The one thing I like about freezing dough I can make a pizza whenever I want it. LOL I baked this pizza during half time of the Cowboys and Falcons game. LBE at 650/ time 2:10. I did not reball this time and didn't get as much rise as last time. I think one of the tricks to freezing dough is to take it out of the freezer and put it into the fridge over night then take it out and S/F just a few times and reball at RT for 3 or 4 hours. It seems to be a little stronger and rise better, when done this way I can tell very little difference from fresh dough. But what do I know. LOL. Bob
P.S. Any helpful comments will be appreciated.
