You certainly can, Sarah! I would recommend increasing the yeast in the recipe by 20% to account for the freezer's ability to damage yeast. The most convenient time to freeze the dough would be after the dough is divided and shaped but you could also freeze the dough in bulk, it will just take longer to thaw (and then be divided). Once the dough thaws in either case, it will begin rising again slowly. Once fully proofed, proceed with the next step whether that is dividing the dough or baking. Happy baking!

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