❄️ Too Much Dough? Freeze It Like a Pro.

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This came up a bunch on Saturday so I’m pulling it out into its own post. If a 3 or 4-pizza batch is more than your family can eat, don’t skip the bake — freeze the extras. Cold-fermented dough freezes beautifully.

Here’s the method:

After bulk and ball-up, take the dough balls you don’t plan to use.
Lightly oil each ball all the way around. This is the step people skip and regret.
Drop each one in its own freezer bag (quart size is perfect). Press out the air.
Freeze flat on a sheet pan so they don’t deform. Once solid, you can stack them.
To use: move to the fridge 24 hours before you want to bake. Then pull to the counter 1–2 hours before shaping, like any cold-ferment ball.

Label the bag with the date and the hydration.🍕

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