thanks for ansvere, and if you or anybody can tell is there some aditives to extend frezzer life and is it better to go with retarded fermentation or fast with owerdoze of yeast so it might survive some of them through storage time. btw my intention is to bake pizza right from freezer without melting (it was good whan tested but in first few days)
doughs have a 12 week frezzer life but you must use fresh yeast
thanks for ansvere, and if you or anybody can tell is there some aditives to extend frezzer life and is it better to go with retarded fermentation or fast with owerdoze of yeast so it might survive some of them through storage time. btw my intention is to bake pizza right from freezer without melting (it was good whan tested but in first few days)