1. When I make my bread recipe, I bag the dry ingredients into ziploc bags. I make the recipe twelve times and store them in the refrigerator. That way each morning, it takes me about five minutes to put the wet ingredients into the bread machine, pour the dry ingredients in and start the machine. It has been a quicker than mixing the ingredients up every morning.
2. I also make my pizza dough in quantity as well, and freeze the dough balls for future use. So far I have stored my dough balls for up to three months without freezer burn or change in taste or texture.