Preserving dough that has risen in the refrigerator or freezer offers ready-made bread or pizza upon thawing and baking. The yeast in dough becomes less active when cooled, however increases activity when exposed to warm temperatures during the thawing and baking processes. This allows the dough to rise and take shape. With the resiliency of yeast in mind, you can make large batches of dough to refrigerate or freeze for later use, cutting down on meal preparation time.
Punch the dough down by pushing your knuckles into it to deflate it after it has risen. Knead the dough into a ball or loaf shape.
Line the inside of a plastic bag with oil to prevent the dough from sticking. Place the dough inside the plastic bag and seal the zipper shut.
Preserve the dough in the refrigerator for up to three days or in the freezer for months at a time. Thaw the dough at room temperature before baking it.
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