Should You Add Proteins to Your Freezer to Oven Dough?
For some reason that is still quite unclear, frozen dough products, and frozen food in general, has gotten somewhat of a bad rap lately. Some think that packaged food has all kinds of preservatives and additives placed into it in order to maintain its integrity, and that this actually in turn depletes it of moisture. Because of this line of thinking, some think that you must add certain things to freezer to oven dough, such as soy protein, in order to restore some of its quality. However, this in fact only does the exact thing you’re trying to avoid.
The simple fact of the matter is that nothing needs to be added to your pizza dough when you place it into the freezer – nothing. Adding proteins, vitamins, or minerals of any kind is simply unnecessary, and will be placing all of those ingredients into your dough that you’re trying to avoid by buying the freshest dough possible. To keep the dough fresh and at its peak optimal performance quality, simply ensure that the dough is wrapped tightly, and that no air can get to it directly during the freezing process.
If you want to add anything to your dough, leave it to other additional food ingredients, such as fresh rosemary, or roasted garlic perhaps. These items however, should only be added once the dough has been removed from the freezer, just before it is about to be cooked.
Don’t worry about the quality of your dough once you’ve placed it in the freezer for storage. Simply start with the freshest, best quality dough that you can find, and then trust that it will bake up beautiful and nutritious, each and every time.