Mixing Dough With A KitchenAid Mixer

[Rusty James]

Nice looking recipe Rusty. Quick and easy answer to your original question. I would just triple the dough portion of the recipe and then divide the dough by weight into 3 equal dough balls. Your dough hook will work better and you'll be all set for next time you crave pizza. Vac seal and freeze the two you don't use.

No vacuum sealer, Cliff.

Just press the air out of the Ziploc bags instead?

If I remember correctly, room temperature (or near room-temp) items like meat will shrink the bag around the product after it freezes. I would assume the same can be said with dough?

EDIT: The pizzas came out pretty good considering we used Neese's Liver Pudding for a topping (including some ham slices).

EDIT 2: Looks like others like liverpudding (or livermush) pizza too!

Might try this too...

Bob Garner’s Livermush Shepherd’s Pie

[Rusty James]

Thanks again, Len!

[JKalchik]

Rusty, submerge your zip-loc(tm) bag with contents up to the top in water to evacuate a little more air. Poor man's chamber sealer.

[Cliff Bartlett]

Zip looks will work fine Rusty. Good tip from JKalchik above. Actually, when I vac seal my dough, I don't go the whole nine yards like on a steak or chicken. I use the pulse feature to gently remove all the air without crushing the dough. Either will be fine.

[Len Dennis]

Thanks again, Len!

YW. Make sure you post some pics with your future creations Rusty (with a link to the recipe if applicable).

[JBooker]

Freeze it before you bag it. Just don't freeze it long enough to freezer burn it.

Put a layer of flour on a paper plate. Place dough ball on paper plate and place in freezer.

Disclamer: When I freeze pizza dough balls this is how I do it. I still prefer the taste of a fresh 2 day old non frozen dough.

[Rusty James]

Freeze it before you bag it. Just don't freeze it long enough to freezer burn it.

Put a layer of flour on a paper plate. Place dough ball on paper plate and place in freezer.

Disclamer: When I freeze pizza dough balls this is how I do it. I still prefer the taste of a fresh 2 day old non frozen dough.

Freeze the ball, and then put it on a paper plate, and finish freezing? How about a foam plate?

[Len Dennis]

Honestly, I don't know why a paper/foam plate. I'd just wrap the ball in saran wrap (to keep it separate from it's neighbour) and pop it in the freezer bag, suck the air out and seal.

[JBooker]

Freeze the ball, and then put it on a paper plate, and finish freezing? How about a foam plate?

Paper plate with a layer of flour.

Put raw dough ball on floured paper plate

Put the whole thing in the freezer.

Remove from freezer when dough is frozen.

Bag and remove air right away.

Placed bagged dough back in freezer for storage.


You don't have to use a paper plate. I do it for the ease of clean up. You just throw the plate and excess flour in the trash. We also have thick ceramic plates. They take longer to cool down so the bottom side of the dough ball doesn't freeze as fast. The flour keeps the dough from sticking to the plate. Paper, Styrofoam, Ceramic, or Glass it doesn't matter just use a layer of flour so it doesn't stick.

[Rusty James]

Revisiting a thread here, but I just wanted to share this video I found...



I tried this recently with the Kitchen Aid mixer, and the resulting dough ball stuck to the dough hook as it should have. I did as the recipe said and ran the machine for eight minutes. I made two pizzas from the batch, and the crust came out thin and crispy with a nice roll around the perimeter.

Some of my best crust so far.