Hi, this is my first time posting so apologies if this has been discussed before (I did do a search) but I am wondering if anyone might know how I, a home baker, can obtain commercial yeast specifically made for frozen doughs? I see the products online but they're only made available to commercial accounts unfortunately. TIA!
I don't think you need to drive yourself crazy. with plain old yeast (and only .33% ) I have kept my pizza dough for 6-7 weeks in the freezer. with nice lift when baked. This dough was frozen for very near 6 weeks defrosted in the refrigerator for 48 hr. Then brought up to room temp today, two hrs. before bake.