Freezing dough balls?

[Michael_in_TX]

What is the best way yall have found to freeze dough balls? (I have a vacuum sealer.) Should they be wrapped in plastic wrap or anything prior to freezing them?

Is it best to freeze them after the initial rise or after they have cold-fermented in the fridge for one's desired number of days?

[Richard Chrz]

I’ve never frozen a bread dough ball, so i am curious to responses.

Edited: p.s. I freeze pizza dough sll the time, freezing bread would not likely be the same process, depending on bread goals.

[Manxman]

This is the process I follow for pizza dough balls and I give a light coating of EVOO, wrap in plastic wrap then once frozen vac seal in individual portions.... seem good 6 months never done longer? Presumably a similar principle would apply for other basic dough mixes?

https://ooni.com/blogs/ooni-insights/how-to-freeze-pizza-dough-and-how-to-defrost-it-correctly

[SheilaAnn]

I freeze pizza dough often because I make smaller pies for just the two of us. After I divide the dough I just place in a vacuum bag and seal. It does have some residual oil from the rise on it and I do not add more. I pretty much only go a month or two. Slack out in the fridge still in vacuum bag. Transfer to a bowl/bench for the final rise.

[RonB]

I freeze a lot of doughs - especially since Nan found out she has Celiac Disease and can't eat gluten. I like a light coating of EVOO for pizza dough, and a neutral oil for everything else. I freeze pizza dough in a round container before placing in a vacuum bag and sealing. It's easier to shape a dough into a round pizza if ya start with a round dough.

[SheilaAnn]

Brilliant!

[Donw]

All the time for pizza dough. I have a set of silicone containers I just place each EVOO covered ball in, pop on the lid, and toss in the freezer.

[Donw]

@Michael_in_Texas None at all. Tight lids, thick walls.

[Michael_in_TX]

Cool....looks like those are specifically made for pizza. Do you use the 1000ml or 5000ml size?

[Donw]

@Michael_in_Texas 500ml