Shannon, the technique will work with any freezer; the hitch is that self-defrosting freezers cycle up above freezing to take away frost buildup. The caveat is that the longer you try to freeze unbaked dough in that environment, the more cycles it goes through, and the less viable the yeast will be when you go to bake. So for a week to 10 days, by all means go for it. Two months? Not as likely to work. Hope this helps. Susan

• Reply