Why Freeze Dough?
Freezing pizza dough is a game-changer for spontaneous pizza nights. The key is timing: freeze after bulk fermentation but before the final proof.
Step by Step
- Complete the bulk fermentation at room temperature
- Divide and shape into balls
- Wrap each ball tightly in plastic wrap
- Place in freezer bags, removing excess air
- Freeze for up to 3 months
Thawing
Move to the refrigerator 24 hours before use. Then bring to room temperature 2-3 hours before shaping. The dough will continue its final proof during this time.
