Our mobile pizza oven renture is starting to do well, but we are struggling to roll bases fast enough. I tend to do the rolling and toppings, whilst my mate cooks and serves. I cannot roll and top a pizza quick enough to keep up. So we thought about pre rolling the bases and freezing them. We buy dough balls from a local italian whole saler. They are frozen when we get them. Is it advisable to let then defrost, then roll them, then refreeze them? We tried a couple and they seem ok. we store them between sheets of grease proof paper with a good dusting of flour. We then stack them and put in the freezer. Can they get frost damaged if not airtight? Can dough be frozen twice?
Forgot t add that the bases we tried today ended up being a bit doughy when cooked. I think this is because the dough was very cold still when we cooked them. I think they got better as we let the frozen bases warm up to air temperature.