I love this idea and am going to make a batch up over the next couple of days *but* I have a question about freezing the pizzas without first parbaking...I've always understood that freezing uncooked dough is very tough on the yeast in it, making it much less effective, and that you should use a higher amount of yeast in your recipe if that's what you're planning on doing? Or have I always understood this incorrectly? Thanks in advance!

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