i live with my mother and often, it is NOT calorically logical to make an entire batch of baked goods to share between two people. i love making cookies, pizza dough, rolls, and the like. but, some times i dont have time to bake the same day i make a dough. can i freeze dough? are there considerations to be taken into account when deciding to freeze?
Oatmeal cookie dough freezes well: I spray a piece of foil with oil, drop 6 cookie sized balls, then roll up the foil around. I do several and put them into a large freezer zip loc. the foil is sized for my toaster oven, I just take them out, smooth the foil, put on the toaster oven tray and cook until done. No thawing necessary.
yes, most doughs freeze well. Cookie dough is a no brainer - freeze away.
Yeast doughs also freeze well, I let them rise once, punch them down and freeze. You will need to let them come to room temp and rise again before shaping and final proof. I will often leave them on the counter when I leave in the morning and depending on how big a piece of dough (and how cold your house is) it is usually okay when I get home (at least in the summer).
Many breads also freeze well baked. So if you make rolls you can easily freeze extras. I recommend freezing them that night after they have cooled as the fridge "kills" bread pretty quickly.
I definitely do freeze pizza dough. I have always wrapped in saran, wrapped again in foil, and placed in a plastic bag. I don't know if that's overkill but that's what my mother always did. Works for me too.
I like to take it out at least 1.5 days in advance- I thaw in the fridge for a day and then like to move to the counter the morning I want to use it. If the dough is too cold, it is very hard to stretch/roll out without tears.
In addition to freezing cookie dough balls (works well for all cookie dough I've tried), you could roll it in a log, wrap tightly and freeze. Then cut when you want to bake. You can do it from frozen and bake. Also, when I use ziplock bags, I put a straw in the corner and suck out the air and then finish sealing. For bread dough, I remove the night before, let it sit in the refrigerator overnight and then continue.