Yes, I would recommend freezing them after balling and before they are proved. They can then be proved when they are removed from the freezer. Thanks for the question!

Hi Daniel, glad you like the instructions! The dough is to be left at room temperature. Refrigerating dough slows the proving down since the optimal temperature for yeast growth (proofing) is at room temperature.

For this reason, I recommend that everyone ferments at room temperature and just use the fridge for left over dough. Thanks for the question and good luck!

Hi Carolyn, I’m glad you like my content, I’ve got more planned in the future.

It sounds like your dough may be proving quickly. How fast it proves will depend on your room temperature and the typoe of yeast you are using. If your room is warm it will prove quicker.

Take a look at my pizza dough calculator here if you haven’t seen it. You can adjust the temperature and yeast to suit your conditions and it will tell you the quantity of ingredients you need.

Bear in mind this is only an estimate though. You will need to adjust your own recipe through trial and error.

I hope this helps. Good luck!