Refrigerator doughs are particularly good for rich, sweet doughs, as less flour is used. Refrigerator doughs are typically not kneaded. They become stiffer and easier to shape after refrigeration. For best results, use only specially developed freezer dough recipes. Freezer dough recipes are high in yeast and sugar and low in salt.
Bread flour is recommended.
Other flours do not hold up well. Lean dough, such as pizza, freezes better than rich dough. After kneading, flatten dough into a disk and wrap airtight, in a freezer-proof plastic bag for up to 4 weeks. When ready to use, thaw at room temperature or in the refrigerator. To shape before freezing, cover kneaded dough and let rest 20 minutes.