Hi Meg, we wouldn't recommend freezing this type of pizza dough. This is because freezing always damages some of the yeast cells, and to cause the least amount of damage to the yeast cells it's best to freeze the dough right after it's been mixed. Because this dough contains such a small amount of yeast and depends on a long, slow fermentation at room temperature, it doesn't lend itself to this sort of freezing timeline. 

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