Hi, Helen! Typically we don't recommend freezing raw yeasted dough because it doesn't promote a good second rise, but with a pizza crust it can be a little different considering it's intended to be flat. If you wanted to freeze extra pizza dough, a good point in the process to do this is when you divide your dough after the first rise. You can freeze the dough in a ball and then when you're ready for pizza next time, you can just pull it out of the freezer and let it defrost (either in the fridge or at room temperature), then shape it, add toppings and bake! Happy baking! Morgan@KAF

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