On Sun, 20 Dec 2020 13:54:31 -0600, Sqwertz wrote:

> On Sun, 20 Dec 2020 09:49:37 -0700, Graham wrote:
>
>> I've made plenty of pizza bases with "00" Italian flour that have had a
>> superb texture - light and crunchy, but not tough.
>> A few weeks ago I found that the "00" flour in the pantry had passed the
>> expiry date so I made several bases (after the first fermentation) and
>> froze them.
>> I thawed one of them out last night and set it in a warm cupboard to rise a
>> bit. No reaction! I made the pizza anyway and the crust edges were almost
>> as hard as concrete.
>> I will try and proof another one but it looks as if the remaining will end
>> up in the land-fill.
>
> I probably would have let them rise the second time and par baked
> them, then froze. That's how they sell the pre-made 00 stone-baked
> flour crusts from Italy here.
>
> https://www.heb.com/product-detail/m...crusts/2898558
>
> -sw

I think that you are right and that's what I'll do in future.