You can freeze the dough after the first rise. You can choose to shape the dough into specific shape or not before freezing. Then when you need, let it thaw,finish the second rise and bake according to the recipe.
I have a similar question. I love making pizza, and use pretty much exclusively doughs from elements of pizza ken forkishs book, his New York style dough calls for a 2 hour bulk and then making dough balls and retarding for 48 hours.
Where along the line is a good place to freeze the dough balls? It would be nice to be able to pop a dough ball out of the freezer at a moments notice to have pizza a few hours later.
You can freeze the dough after the first rise. You can choose to shape the dough into specific shape or not before freezing. Then when you need, let it thaw,finish the second rise and bake according to the recipe.
I have a similar question. I love making pizza, and use pretty much exclusively doughs from elements of pizza ken forkishs book, his New York style dough calls for a 2 hour bulk and then making dough balls and retarding for 48 hours.
Where along the line is a good place to freeze the dough balls? It would be nice to be able to pop a dough ball out of the freezer at a moments notice to have pizza a few hours later.