Re: Freeze Dough Before or After Cold Ferment?

Quote from: Mooose on Today at 10:40:44 AMLooking for some input on whether to freeze dough after a longer(3-5 days) cold ferment, OR, do the cold ferment after the dough thaws. Which would be better, or does it make a difference?

Also, I currently do a 2-3 hour RT ferment after the dough has been mixed, and then ball the dough.

Looking forward to feedback!

From @Yuvalvv ‘s site:

https://www.pizzablab.com/learning-and-resources/general-articles/pizza-dough-freezing/