I think it's important to let the dough have its final rise, then punch it down and freeze it. It's also preferable to have the dough thaw out in the refrigerator if time permits, so that way it'll be even.
I took out some homemade frozen pizza dough from the freezer and let it rest in the fridge, the dough came back very lively.
I would freeze before the final rise. When you're ready to bake/fry them, let them thaw at room temp (or even overnight in the fridge), then let them proof (rise one final time) and you're good to go.
I would freeze before the final rise. When you're ready to bake/fry them, let them thaw at room temp (or even overnight in the fridge), then let them proof (rise one final time) and you're good to go.
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I took out some homemade frozen pizza dough from the freezer and let it rest in the fridge, the dough came back very lively.