 Not sure where to post this...
I have a question about dough. I was wondering what the general opinions were on freezing pizza dough. I like the idea of using good flour and good ingredients, but sometimes I would like to make a large amount of dough and use it over a longer period of time. If I made the dough to the point of mixing it, weighed it into balls and then froze the balls, would there be any adverse affects on the product? |