Frozen Pizza Dough

The next logical step after establishing that pizza dough can be made the day before and kept in the fridge until use was to try to freeze it. This would also allow me to make such a large batch of dough that I could use an entire pack of fresh yeast..

Ingredients:
- 5 dL (2 cups) lukewarm water^[1]
- 50 g (ca. 2 oz) fresh yeast
- 1050 g (2.3 lbs) wheat flour
- 4 + 2 tbsp olive oil
- 2 tbsp salt

The fresh yeast was crumbled into the lukewarm water and stirred, then added 4 tbsp olive oil and half of the flour. The salt was stirred in before adding the rest of the flour in portions while kneading the dough. The dough is perfect when so much flour has been added that the dough is neither sticky nor crumbly when pressing it between your thumb and your index finger - after kneading it for some extra minutes, the ball of dough was coated with 2 tbsp olive oil, the bowl covered and the dough allowed to rise for 2 hours before parting in four (each portion good for a pizza some 30 x 40 cm (12" x 15")). They were then immediately put in the freezer.

^[1] Conveniently made by mixing 3 dL cold tap water and 2 dL boiling water - needed only to stand for a short while to cool to lukewarm.