Cathy -
You will eventually stumble across a recipe for bread dough that you will like and be able to freeze as well.
Another trick - after the first rise - place your dough (enough for a pizza, loaf or bread or foccacia - about 1 lb) in a good-sized plastic bag and carefully - very carefully place in the fridge. Force most of the air out and place your twist tie as far to the end as possible. Do not shove the dough all the way into bag. Place on your rack in the fridge and don't let anything touch it. It will "grow" and fill the bag! It's nice to make at night and you have fresh dough for the next day. It also cuts down on the rise time that way. When I am pressed for time I do that. Or I make a large batch of dough for bread, second rise some of it to bake that day, "bag" some for pizza, calzone, foccacia, fried dough, etc. the next day.
You may want to try it. Remember - do not touch the dough in the bag - remove from the fridge very gently. Remove from bag very gently - or use your kitchen shears and cut the bag off.
Mama
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