Anne, you've understood correctly. If you're going to leave the pizzas frozen for a long time, like months (which I don't advise), then I'd add more yeast. But pizzas, unlike, say, a loaf of bread, simply don't rise that much, and thus can afford to lose some of their yeast. If freezing for under a month, I haven't (yet) found a difference. You want to make sure you freeze quickly, and keep at 0°F or below. And of course, frel free to add more yeast - it won't hurt. Hope this helps – PJH

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