Quick question re: freezing dough.

[HidingInTheHonsCupboard]

At what point in the process do you freeze your pizza/bread dough?

I keep reading this,and thinking what a good idea - but can't work out when you should do it. After first rise, knocked down? Or before this? Do you need to let it rise again when defrosted?

I freeze it at the point before you would roll it out & use it, so after all the proofing/rising.

You need to increase the yeast if freezing uncooked dough, as it doesn't rise as much if it's been frozen.

for loaves I think you are best to do everything up to the final proving before baking, so for a loaf you'd make it, rise it, knock back, knead, shape and into the tin, and then freeze

while it is defrosting and before baking it does the final rise and then into the oven with it.

For Pizza bases i don't think it really matters.....no one really wants them to rise much.

Thank you very much! I shall have a go.