This is fantastic information. Can someone advise me on the best way to freeze pizza dough and yeast breads as well such as the classic whole wheat bread on this website? When is the best time to freeze these 2 things? After the first rise? And how is the best way to go about doing it, would you put it on a baking sheet first to freeze (like the cookie dough) or just bag it and put it into the freezer? also please advise on the proper way to thaw these doughs prior to baking...Thanks! In general, Marcia, yeast doughs freeze well by gathering them into a ball after their frst rise, wrapping, and freezing. Thaw overnight, still wrapped, in the fridge. OR thaw at room temperature, wrapped. Then shape, rise, bake. The rising will obviously take longer, since the dough is cold. You could also try doing just like the buns - letting the bread or pizza rise on/in the pan, then freezing. In pizza's case, though, it takes up an awkward space in your freezer. And the bread takes up a bread pan, although you COULD let it rise in the pan, freeze, pry it out of the pan... sounds like an awful lot of handling, though. I think it's better to simply freeze prior to its rise in the pan. PJH

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