I’ve been freezing various doughs for years, usually after their first rise. Pizza dough is the regular one followed by cinnamon buns. We keep our kitchen freezer in deep freeze mode and the chest freezer is usually at -18 to 21 centigrade. Works a treat and I can whip up a mid week pizza using the lowest setting for thawing on our NEFF microwave without killing the yeast and getting a fantastic rise too. Best kept secret being able to freeze dough.

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