If you've successfully frozen homemade pizza dough...

Denverite

Do you freeze it before it rises (i.e. immediately after you make it) and then let it rise as it comes to room temp or do you wait until after the rise?  

 Has anyone tried both ways? 

maeghan21

We make lots of dough each month and have done it both ways. I prefer letting it rise and then balling it up and freezing it.

http://thewaytohisheart.wordpress.com/2009/07/06/pizza-dough/

 

Irishcurls

We let it rise then freeze. I also started wrapping it in plastic wrap then sticking it in a ziplock, because it can continue rising and bust out if not tightly wrapped. 

Lilou902

Irishcurls:

We let it rise then freeze. I also started wrapping it in plastic wrap then sticking it in a ziplock, because it can continue rising and bust out if not tightly wrapped. 

All of this.

moreace01

I freeze it before it rises. Then I usually take it out the night before - stick it in a bowl in the refrigerator overnight to let it thaw. Take it out an hour or two before dinner, punch it down, let it rise again, shape and bake.

 

 

ondrea

moreace01:

I freeze it before it rises. Then I usually take it out the night before - stick it in a bowl in the refrigerator overnight to let it thaw. Take it out an hour or two before dinner, punch it down, let it rise again, shape and bake.

this is what we do - as does SIL

candreco

I let it rise first since usually I'm making enough for two pizzas, so it's just easier to let all of it rise.  Then after I deflate it, divide it in two and freeze half.  Either way, I think the most important thing is to really let it come completely to room temp and rest a bit at that point before stretching and shaping.