First, shape it flat. Press your dough into a disc about one inch thick.
Why a disc? It freezes faster and thaws evenly. A ball of dough is a frozen boulder—it takes forever.
Wrap it tightly in plastic wrap. Then add a layer of foil. Air is the enemy. Airtight equals happy dough.
The Quirky Secret: Double Wrap or Die
If you skip the foil, your dough absorbs freezer smells. Imagine a pie that tastes faintly of frozen fish.
That’s a culinary crime scene. Don’t be that person. Double wrap, people.
Label it with a date, too. A mystery dough from 2026 is not a fun surprise. Trust me.
