Yeast amount and freezing details
Can we get clarification on the yeast amount (seems light) as well as the question about freezing the dough. If we can freeze, which point is optimal to do so?
Recipe question for:
Seventy-Two Hour Pizza Dough
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As for freezing, it's optimal to freeze immediately after the rising time in the fridge. Punch the dough down to release some of the air and to redistribute the yeast, wrap it very tightly, and pop it into the fridge right away. ;o)