I was watching Everyday Food the other day when they made pizzas, and they suggested that you could freeze the pizza dough and use later, but they didn't offer directions for this. I checked the website, but nothing on there as well. Does anyone have any experience or success with this? Would you let it rise first and then freeze, or freeze first, then thaw and rise?
Also, a local Italian restaurant sells their fresh pasta frozen... does anyone do this at all? How long do you keep it in the freezer if you do it? And do you thaw and then boil as usual or just throw it frozen in the boiling water?