Danielle, freezing dough can be done in certain circumstances, but this isn't a recipe I would recommend freezing because it has a very small quantity of yeast. Yeast is always challenged by freezing, since it's a one celled organism and the cell walls tend to burst when frozen. To some extent you can correct for this by adding more yeast to the recipe, but additional yeast would drastically change the nature of this dough and I wouldn't recommend it. Barb@KAF

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