happybellynh May 7, 2009 02:41 PM
How do I freeze my own dough?
I know it can be done, of course- I see frozen lumps of dough in the store all the time. But if I want to freeze my own, at what point in the rising process should I do so? I'd really like to be able to double up on recipes and keep some in the freezer (like I do with almost everything else). Thanks!
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hotoynoodle
May 8, 2009 05:31 AM
assuming you mean bread-type doughs? punch them down after the rise, roll into a ball and wrap. they defrost better when done slowly, like in the fridge. you won't get as much of a rise with these, but they're perfect for pizzas and calzones and such.
it's very forgiving. i do it all the time.
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Here is a discussion (by people who know) on freezing dough that just may answer your question:
