If you use the recipe John posted the dough will take 6/8 hours to prove and be good for 24-30 hours. Once proved and shaped into a ball you can wrap in film and freeze. Just get them out when you fancy a pizza. The ball will defrost in about an hour at room temp and be ready to use straight away. The dough will retain its stretchable quality.
Rolling pins are an absolute no no with pizza. FFS call yourselves faff connoisseurs.
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