Freezing yeast dough works best if you follow these three rules

Berlin (dpa) – Timing is everything when it comes to dough. This is especially true if you're thinking of freezing your pizza base, bread dough or cinnamon rolls before baking. Dough that uses yeast as a leavener can generally be frozen without problems, but this kind needs some extra care when being taken out of the freezer for spontaneous use. Here are three tips for successfully baking with frozen yeast dough. 1. Freeze before letting it rise Once all the ingredients are kneaded together, the yeast dough should be frozen straight away before it has a chance to rise. "If you let it rise first and then freeze it, the dough often becomes sticky during baking," says nutrition expert Katharina Holthausen. Your final result will then often be dense and compact rather than light and airy. It’s