Welcome to our latest blog post titled how to defrost pizza dough.
Defrosting pizza dough can be a lesson in frustration. Room temperature is the only option if you’re located without an oven or microwave.
So what if your fridge is full and you have no space to store the dough? This blog post gives three easy methods for defrosting pizza dough with minimal hassle.
How To Defrost Pizza Dough: 3 Easy Methods
1. Room Temperature Method
Thawing at room temperature is the easiest option. However, it’s not the most convenient in all cases. Wait until your dough comes to room temperature before trying to use it.
Doing this for a large batch of dough can take a long time, so give yourself enough time to come to room temperature as required.
For A 10-Inch Thick Pizza: Allow two hours per pound of dough at normal room temperature or until the dough springs back when you poke it with your fingers.
For A 9-Inch Thick Pizza: Allow 1 hour per pound of dough at normal room temperature or until the dough springs back when you poke it with your fingers.
Tip: If you get your oven working again and need to bake something, pop the defrosted dough into the oven, as it will be ready to use in no time.
2. Microwave Method
Another way to defrost pizza dough is to place it in the microwave for 20 minutes on medium/power 3.
The microwave can defrost any thin pizza crusts and goo without any blackening, so there’s no need for precision (the microwave can’t cook pizza by any means).
Tip: Many microwaves are able to do a lot of things at once, but if you’re worried that one type of pizza will get the microwave dirty, simply prepare the others in individual containers. You’ll thank me later.
3. Oven Method
To bake your pizza crust in the oven, allow it to thaw for several hours as it’s baking and turn out perfectly baked results. Again, you can prep all your ingredients ahead of time and simply cook them all when required.
In this case, you’ll have to follow instructions for baking regular pizza dough (as flatbreads need a different technique).
Conclusion
Though I described each method to be easy, it’s important to understand the essentials of pizza baking, or you might end up with a soggy, not-at-all-delicious bottom crust.
I’d recommend using room temperature or warm dough for perfect results. If your dough is frozen and hard to thaw, simply allow it to defrost at room temperature for a short time before trying any of the methods.
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