To provide a frozen dough capable of imparting a bread having appearance, flavor and palate feeling similar to a bread prepared from a dough without freezing.

This method of production for the frozen dough comprises mixing a dormant state yeast solution obtained by a perfermentation process of a mixture of a whole amount of yeast and sugar and a part of water in the preparation of ingredients for the dough, with flour, auxiliary materials and water, and kneading and dividing in to a shaped form and then freezes.