Re: Three Ways to Add a Little Flavor to Frozen Dough

Why do you need to boost the flavor of a frozen dough vs. a normal dough?

Why would brushing flavored oils on a dough that was frozen and then thawed be “good” for dough that was frozen but not a technique for boosting flavor for dough that wasn’t? Once the frozen dough is thawed and proofed, isn’t it the same as a dough that was never frozen?

Robenco15,

You raise a good point. Since Tom was with the AIB (American Baking Institute) for almost 50 years (the longest tenured employee in the history of the AIB), and he no doubt saw every nook and cranny of the pizza empire, I can only assume that he saw a need to reach out to those who used frozen dough and offer them help.

What a lot of people do not know is that Tom apparently was not paid for most (if not all) of the articles and other works that he authored and that appeared on PMQ and Pizza Today. So, his frozen dough article may simply have been a friendly gesture on …