I’ve been greatly over-making pizza dough. I stop at two punch-downs, separate it into golfball-sized lumps, throw them into deli containers separated with parchment squares, and freeze them. When I need some pepperoni rolls, I take out a couple and throw them in another deli container in the fridge the night before. They work exactly as fresh for a few weeks, after a month or so, you need to let them rise a bit more after thawing.

Next step will be to pre-make and freeze the rolls.