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Freezing pizza dough - question..

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Put them in the freezer now. Coat the ziplocks with a bit of olive oil, portion into individual sizes, and freeze. The freezer will actually encourage a very, very, very slow fermentation - always a good thing!


WHen it comes time to thaw, do a very slow thaw in the fridge (night before you want to use). Once thawed, remove from fridge about 90 minutes before you want to bake. Remove from ziplocks, form into tight balls and place on a parchment-lined cookie sheet and allow to come to room temp. They should rise some, but not a lot.

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