Dale Fletcher

January 24, 2021 at 8:13am

Freezing the dough. If you were not to shape and partially cook the dough, at what point could you freeze the dough balls? And what would be the impact on the taste? Thanks!

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.