Hi, I've been doing some frozen pizza bases but they're not turning out
nearly as good as the fresh made ones I do. I'm finding the crust dries out,
could this be a dehydrating effect of the freezer (I have the frost free
type). Is it best to rise, roll out then freeze or can you kneed, roll out,
freeze and then allow the bases to rise when needed in the fridge for a few
hours ?(I think this is how pizza hut does it). Does this work ? I use
instant yeast usually. Anybody got a good URL for this ? I don't have the
time to roll them out whenever I wan't one. Also, does anyone know how to
get that 'pizza base taste' ? I have an incling that it is flour from the
rolling that doesn't get moist with the base when rolled, but I'd like more
of it.

Cheers,

Bruce.