This sounds like a wonderful use for my sadly neglected starter sitting at the back of my fridge. My 15 year old son will be delighted! (The rest of us won't exactly be disappointed either.) For those who make ahead and freeze the dough - do you leave it in the pan, wrap it in plastic or foil? Do you always form the crust before freezing or can it be left in a lump? It can be left in a lump, Wendy - let it rise once, deflate it, shape it into a ball, wrap well, and freeze. At the other end, leave yourself enough time for it to thaw, AND come to room temperature, AND rise - once you do it a few times, you'll get the timing down. Enjoy - PJH

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