Remember when I froze half of my Alton Brown Pizza Crust?
It lived in the freezer for about a week until I was ready for more pizza. It defrosted in the fridge over night and was perfect by the next day. Unlike the leftover Bobby Flay Crust, this didn’t have any dry patches on it.
I let the dough come up to room temperature and then stretched it out as I had with the fresh dough. It baked up as crunchy on the outside and chewy on the inside as it had the first time.
I can see myself making large batches of this dough and freezing it in portions for quick dinners. I bet it makes a great garlic bread to go alongside other dishes as well instead of just limiting it to pizza.