New topic, let's see if anyone has some answers.

My breadmaker makes excellent pizza dough, but far too big a batch - enough in my case for 6 pizzas. Easy-bake yeast doesn't seem to survive freezing, so the spare bases must be fully proved and baked for 5 minutes before being frozen. Pizzas made from these frozen bases are OK, but not brilliant.

Once upon a time, when I made pizzas the old-fashioned way using fresh or dried regular yeast, the dough could (if I remember right) be frozen raw, and would prove on thawing. The results were excellent. Also I have, in the past, bought frozen croissants and the like, which would thaw and prove overnight at room temperature.

So - is it down to the yeast? And if so, could I use regular yeast in the breadmaker by making up a starter first? Any suggestions welcome.