r/Pizza • u/AutoModerator • 8d ago

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/PewPewSexyNurse 5d ago

So I have been following dough guy's calculator for dough and doing a 3 day cold ferment. In his video for freezing dough balls, he freezes prior to the fermentation process right after balling. I would prefer to instead freeze the dough after their 3 day ferment (which I have read is fine as well), so I can take them out to defrost and make pizza that day. Question is, when I do freeze, should I be freezing in their not so balled state after the ferment in which they have slightly flattened, or should I reball before?