I am thinking about making bread dough for freezing and using later... to make small individual pizzas, actually. I am wondering if this recipe might work for that.... Also, I noticed the notes about freezing dough. If it was packaged with something like a Foodsaver, would it last longer... and should I put more yeast in something I would want to freeze on purpose, for an unknown time length.... they have pizza dough and pie crust in the markets... I am thinking of how to do that for myself. Thanks... any info is appreciated....

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