Frozen Pizza Dough: The Secret to a Perfect Crust

Freezing Pizza Dough: Fermented vs. Unfermented Spain - A recent experiment by home cook Marcpizza_ has revealed surprising results about freezing pizza dough. Marcpizza_, known for his pizza-making videos, compared the results of baking frozen pizza dough that had been previously fermented against dough that hadn't undergone fermentation. Both doughs were prepared identically, with the only difference being fermentation time (3 hours vs. 1.5 hours). After freezing, both were thawed and made into pizzas using the same ingredients and baking process. "After baking, the difference was striking," Marcpizza_ commented, pointing out the superior alveolus formation in the crust of the fermented dough. The visual difference is clearly seen in the video. This simple experiment offers valuable insight for anyone making pizza at home, suggesting that pre-fermentation significantly impacts the final product, even after freezing. The experiment's success highlights the importance of proper dough preparation for optimal pizza crust, even with the convenience of freezing.