Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Pizza Dough
0

9 posts in this topic

Can pizza dough be made ahead of time? If so, how should it be stored?

0

Share this post


Link to post
Share on other sites


Ads by Google:

I use Astoria Mills pizza dough mix. I routinely make a double batch and keep half in the fridge for a day or two. It is at least as good if not better on the second day. I think they even claim that it can be frozen, though I have never tried it.

0

Share this post


Link to post
Share on other sites

Do you keep it in a ball after it rises and then store it?

0

Share this post


Link to post
Share on other sites

Do you keep it in a ball after it rises and then store it?

Sorry I'm late to answer. Didn't have my notifications set.

Yes, I just keep it in a ball and refrigerate it. It needs to come to room temperature before you use it. That's not such a big deal unless you are in a hurry: just flatten it partly and then let it warm before really forming it.

Also, did I say "double batch"?! I meant that I make a half batch and then save half of that. My wife and I cannot eat huge quantities of pizza, even if it is gluten free. Here's how I make the pizza:

I bought an 11" square cast iron griddle without a handle that just fits into my toaster oven. I get it warming up at 425 and then make the pizza. I mash the dough out on a floured (yes gluten-free flour) board, drizzle on some olive oil to give it that nice Italian flavor, then put some sliced onions, tomatoes and tasty cheese (not mozzarella) on it. Some cooked bacon or other smoked meat gives it a wood-fired flavor. Then I grease the griddle with some coconut oil (best vegetable oil to use on cast iron that I have found) and slide the pizza onto it. It cooks hot and fast and tastes great. Top with some fresh basil and grated parmesan if you have it.

0

Share this post


Link to post
Share on other sites

Have you tried to par cook the crust and then wrap and freeze it?

I have worked on a few recipes that actually improved in texture after freezing.

0

Share this post


Link to post
Share on other sites




Have you tried to par cook the crust and then wrap and freeze it?

I have worked on a few recipes that actually improved in texture after freezing.

This is my preferred way of making it, too. So convenient for those days you've just got to have pizza STAT!

0

Share this post


Link to post
Share on other sites

What does it mean to "par cook" it?

0

Share this post


Link to post
Share on other sites

Since love2travel is offline, parboil is equivalent to blanching, enough cook to stop the spoiling process, but not the whole way, and par bake is cook halfway, so it is no longer raw and subject to rising, but still needs to go back in the oven for the finishing bake. Like the semi-baked rolls you can find in the supermarket that you pop in the oven for the final 5-10 mins.

0

Share this post


Link to post
Share on other sites

Oh, I see. Thank you. I'm an old guy, so I guess I'm not in such a hurry. The term "pop" is not part of my regular working vocabulary. I mix enough for two pizzas and just save half in the fridge for the next day or two.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,358
    • Total Posts
      920,531
  • Topics

  • Posts

    • Here's another thing.  Feeling deprived?  Order two of the same item.  I was hungry by the time dinner arrived! 
    • The doctors just made me feel like I was crazy because they did not have a clue of what was wrong with me. I did a stool test (positive) and I did a genes test (positive for two gluten sensitive genes, one in each chromosome).  Blood test are not so foolproof, if you read the comments/experiences in such topic you will see the problems. Biopsy can give a false negative if taken from an undamaged area. If you have medical problems that go away once on a gluten free diet then gluten is the problem. The medical establishment profit from managing your medical problems and big pharma makes money by pushing pills so we need to be careful because they won't benefit if a gluten-free diet solve your problems. Since I started a Gluten free diet I have been free of the following: (all related to Celiac)  Irregularity, Intestinal noise, Irregular stool, Tooth enamel defects, Rash in upper arms, Abdominal swelling, depression, fatigue, irritability, lactose intolerance, 
      loss of memory, dandruff, uncontrollable bladder, suicidal thoughts, unable to sleep, Canker sores/ Mouth ulcers, high blood pressure, and probably others that I did not realize. I was at the end of my rope, thanks to Google and the people that are able to talk about this I was able to get my life back. I am passionate about this because I know how bad its can get. 
    • Well, I have never cruised on Carnival, but I am sure they can accommodate you.  I assume that you have already alerted them that you require gluten free meals.  If not, please contact Carnival immediately. Here are my own tips.  Some folks eat off the buffet line, but not me or hubby except for coffee/drinks and baked potatoes (jacketed) and fruit that we wash in the restroom (people touch everything!)  Okay, I am OCD, but my last glutening which occurred the previous summer made me sick for three months (GI tested my antibodies to prove it).   When we board, I go to the buffet restaurant ASAP and ask to speak to the Head Waiter (they are usually there greeting customers and often trying to up sell to specialty restaurants.   Let them know you have celiac disease and must be gluten free.  They may try to tell you that each dish is clearly marked gluten free, but really?  Who's to say that some other passenger is not going to switch spoons (or I have seen passengers wandering around with serving spoons...I kid you not!  The staff usually will  go downstairs and fetch a gluten free meal for me from the main dining room's kitchen as there is usually a dedicated area for allergies.  We have to wait up to 20 minutes or so but it is worth it.  Starving?  Get a baked potato wrapped in foil until your gluten-free meal arrives.  Now, do not do this every single time.  Those folks have to go down several levels to fetch food and you don't want to be a pain.  But if the main dining area is closed, they need to make an effort to keep you safe.  On our last cruise, we were advised not to eat anywhere but the main dining room and that included room service (they are not trained to handled allergies).  My headwaiters have sent goodies (prepackaged gluten free rolls and cookies for us to keep in our room.  We can always grab whole fruit (I wash it first) to snack on.  I bring gluten-free non-perishable items with me to eat while at port in case we can't find anything (which can be often).  Again, when we get back to our ship, we contact our headwaiter and he/she can prepare some snacks until we have dinner.   Be grateful and not picky.   We eat all meals in the dining room (or at least as much as possible).  Our headwaiter had a few other celiacs on our cruise this summer, so they prepared some gluten-free waffles, etc. for our breakfast!  What a treat!  At breakfast, we'd have different waiters, so our headwaiter would always instruct our waiters each and every time!  They even let me tour the kitchen and showed me the allergy section.   The only time I did not feel safe was at the buffet.  We once ordered gluten-free pizza and I realized (I watched) that that restaurant didn't really have the gluten-free thing down), do I called him on it.  Got the manager etc.  So, be careful.  Other cruises made us frozen Udi"s which was just fine with us.  They covered it up in foil so that we would not get any cross contamination from their pizza oven. So, have fun!   Tipping?  We prepaid our gratuities, but we gave our headwaiter an extra $200.00 for his time.  For us, it was well worth the service and safety of our food.  It does not hurt to slip some of the tip ahead of time (like after your first meal!)   Oh, I checked your ship.  You must eat in the diningroom if you have special dietary needs.
    • French Celiac / Coeliac Gluten Free Restaurant Card <strong>What is ... What to know about celiac disease, gluten sensitivity, and gluten-free diets. View the full article
    • <strong>Celiac Disease & Gluten-free Diet Information at Celiac.com. Gluten Free Diabetes ::The 3 Step Trick that Reverses Diabetes Permanently in ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,432
    • Most Online
      1,763

    Newest Member
    rbeckler60
    Joined