You bet, Kim! You can make the dough and knead it as described in the recipe, and then freeze the balls of dough right away. (Don't let it rise first.) Storing the dough balls in a large ziplock bag is a good idea. You can take the dough out of the freezer the night before you're ready to use it, and let it thaw in the fridge overnight. (It'll expand slightly in the ziplock bag.) Let the dough rest at room temperature for anywhere from 30 minutes to a few hours, based on how much you want the dough to rise. You can then shape, top, and bake your pizzas as you normally would. Happy baking! Kye@KAF

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