may also break the cheese into 8-ounce portions. I’ll oil it before I freeze it. I made pizza with oiled cheese yesterday, and I’m sold on the idea.

This should be fantastic. Frozen dough is better than fresh, and oiled Gordon Food Service cheese is very good. And I won’t have to buy a gallon can of sauce every time I want a small pizza for lunch. Stapling the bags together will assure that everything is there when I need it.

Sadly, I have to go out in the chill to get more oil. But I think it’s worth it.

A reader suggested putting white cheddar in my cheese. I think I’ll try that today at lunch. The cheese I’m using is excellent (when oiled), but the flavor is not absolutely perfect.