Step 1

Arrange the dough in a deep, oiled baking pan with some room to expand, cover pan with plastic wrap and let it do the overnight cold fermentation in the refrigerator.

Step 2

Transfer the pan with dough into the freezer overnight. Once frozen, remove each piece of dough from the baking pan and transfer into its own freezer zip bag or foodsaver bag and store in the freezer for 3-4 months.

Step 3

Lightly oil the bottom and sides of your Tupperware containers.

Step 4

Place pizza dough into the containers, cover and refrigerate for the overnight cold fermentation (so there’s no need to transfer it later). You can also place dough into tupperware after the cold fermenation is done. Cover tightly with lids and freeze up to 3 months.

Step 5

If using Zip Bags: Remove dough balls from the freezer and place them onto a baking pan lined with flour or semolina. Dust the tops with flour so plastic wrap doesn’t stick to the dough then cover and thaw in the refrigerator overnight (8-12 hours).

Step 6

If using Tupperware containers: Place containers in the refrigerator overnight to defrost.