pre rolling bases then freezing them

[smagsmith]

Hi all,

Our mobile pizza oven renture is starting to do well, but we are struggling to roll bases fast enough. I tend to do the rolling and toppings, whilst my mate cooks and serves. I cannot roll and top a pizza quick enough to keep up. So we thought about pre rolling the bases and freezing them. We buy dough balls from a local italian whole saler. They are frozen when we get them. Is it advisable to let then defrost, then roll them, then refreeze them? We tried a couple and they seem ok. we store them between sheets of grease proof paper with a good dusting of flour. We then stack them and put in the freezer. Can they get frost damaged if not airtight? Can dough be frozen twice?

Cheers
Smag

[smagsmith]

Forgot t add that the bases we tried today ended up being a bit doughy when cooked. I think this is because the dough was very cold still when we cooked them. I think they got better as we let the frozen bases warm up to air temperature.

[oblertone]

Buy a pizza rolling machine; about £400 for electric or £250 for a manual 'press' type.

Edit: After a bit of research, scrub the comment regarding the manual press type as they are only suitable for corn type flour, the gluten content in wheat flour means the dough won't 'press' 

A friend bought a second-hand rolling machine which works very well.

[starseeker]

I was always led to believe that you should part bake them before freezing.