Hi there, Dale! If you wanted to freeze the dough without parbaking, we'd recommend doing this in step 3, after you've divided the dough and shaped it into balls. Rather than putting the dough into bowls, we'd recommend putting the dough in bags or containers and freezing it at this point. Freezing the dough shouldn't affect the flavor but it will likely make for a crust that doesn't have an open crumb structure or rise quite as much. We hope this helps and happy baking! 

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