Freezing Dough

[holdem]

If I make a double batch of say the DKM recipe dough. Can I freeze half of it for later use or will it effect the yeast? Thanks.

[Jet_deck]

I "accidently" froze a DKM skin after I sheeted it.  It turned out fine.  Here is a reply from the Dough Doctor about freezing dough : http://www.pizzamaking.com/forum/index.php/topic,15750.0.html

I would think that a cracker crust would be the least likely to show any ill effects from freezing.
I would make sure to give it extra time to come to "room temperature".  You may need to warm it a bit like Peter and Jackitup talked about.   http://www.pizzamaking.com/forum/index.php/topic,16612.0.html


Please report how it goes.