My wife is lactose intoleran, but Bufalo mozzarella and ricotta is very low in lactose and she can tolerate it.
She can order bufalo ricotta (but has to get it in bulk) and she'd like to make some calzones, that she can freeze, thaw, and bake as needed.
I tried making my regular Neopolitain pizza dough recipe (cold ferment for 72 hours made with culture and a bit of instant yeast). I let the dough come to room temperature for 2 hours, then she made calzones, and froze them (wrapped in wax paper and then foil).
We cooked the first one, and the crust came out pretty chewy.
Besides this experiment, I have ZERO experience with making dough, freezing, and then baking.
Can anyone share any tips on how to make a calzone that can be frozen, thawed, and then cooked so it has a decent crust and texture?