I make a double batch of pizza dough and freeze some for later. I just bought a large resealable standup silicone bag and will see how that works. I use smaller ones for assorted veggies that I've cut for salad and they work well, expanding to fit odd shaped things. You can squeeze out some of the extra air and they seal really well. I'm planning to open it a bit when I defrost my dough next week so it has room to expand as it sits at room temperature. An expensive solution but I make dough weekly and hate throwing out ziplocks.

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