One Bowl Chocolate Chip Cookies: freezer follow up

When I made the amazing One Bowl Chocolate Chip Cookies last week, I froze a portion of the dough for science!

  
I was hoping for two things: to minimize the number of cookies the original batch made so we weren’t inundated with chocolate chip cookies for days AND to give mt some instant cookie goodness on a moment’s notice. Freezer–>Oven–>My Mouth.

I formed the dough into a roll shape, wrapped it up and stuck it in the freezer. Yesterday, I took it out, sliced it up, and popped it in the oven.

And then…there was sadness:

  
Burnt. My fault..I forgot about them and didn’t hear the timer go off. I had half the dough left, so I sliced up the remainder:  

 Meh. Maybe this dough just isn’t meant to go from freezer to oven. The cookies were well done at the edges and barely baked in the center. Perhaps if I cut the dough into smaller chunks? Or let it thaw on the counter for a few minutes before putting it in the oven? Anybody have any secret tips?

Battle Pizza Crust: Beer Crust Part 2

Straight from the freezer–to my piehole!

When I originally made the Beer Crust Pizza, I froze half of the dough since one pizza is really plenty for us.

After a week or so of waiting in there, I pulled it out in the morning and let it thaw in the fridge for dinner that day. It thawed easily and was, as most pizza crusts are after being frozen and thawed, a little wetter/stickier than it was when it was fresh. It was a little more difficult to shape given the stickiness. I ended up stretching it on the sheet pan rather than my usual in the air using my knuckles method.

You’d never know there was any difference in the feel of the dough after it baked up–crispy on the bottom and super flavorful with the beer and Parmesan cheese in the dough. It is the kind of crust that has enough going on that I–a naked crust hater–ate them up!

Next time I make a batch of this, I may try a double batch so I have three portions in the freezer. It seriously is faster than making a frozen pizza and much more delicious!

Battle Pizza Crust: Beer Crust Pizza

It’s FOOTBALL TIME! Though my beloved Lions are probably going to be terrible again this year, I can still celebrate the season with the perfect football delicacies: Beer and Pizza.

But wait–why not combine these two??

 

Oh yes. Sign me up.

This dough came together in a snap with only a few ingredients:

I’m so smooth and easy to work with.

 

As for flavor, this was really delicious. The Parmesan cheese in the dough added a lot and the beer added a certain level of tang to the crust that I haven’t gotten from a more traditional yeast dough. This crust wasn’t chewy like some of the others I have tried but it wasn’t really a negative, just different. I think this would make a really fantastic deep dish pizza crust. I saved half of the dough in the freezer and I will use it to try a deep dish pizza in a cast iron skillet.

Beer Crust Pizza
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups semolina
1/4 cup grated Parmesan cheese (I only had shredded and it was fine!)
2 teaspoons instant yeast
1 teaspoon baking powder
1 ½ teaspoons salt
2 tablespoons olive oil
1 ½ cups room-temperature beer (I used Shiner Bock but anything you have will work)

Mix all the ingredients together and knead by hand until you have a soft, smooth dough. Cover the dough and allow to rise for 30 minutes to 2 hours. I put mine in the fridge overnight.

Divide the dough in half and shape into a roughly pizza shaped object. If you want a thinner crust, top and bake immediately. For a thicker crust, allow to rise for 30 minutes before topping and baking. Transfer to a heated oven with a pizza stone (or a large cast iron skillet) and allow to bake until the cheese and bubbly and the crust is done.